Quinoa Stuffed Poblanos

Name: Quinoa Stuffed Poblanos
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Latin American, American, Mexican
Ingredients: 3-6 poblano peppers; 1 cup quinoa; 1 can black beans; 1 can corn; 1/2 red onion: diced; 3 cloves garlic; 8 mini sweet peppers: diced; OPTIONAL: avocado, feta cheese

5 steps

Prep:10minCook:20min

This recipe was a casual what's-in-the-pantry-during-quarantine idea. I love the deep flavor or roasted poblano, and stuffed peppers are so versatile and work for many dietary restrictions (gluten free, vegan, etc). I used canned beans and corn in this recipe, again, quarantine, but the filling can be whatever the preference! I roasted the peppers first and then stuffed them, but those steps can likely be switched around too.

Updated at: Thu, 17 Aug 2023 07:39:01 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories261.9 kcal (13%)

Total Fat5.7 g (8%)

Carbs44.5 g (17%)

Sugars1.9 g (2%)

Protein11.2 g (22%)

Sodium474.8 mg (24%)

Fiber9.7 g (35%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 cupquinoa

0.5red onion

Instructions

Step 1

Prep the filling: Cook quinoa in rice cooker or on the stove.

Step 2

Roast the onion, garlic and sweet peppers in a pan with olive oil until soft.

Step 3

Once the quinoa is cooked, add the beans, corn, and veggies from the stove. (A true lazy day shortcut is to throw it all together in the rice cooker at once.)

Step 4

Slice the poblano peppers in half and remove the seeds. Place on oiled sheet pan and roast in the oven on broil setting for ~5 minutes

Step 5

Stuff peppers with filling and serve. Can top with cilantro, avocado, or feta/cojita cheese crumbles.