By Wendy Zitzman
Wow! I have just uncovered one of my new favorite vegetarian Weight Watchers recipes ever — these incredible Stuffed Pepper Enchiladas!!
Full of all the Mexican flavors you’d hope for, and then some, this healthy dish combines the idea of two traditional recipes – stuffed peppers and Mexican enchiladas.
By using quinoa, black beans, and veggies as the filling for the stuffed peppers instead of the traditional beef and rice, I was able to cut down on a lot of calories, fat, and carbs. And adding lots of Mexican flavors to the quinoa filling, and then topping the dish with a red enchilada sauce and blend of cheeses, this fantastic dish brings together two very tasty worlds for just 5 Points per serving.
Filling, flavorful, and sure to satisfy your taste buds, this Stuffed Pepper Enchiladas Recipe is a must try. It’s so easy and is a great healthy family dinner idea.
Enjoy!
By far, one of the best Weight Watchers Vegetarian Recipes I’ve ever made. So easy, so delicious, you’ll feel great about this healthy alternative to traditional enchiladas. And at just 5 Points per serving, you’ll feel very satisfied for such few Points.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Servings 4
Calories 274 kcal
Equipment
1 Oven
Ingredients
- 2 green bell peppers
- 2 red bell peppers
- ½ cup quinoa
- 2 small zucchini - cut into small pieces
- 28 oz enchilada sauce - 1 can
- 15 oz black beans - 1 can, drained and rinsed
- 1 small red onion - diced
- ½ cup reduced fat Mexican cheese blend - shredded
- ⅓ cup cilantro - finely chopped
- 2 cloves garlic - minced
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp cumin
- 1 tsp smoked paprika
- Juice from 1 lime
Instructions
Preheat oven to 400 degrees.
Cut bell peppers in half, remove seeds, and microwave them for about 2-3 minutes in a microwave safe bowl or dish with about ½” water in the bowl. This will help soften the peppers.
Meanwhile, prepare quinoa according to package directions.
In a large bowl, combine cooked quinoa, zucchini, beans, cilantro, onion, lime juice, garlic, cumin, smoked paprika, and salt & pepper together.
Place peppers in a large baking dish, cut side up, and fill each pepper evenly with the quinoa mixture.
Pour a can of enchilada sauce over all the peppers and then top evenly with the shredded cheese. Cover with aluminum foil, but make sure the foil is not touching the cheese.
Bake in the oven for about 30 minutes.
Nutrition
Serving: 2 stuffed pepper halvesCalories: 274 kcal (14%)Carbohydrates: 19 g (6%)Protein: 16 g (32%)Fat: 8 g (12%)Fiber: 12 g (50%)
Course: Main Course Recipes
Cuisine: Mexican Recipes
Diet: Low Calorie Recipes, Low Fat Recipes, Vegetarian Recipes
Cooking Method: Baking Recipes
Main Ingredient: Grains and Legume Recipes, Quinoa Recipes, Vegetable Recipes, Zucchini Recipes
Tried this recipe?Let me know how it was!
Related Recipes
Stuffed Pepper Casserole Recipe
Vegetarian Cheese Steak Stuffed Pepper Recipe
Stuffed Cabbage Sauté Recipe
Stuffed Flank Steak Recipe
AuthorWendy Zitzman
As your average, every day, All American woman, I look forward to sharing with you my thoughts and ideas on many different topics that interest me such as dieting, health & fitness. Trust me when I tell you that this is one site you NEED to bookmark! I have the most amazing recipes with Weight Watchers Points that you won’t believe are low calorie! As an avid Weight Watchers follower, I have learned so many helpful tips and tools over the years that I am eager to share.Facebook | Twitter | Instagram | Pinterest
You May Also Like
TikTok’s Whipped Coffee Recipe
Apricot Glazed Turkey Breast Recipe
Viral TikTok Salmon and Rice Bowl Recipe
Chicken Cacciatore Recipe
21 Comments
Laura7 years ago
This is one of my all-time fav recipes. I’ve made it so many times. It’s so yummy!
I found a southwest quinoa in the frozen foods that I’ll use in place of it tonight. I also add browned hamburger or ground sausage. Delicious!
Alice7 years ago
Might I suggest you change the title of your recipe to not include “enchilada” since there is no corn tortilla in the recipe? Or maybe make it Stuffed Peppers in Enchilada Sauce?
Marilyn7 years ago
Is that 1/2 cup cooked quinoa because directions to make quinoa are 1 cup quinoa to 2 cups water which yields much more? Please answer quickly as I would love to try this dish. Thanks in advance
Wendy ZitzmanPost Author7 years ago
Yes, it’s 1/2 cup uncooked quinoa.
Marilyn7 years ago
So it’s a 1/2 cup uncooked quinoa to 1 cup of water? Thanks for replying so quickly
Marilyn7 years ago
One more thing how many smarttpoints is it?
Monica9 years ago
This was definitely good and healthy, but it was way too much sauce for me. Next time I would use only half the amount of sauce. Also, it came out to 8 point plus per serving for me–not sure where you got 5 from? Thanks for sharing!
Gloria10 years ago
Stuffed Pepper Enchiladas Recipe – 5 Points
Made this recipe EXACTLY as written ~ MINUS the salt.
Was excellent!! Our four dinner guests requested the recipe
and did not notice that there was no meat in it.Great stuff! Will make a double batch next time as there were
no leftovers. :(Thank you for sharing.
Jean10 years ago
This was an insane amount of enchilada sauce and completely ruined it. It overpowered all the other flavors, I might as well have just poured the can of enchilada sauce in a bowl and ate it like soup.
Kate10 years ago
I feel like 1 tsp of salt is way too much. The resulting mixture is so salty, even before being combined with the enchilada sauce. If I made this again I would salt to taste only. This is over the threshold and really brought down the whole thing :-(. Bummer.
Diane10 years ago
I made this tonight for dinner, and WOW, was it ever delicious!!! DH did not even realize that it didn’t contain meat, and that it contained zucchini (Which he hates) until I told him. Instead of the bell peppers, I used the largest poblanos I could find, since I wanted some extra heat. I also sautéed the onions, garlic, and zucchini before adding the other ingredients, as well as some extra cheese. This will definitely go on my regular meal rotation! :-)
Noe11 years ago
did not like it, will NEVER make it again
Elle11 years ago
Hi! I was wondering what the point difference would be if I used rice instead of quinoa?
Tessa11 years ago
This recipe rocks! The flavors are amazing together. I have made it twice and the second time only used the red bell peppers, my preference. It makes such an attractive dish either way. I love that two halves is one serving!
Siobhan12 years ago
Yummy! Peppers were a little underdone for me, I like cooked peppers but not raw ones. Other than that it was delicious!
Reen12 years ago
Made this for dinner tonight. Review? Delicious, although super spicy! I used Chi Chi’s enchilada sauce. Maybe it’s just me. Don’t eat spicy that much anymore. Also, I’m amazed that two of them is one serving. I could only eat one, and I have a great appetite. Maybe I used more zucchini than recipe calls for. When it says small zucchini, not sure what that meant. Overall, A+!!!
Leslie C12 years ago
When I calculate this, it comes out to 6 points+ for the beans, quinoa, enchilada sauce and cheese. Is there some secret to making it that brings it to only 5 points+?
laaloosh12 years ago
Great question!! It may just depend on the brands of ingredients you use. This is exactly why I NEVER rely on the Weight Watchers Recipe Builder. Depending on the nutritional stats of your ingredients, your recipe may come out to 6 Points +.
Elizabeth @ Food Ramblings12 years ago
How is there that much cheese and still 5 points? Love it!
laaloosh12 years ago
This is the key to making low calorie recipes!!! All of the other ingredients are so light and healthy, that you can save all the Points for the best part– the cheese!! Keep in mind too, that this is 1 cup of reduced cheese spread out over 4 servings. :)
justlaura7512 years ago
Oh I can’t wait to try these!!!!!!!! I think you are my hero :-)
Food Recipes
