Vegetarian and Black Bean Quinoa Stuffed Poblanos
Kick your weeknight dinner up a notch with these flavor-packed stuffed poblano peppers. Full of protein-packed quinoa and black beans, these peppers are way more than a side dish. Try using dairy-free cheese to make them vegan!
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a baking sheet with a reusable baking mat or parchment paper.
- 2
Arrange the poblanos on the prepared baking sheet. Roast for 20 minutes, turning occasionally, until the skins begin to turn brown and pull away from the flesh.
- 3
Meanwhile, make the filling: Heat the olive oil in a large pan over medium heat. Add the red onion, season with salt, and sauté for 3 minutes, until beginning to soften. Add the garlic and sauté for 1 minute, until fragrant. Add the cumin, coriander, and cayenne and stir to coat the vegetables with the spices.
- 4
Add the quinoa, beans, corn, tomato sauce, and lime juice and season with salt. Stir to combine, then cook until heated through, about 5 minutes. Remove the pan from the heat and stir in the chopped cilantro.
- 5
Transfer the roasted poblanos to a bowl and cover with a plate or plastic wrap. Steam for 15 minutes.
- 6
Reduce the oven temperature to 375°F (190°C). Grease a 9 x 13-inch (22 x 33-cm) baking dish with olive oil.
- 7
Peel the skins off the poblanos. Leaving the stem intact, cut a slit lengthwise down each pepper to form a pouch. With a small spoon, carefully remove the seeds. The poblano flesh will be delicate—it’s fine if it tears a bit.
- 8
Lay the peeled poblanos side by side in the prepared baking dish. Stuff each pepper with about ½ cup of the filling. Top each pepper with 2 tablespoons of Monterey Jack cheese.
- 9
Bake the stuffed peppers for 15-20 minutes, until the filling is completely warmed through and the cheese is melted and beginning to brown.
- 10
Garnish the peppers with cilantro leaves and serve with avocado slices and lime wedges alongside.
- 11
Enjoy!
Recipe from tasty.co
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Ingredients (17)
- •6 large poblano chiles
- •1 tablespoon olive oil, plus more for greasing
- •½ medium red onion, diced
- •kosher salt, to taste
- •3 cloves garlic, minced
- •2 teaspoons ground cumin
- •1 teaspoon ground coriander
- •½ teaspoon cayenne
- •2 cups cooked quinoa
- •¾ cup canned black bean, drained and rinsed
- •¾ cup fresh corn kernels
- •⅔ cup canned tomato sauce
- •1 tablespoon lime juice
- •¼ cup coarsely chopped fresh cilantro, plus whole leaves, for garnish
- •¾ cup shredded monterey jack cheese
- •sliced avocado, for serving
- •Lime wedge, for serving