Here is a healthy and delicious Mexican enchilada recipe that uses peppers instead of tortillas. It is low-carb and vegetarian. (Which is probably why my youngest son devoured it - no meat!)
The only bad thing I have to say about this recipe was that it was not quite spicy enough for me. Next time I think I will add a hotter enchilada sauce and add it to the insides of the peppers as well as in the baking dish. Or maybe adding some salsa on top would help, too. :)
Quinoa & Black Bean Stuffed Peppers
4 bell peppers (I only had 3), sliced in half with seeds removed
1 c quinoa
1/2 medium onion, diced
1 can black beans, drained and rinsed
1 roma tomato, seeded and diced (we left this out)
1 (4 oz) can diced green chilies (whole can with juices)
1/4 cup cilantro, minced
1/4 tsp salt
1/4 tsp pepper
1 can red enchilada sauce
grated cheese, optional
Add quinoa and onion to a large saucepan with 2 cups water and pinch of salt. Bring to boil over medium-high heat. Boil 5 minutes, cover, turn off heat and let steam 15 minutes. Fluff with a fork.
While quinoa is cooking, microwave pepper halves 2-3 minutes to soften slightly. If you want them crisper, leave this step out. (We didn't microwave them first.)
Pour quinoa mixture into a mixing bowl. Stir in black beans, tomato, green chilies, cilantro, salt and pepper.
Pour enchilada sauce into a 9x13" baking dish. Divide filling among peppers. Place peppers into baking dish. (I would pour more enchilada sauce into each pepper at this point, if you want.) Sprinkle with cheese.
Cover the dish with foil and bake 375 F for 25-30 minutes. Remove foil and cook about 5 minutes longer. Serve peppers drizzled with enchilada sauce.