Southwestern Stuffed Poblano Peppers
Try these easy, simple roasted poblano peppers stuffed with quinoa, black beans, corn, cilantro and enchiladas sauce. This is the perfect plant based dinner for the whole family.
Ingredients
- 5 Poblano Peppers Seeded and sliced lengthwise.
- 1 Cup Quinoa
- 1½ cups Red Chile Enchilada Sauce
- 1 Can Corn Drained.
- 1 Can Black Beans Rinsed and Drained
- 1/2 Cup Cilantro Chopped
- 1 to 2 Cups Shredded Cheese Of Choice. I used Dairy Free Violife cheddar.
Instructions
- Preheat the oven to 400 degrees.
- In a medium saucepan, combine the 1 cup quinoa, 2 cups water, cover, cook until quinoa is fluffy.
- Prepare the peppers by cutting them in half lengthwise, scrape out the ribs and seeds. Place the cut side down on a large baking sheet.
- Place in oven and broil for 4 to 6 minutes, or until peppers begin to soften and blister. Remove from oven and let cool slightly. Carefully turn the cut halves back over to be stuffed.
- When quinoa is ready, stir in corn, black beans, enchilada sauce and cilantro. Mix in 1 cup of cheese. Taste and adjust seasonings as needed.
- Fill each pepper with the quinoa mixture, then top with the cheese.
- Return stuffed peppers to the oven and cook for about 15 minutes or until cheese is melted and bubbly and the filling is hot.