Stuffed Poblano Peppers with Black Beans and Quinoa make a satisfying meatless meal with plenty of flavor. Poblano peppers are a mild chile pepper that stand up to stuffing and roasting. Stuffed poblano peppers is a simple recipe for a hearty vegetarian meal.
It always goes over big with my family. They don’t seem to notice that there is no meat involved (or if they do, they are too smart to mention it). Here is how I fix them:
Have prepared 1.5 cups cooked quinoa.
Cut 3 poblano peppers in half longways and remove the seeds.
Dice about a quarter cup of onions and 3-5 cloves of garlic.
Heat a skillet over medium high heat and add 2 teaspoons of oil – your choice (I use olive oil).
Cook the peppers, turning occasionally, until the skin begins to brown and the peppers start popping – about 5 minutes.
Remove from skillet and place the poblano peppers in a 13×9 pan skin side down.
Reheat skillet over medium heat and add a teaspoon of oil, onion, and garlic. Heat about one minute, stirring frequently.
Add 2 teaspoons of ground cumin, 1.5 cups of cooked quinoa, 1 cup of black beans, and up to 1/2 cup of crushed tomatoes or tomato sauce. Stir and squeeze the juice of half of a lime over the mixture. Add cilantro to taste (I uses at least a tablespoon of fresh), and salt and pepper to taste. Heat for about 2 minutes.
Portion the mixture between the pepper halves. (Optional: top with cheddar cheese.)
Broil the peppers 1-2 minutes – watch closely to avoid scorching.
Serve with sour cream or salsa as desired.
What other stuffing do you use for stuffed poblano peppers?