VEGETARIAN AND BLACK BEAN QUINOA STUFFED POBLANOS RECIPE BY TASTY
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
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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Lucas Nzimande
[email protected]I made this recipe in a slow cooker and it turned out great. I just added all the ingredients to the slow cooker and cooked it on low for 8 hours.
bayush Seyum
[email protected]I'm allergic to black beans, so I used pinto beans instead. It turned out great!
Ali zfr
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the poblano peppers and the quinoa filling.
Ruben Med
[email protected]I'm not a fan of poblano peppers, so I used bell peppers instead. It turned out great!
Md Mohibul
[email protected]This recipe is a great way to use up leftover rice. I had some leftover brown rice, so I used that instead of quinoa. It turned out great!
Fullness of Christ Min
[email protected]I made this recipe in a slow cooker and it turned out great. I just added all the ingredients to the slow cooker and cooked it on low for 8 hours.
Bivek Yadav
[email protected]I'm allergic to black beans, so I used pinto beans instead. It turned out great!
Hloniphani Ncube
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the poblano peppers and the quinoa filling.
MAZEN Karar
[email protected]I made this recipe for a party and it was a huge success. Everyone loved it! I will definitely be making it again.
Kubraa Yusuf
[email protected]This recipe was a bit too spicy for me, but I still enjoyed it. I think next time I will use a milder pepper.
Bhuwan Khadka
[email protected]I'm not a vegetarian, but I love this recipe. The quinoa filling is so flavorful and the poblano peppers add a nice smoky flavor. I will definitely be making this again.
Danielle's World
[email protected]This recipe is a great way to use up leftover quinoa. I had some leftover black beans and corn, so I added those to the filling. It turned out great!
Teferi Dey
[email protected]I've made this recipe several times and it's always a hit. The flavors are amazing and the dish is so easy to make. I love that it's vegetarian and can be made gluten-free with a few simple substitutions.
Carol Positive Thoughts
[email protected]This was a great recipe! I made it for my family and everyone loved it. The poblano peppers were perfectly roasted and the quinoa filling was delicious. I will definitely be making this again.