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Vegetarian Stuffed Poblano Peppers - quinoa stuffed vegetarian meal!/ Running in a Skirt

Vegetarian Stuffed Poblano Peppers

Julie Wunder
Quinoa, black beans and mexican flavors make the perfect stuffing for my Vegetarian Stuffed Poblano Peppers!
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dinner
Cuisine Mexican
Servings 4
Calories 217 kcal

Ingredients
  

Instructions
 

  • 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!

Notes

These peppers are great with a side salad or soup!

Nutrition

Calories: 217kcalCarbohydrates: 34gProtein: 12gFat: 5gSaturated Fat: 2gCholesterol: 9mgSodium: 938mgPotassium: 649mgFiber: 12gSugar: 7gVitamin A: 659IUVitamin C: 105mgCalcium: 225mgIron: 3mg
Keyword Vegetarian Stuffed Poblano Peppers
Tried this recipe?Mention @Julie_Wunder or tag #RunninginaSkirt!