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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Tulsiram Neupane
[email protected]These were amazing! I will definitely be making them again.
Inderpal Singh
[email protected]Overall, I thought this was a great recipe. The stuffed poblanos were flavorful and satisfying. I would definitely recommend this recipe to others.
Yoliswa Mkhwane
[email protected]I thought the recipe was a bit too spicy for my taste, but my husband loved it. I would probably use less chili powder next time.
ismail hassan
[email protected]These were delicious! I made them for a potluck and they were a huge hit. I will definitely be making them again.
Angel Marie
[email protected]I'm not a vegetarian, but I really enjoyed these stuffed poblanos. The filling was flavorful and the poblanos were perfectly roasted. I would definitely make this recipe again.
Komal Gupta
[email protected]The recipe was easy to follow and the stuffed poblanos turned out great! I especially loved the creamy avocado sauce. Will definitely be making this again soon.
Mirza Mir
[email protected]These were a big hit at my party! Everyone loved them. I will definitely be making them again.
bruce beasley
[email protected]I thought the recipe was a bit bland. I added some extra spices and it turned out much better. Overall, it was a good starting point but needed some tweaking to make it really flavorful.
Gaming with Sayem
[email protected]Meh.
Natasha Kamoto
[email protected]These stuffed poblanos were so easy to make and they tasted amazing! I loved the combination of flavors and textures. The poblanos were perfectly roasted and the filling was flavorful and satisfying. Definitely a new favorite recipe!
Maddie Albin
[email protected]Just made these and they were delicious! I used brown rice instead of quinoa and they turned out great. The avocado sauce was a perfect complement to the poblanos. Highly recommend!
Ihtesham Bajwa
[email protected]This vegetarian stuffed poblano recipe was a hit with my family! The quinoa and black beans provided a hearty and flavorful filling, while the poblano peppers added a nice smoky flavor. We loved the creamy avocado sauce and the crispy cotija cheese t