Ingredients
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4 large poblano peppers poblano peppers4 large poblano peppers
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1 cup cooked black beans (rinsed and drained if canned) black beans1 cup cooked black beans (rinsed and drained if canned)
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1/2 cup corn kernels (fresh or frozen) corn kernels1/2 cup corn kernels (fresh or frozen)
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1 small zucchini, diced zucchini1 small zucchini, diced
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1/2 red bell pepper, diced red bell pepper1/2 red bell pepper, diced
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1/2 red onion, finely chopped red onion1/2 red onion, finely chopped
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3 cloves garlic, minced garlic3 cloves garlic, minced
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1 cup cooked quinoa quinoa1 cup cooked quinoa
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1/4 cup chopped fresh cilantro (plus extra for garnish) cilantro1/4 cup chopped fresh cilantro (plus extra for garnish)
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Juice and zest of 1 lime limeJuice and zest of 1 lime
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1 teaspoon ground cumin ground cumin1 teaspoon ground cumin
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1 teaspoon smoked paprika smoked paprika1 teaspoon smoked paprika
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1/2 teaspoon chili powder chili powder1/2 teaspoon chili powder
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Salt and black pepper to taste saltSalt and black pepper to taste
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1 tablespoon olive oil (or veggie broth for oil-free) olive oil1 tablespoon olive oil (or veggie broth for oil-free)
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1 ripe avocado, sliced avocado1 ripe avocado, sliced
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1 cup fresh tomato salsa (homemade or store-bought) tomato salsa1 cup fresh tomato salsa (homemade or store-bought)
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Lime wedges for serving limeLime wedges for serving
Directions
Build your stuffed peppers while the quinoa is cooking for optimal efficiency. For extra depth, char the poblanos under the broiler before stuffing. For a spicier kick, add a minced jalapeño to the vegetable filling or drizzle with hot sauce before serving. This recipe is easy to customize with seasonal veggies.
Steps
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1
Done
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Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. |
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2
Done
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Carefully slice the poblano peppers in half lengthwise and remove seeds and membranes. Place them cut-side up on the baking sheet. |
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3
Done
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In a large skillet, heat the olive oil (or veggie broth) over medium heat. Sauté the red onion and garlic for 2-3 minutes until translucent. |
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4
Done
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Add the zucchini, red bell pepper, and corn. Cook for another 3-4 minutes until just tender. |
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5
Done
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Stir in the black beans, cumin, smoked paprika, chili powder, salt, and black pepper. Cook for another 2 minutes. Remove from heat. |
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6
Done
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In a bowl, combine the cooked quinoa, cilantro, lime juice, and zest. Mix well. |
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7
Done
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Fill each poblano half with the veggie-black bean mixture, pressing gently. |
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8
Done
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Bake the stuffed peppers for 15-18 minutes, or until the peppers are tender and the filling is heated through. |
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9
Done
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To serve, spread a bed of cilantro-lime quinoa on each plate, top with two stuffed poblano halves, spoon over salsa, and garnish with avocado slices, fresh cilantro, and lime wedges. |
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