Southwestern-Inspired Stuffed Poblanos
These stuffed peppers are packed full of protein and come together in under an hour. That makes them a perfect meal for a busy weeknight. Tone down the spice by leaving out the jalapeño and adding a mild pepper such as a green or red bell. Sub pinto beans for the black beans, or omit the cheese to make these vegan. Have fun getting creative with these—the variations are almost limitless.
Ingredients
- 2 tablespoons olive oil
- ½ onion chopped
- 1 clove garlic minced
- 1 jalapeño diced
- 1 can stewed tomatoes drained
- 1 can black beans
- 1 cup cooked quinoa
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 large poblano peppers cut in half lengthwise
- Optional: Cheese such as queso fresco omit to make these vegan
- Cilantro
Instructions
- Preheat oven to 350°F.
- Add olive to a skillet and heat over medium-high. Sauté the onion, jalapeño and garlic until fragrant. Add the can of stewed tomatoes, breaking up the tomatoes with the back of your spoon. Rinse the black beans and add to the skillet. Add all the spices. Mix in the cooked quinoa and incorporate the ingredients thoroughly. Remove the mixture from the heat.
- Add the mixture to the sliced poblanos. Top with cheese. Bake for 30–45 minutes. Garnish with cilantro and serve.
