Stuffed Poblano Peppers with Quinoa and Black Beans

These stuffed poblano peppers are a vibrant and satisfying dish that combines traditional Mexican flavors with a creative twist. Filled with a hearty mixture of quinoa, black beans, corn, and spices, they offer a delightful balance of textures and tastes. Topped with melted cheese and fresh cilantro, this dish is not only wholesome but also meets vegetarian dietary requirements, making it perfect for a healthy meal.

Ingredients:

• 4 large poblano peppers
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1 cup shredded cheese (cheddar or Monterey Jack)
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste
• Olive oil for drizzling

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the broth is absorbed.
3. While the quinoa is cooking, prepare the poblano peppers. Cut a slit down the side of each pepper and carefully remove the seeds.
4. In a large mixing bowl, combine the cooked quinoa, black beans, corn, cumin, smoked paprika, garlic powder, half of the cheese, and cilantro. Season with salt and pepper to taste.
5. Stuff each poblano pepper with the quinoa mixture, pressing down gently to pack it in.
6. Place the stuffed peppers in a baking dish. Drizzle with olive oil and sprinkle the remaining cheese on top.
7. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
8. Let cool for a few minutes before serving. Garnish with extra cilantro if desired.