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!
Cook Time
-
Total Time
-
Yield
6 servings
Ingredients
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 (340 g)
¾ cup canned black bean (125 g), drained and rinsed
¾ cup fresh corn kernels (130 g)
⅔ cup tomato sauce (140 g)
1 tablespoon lime juice
¼ cup coarsely chopped fresh cilantro (10 g), plus whole leaves, for garnish
¾ cup shredded monterey jack cheese (75 g)
sliced avocado, for serving
Lime wedge, for serving
Nutrition Info
Calories 366
Fat 12g
Carbs 48g
Fiber 7g
Sugar 3g
Protein 16g
How to Make It
1. Step
Preheat the oven to 425°F (220°C). Line a baking sheet with a reusable baking mat or parchment paper.
2. Step
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. Step
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. Step
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. Step
Transfer the roasted poblanos to a bowl and cover with a plate or plastic wrap. Steam for 15 minutes.
6. Step
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. Step
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. Step
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. Step
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. Step
Garnish the peppers with cilantro leaves and serve with avocado slices and lime wedges alongside.