Description
Savor the hearty goodness of veggie stuffed poblano peppers, a delightful dish that combines roasted peppers with a flavorful filling of quinoa, black beans, and spices. Perfect for any occasion, these vibrant peppers are easy to prepare and can be customized to suit your taste. Each bite offers a burst of flavors that will impress your family and friends!
Ingredients
Scale
- 4 large poblano peppers
- 1 cup cooked quinoa
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup diced tomatoes (fresh or canned)
- 1 medium onion, finely chopped
- 2 tsp cumin
- 2 tsp chili powder
- 1 cup shredded Monterey Jack or cheddar cheese
- ¼ cup fresh cilantro, chopped
- Juice of 1 lime
- 2 tbsp olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- Slice each poblano pepper lengthwise and remove seeds carefully.
- Cook quinoa according to package instructions; set aside.
- In a skillet over medium heat, heat olive oil and sauté chopped onions until translucent.
- Add diced tomatoes, black beans, cooked quinoa, cumin, and chili powder; stir for about 5 minutes until heated through.
- Stuff each pepper half generously with the filling and place them in a baking dish lined with parchment paper.
- Cover with foil and bake for 25 minutes. Remove foil, sprinkle cheese on top, then bake uncovered for an additional 10 minutes until bubbly.
- Serve hot with fresh cilantro and a splash of lime juice.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed poblano pepper (approximately 200g)
- Calories: 302
- Sugar: 3g
- Sodium: 438mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 11g
- Protein: 12g
- Cholesterol: 30mg