VEGETARIAN AND BLACK BEAN QUINOA STUFFED POBLANOS RECIPE BY TASTY

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Vegetarian and Black Bean Quinoa Stuffed Poblanos Recipe by Tasty image

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!

Provided by Rachel Gaewski

Categories     Dinner

Yield 6 servings

Number Of 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 tomato sauce
1 tablespoon lime juice
¼ cup fresh cilantro, chopped, plus whole leaves, for garnish
¾ cup monterey jack cheese
avocado, for serving, sliced
Lime wedge, for serving, sliced

Steps:

  • Preheat the oven to 425°F (220°C). Line a baking sheet with a reusable baking mat or parchment paper.
  • Arrange poblanos on the prepared baking sheet and roast for 20 minutes, turning occasionally, until the skins begin to turn brown and pull away from the flesh.
  • 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.
  • 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.
  • Transfer the roasted poblanos to a bowl and cover with a plate or plastic wrap. Steam for 15 minutes.
  • Reduce the oven temperature to 375°F (190°C).
  • 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.
  • Lay the peeled poblanos side by side in a greased 9-x13-inch (22 cm x 33 cm) baking dish. Stuff each pepper with about ½ cup of the filling. Top each pepper with 2 tablespoons of Monterey Jack cheese.
  • Bake the stuffed peppers for 15-20 minutes, until the filling is completely warmed through and the cheese is melted and beginning to brown.
  • Serve the peppers garnished with cilantro leaves and serve with avocado slices and lime wedges.
  • Enjoy!

Nutrition Facts : Calories 366 calories, Carbohydrate 48 grams, Fat 12 grams, Fiber 7 grams, Protein 16 grams, Sugar 3 grams

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