Quinoa, black beans and mexican flavors make the perfect stuffing for my Vegetarian Stuffed Poblano Peppers!
Hi friends and happy October!
I’m sneaking in one last “from my garden” recipe before the season closes… Vegetarian Stuffed Poblano Peppers.
My garden overall didn’t do too great this year, but I’m still going gangbusters with some early fall peppers.
Believe it or not, I’m still getting a steady stream of jalapenos, purple bell peppers, chocolate bell peppers, banana peppers and my favorite, poblanos. It seems to take so long for these plants to reach their peak, but when they do, you have pepper mania!
I know the first frost will zap them shortly, but until then I’m enjoying these beauties. And the joy of this recipe is you can still get great peppers from your grocery store through the winter. I made this Vegetarian Stuffed Poblano Peppers recipe with poblanos obviously, but you can sub out even bell peppers in the coming months.
This recipe takes a little hands on time, but it is worth the effort. The most tedious part is actually broiling the peppers before you stuff them and peeling off the skin.
The stuffing comes together in a sautee pan with quinoa, black bean and easy Mexican seasonings. I actually keep most of these ingredients stocked in my fridge, so once you get going its pretty easy.
It makes great leftovers and reheats well for lunch!
Now let’s just hope that first frost doesn’t happen too soon. I’d love to make this again before my pepper train ends.
- 4 poblano peppers
- 1/2 cup vegetable broth
- 1/4 cup quinoa
- 1 teaspoon olive oil
- 1/2 sweet onion chopped
- 1 teaspoon minced garlic 2 cloves
- 1 15 ounce can low sodium black beans rinsed and drained
- 1 4 ounce can diced green chilies
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup 2% milk Mexican cheese blend
- cooking spray
- topping: salsa or pico of your choice. You can also do plain greek yogurt or sour cream.
- Preheat the broiler.
- Cook quinoa according to package instructions, subbing the broth for the water.
- Broil poblanos for 10 minutes, flipping once.
- Reduce oven to 400 degrees.
- Carefully try to pull any of the skin off the poblanos that is peeling off. Make a slit in the side of the pepper and scoop out the seeds and gills.
- Over medium heat, saute the onion in the olive oil about 5 minutes or until translucent. Add the garlic for 30 seconds at the end, careful not to burn!
- Add the black beans, chilies, cumin, chili powder, salt and pepper. Saute for about 5 minute or until well combine. Adjust salt and pepper to taste.
- Carefully stuff the mixture into the peppers and place in a sprayed glass pan. Top with the cheese.
- Bake at 400 for 15 minutes or until the cheese starts to brown.
- Serve with a toppings!
Thanks for stopping by today! Tomorrow is Fashion Friday and I’m sharing a way to up the style factor of your favorite denim shirt.
How did you garden do this year?
How is your week going?