Stuffed Poblano Peppers ~ Day 172

Quinoa stuffed poblano peppers loaded with black beans and veggies.  These super easy and healthy stuffed peppers make a great complete meal by itself.  The stuffing is very versatile - you can add any grains (like rice), vegetables, and spices.   Any type of cheese can be substituted as well for this recipe. 

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Preparation time: 10 minutes

Cooking time: 20 minutes

Serves: 4

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Ingredients:

• Poblano peppers - 4
• Shredded Pepper jack cheese - 1/2 cup
• Shredded Mexican cheese - 1/2 cup
• Oil - 1 tbsp

For the stuffing:

• Cooked quinoa - 1/2 cup
• Canned Black beans - 1 cup
• Roasted corn - 1 cup ( I used Trader Joe's frozen roasted corn)
• Chopped green and red peppers - 1/4 cup each
• Chopped tomatoes - 1/2 cup
• Chopped cucumber - 1/2 cup
• Chopped onion - 1/2 cup
• Shredded carrot - 1/4 cup
• chopped jalapeno - 1 tbsp
• Cumin powder - 2 tsp
• Black pepper powder - 1/2 tsp or to taste
• Lime  juice - 1 tbsp
• Chopped cilantro - 2 tbsp
• Salt - to taste

Method:

1. Preheat oven to 400 degrees F.  Line a baking tray with parchment paper or aluminum foil.
2. Wash and pat dry the poblano peppers.  Slit the peppers in the middle and remove the seeds.  Coat oil on all the peppers and set aside.
3. In a large mixing bowl, combine all the ingredients for the stuffing.  Let it rest for 10 minutes.
4. Spoon the stuffing into the poblano peppers about 3/4 full.  Top it with pepper jack cheese.  Place the peppers on a baking tray and bake for 20 minutes or until the peppers are fork tender.  Remove from the oven and sprinkle with Mexican cheese.
5. Serve hot with a side of sour cream, if desired.