Quinoa and Vegetable Stuffed Roasted Poblano Peppers
Hearty quinoa and vegetable stuffed roasted poblano peppers. Vegetarian (easily made vegan!), gluten free and incredibly flavorful meal.
Servings 4Servings
Ingredients
2Tbsp.Olive oil
1CupSweet potato, peeled and diced
Salt and pepper
1/2CupYellow onion, diced
1/2CupZucchini, sliced and quartered
1/2CupQuinoa
4ClovesGarlic, minced
3/4tsp.Cayenne pepper
1tsp.Cumin
1tsp.Paprika
1tsp.Chili powder
1CupBlack beans
1/2CupFrozen corn
12OzCan diced tomatoes
1/4CupWater
4Poblano peppers
1/4CupCheddar cheese, grated
Instructions
Heat olive oil in skillet over medium high heat. Add sweet potato and season with salt and pepper to taste. Cook for 5 minutes stirring occasionally. Place in bowl and set aside.
Add onion to same pan, and sautee for about 2 minutes until tender. Add quinoa, zucchini, garlic and spices and stir for about 1 minute. Then add the beans, corn, tomatoes and water. Cover and simmer over medium low heat for 15 minutes. When done, uncover, stir once, and set aside to let cool, about 5 minutes.
Meanwhile, preheat oven on broil. Slice whole poblano peppers in half and place seed side down on a foil lined baking sheet. Roast in oven for 5 minutes, or until they begin to blister.
Carefully spoon/cut out the seeds from each pepper and discard. Place each pepper with the open side facing up into a 9 x 13 baking sheet. Lower oven temperature to 350 degrees.
Spoon filling into each pepper half. (you may have a little extra filling). Bake uncovered in 350 degree oven for 15 minutes. Remove from oven and sprinkle cheese on top of the peppers. Return to oven for 2 minutes, and then remove.
Serve hot with you choice of toppings: green onions, cilantro, fresh tomato, avocado, salsa, hot sauce, etc.