Stuffed Poblano Peppers
Indulge in these robust and savory stuffed poblano peppers, a perfect vegetarian-friendly main course. Featuring mild, roasted chiles packed with a hearty mixture of quinoa, black beans, tomato sauce, and aromatic cumin, each pepper is topped with melted Monterey Jack cheese for a rich finish. Easy to prepare and full of deep, complex flavors, this Mexican-inspired dish is a fantastic choice for a nutritious and satisfying weeknight dinner that will impress the whole family.
- Prep Time: 20
- Cook Time: 35
- Total Time: 55
- Yield: 4 servings 1x
- Category: Recipes
- Method: Roasting
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
Ingredients
4 large poblano peppers
1 can (15oz) black beans, drained and rinsed
1.5 cups cooked quinoa
2 cups Monterey Jack cheese, freshly shredded
0.5 cup tomato sauce
1 tsp ground cumin
Salt and pepper to taste
Fresh cilantro for garnish
Instructions
Preheat your oven to 400°F (200°C).
Slice the tops off the poblano peppers and carefully remove the seeds.
Place the empty peppers on a baking sheet and roast for 10 minutes.
In a large mixing bowl, combine the cooked quinoa, drained black beans, tomato sauce, and cumin.
Stuff each roasted pepper generously with the quinoa and bean mixture, pressing down gently.
Top each stuffed pepper with an equal portion of the shredded Monterey Jack cheese.
Bake for another 20 minutes until the peppers are tender and the cheese is bubbly and lightly browned.
Notes
Ensure you roast the peppers for the initial 10 minutes to soften them properly. If your peppers are wobbly, trim a tiny bit off the bottom to help them stand upright. Rice or farro can be substituted for quinoa if desired. Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 16g
- Cholesterol: 40mg
Find it online: https://www.blinkitchen.com/stuffed-poblano-peppers/