Mexican Stuffed Peppers

This was the very first recipe I made from Pinterest. This is very tasty and a great meatless alternative to regular stuffed peppers. I found a few different ones that were similar and simplified it to this:

Ingredients:
- 4 bell peppers, sliced in half and seeds removed
- 1 c quinoa, uncooked
- 1/2 medium onion, diced
- 1 15oz can black beans, drained and rinsed
- 1 tomato, diced
- 1 4oz can diced green chiles
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 c mexican shredded cheddar
- 1 28oz can enchilada sauce

Directions:
1. Add quinoa and onion in a large pan with 2 cups of water and a dash of salt.  Bring to a boil over high heat.  Boil for 5 minutes, cover, turn off the heat, but keep it on the burner and let it stand for 15 minutes.  Fluff with a fork.
2. While the quinoa is sitting, microwave the pepper halves for about 3 minutes to soften.  If you prefer crisper peppers then skip this step.
3. Pour the quinoa mixture into a mixing bowl.  Stir in the black beans, tomato, green chiles and their juices, salt, and pepper.  
4. Pour enchilada sauce into a 9x13 baking dish.  Divide filling among the peppers.  Places peppers into the enchilada sauce and sprinkle with the cheese.
5. Cover the pan with foil and bake at 375 degrees for 25 to 30 minutes.  Remove foil and cook for an additional 5 minutes.

Serves 8