Easy Stuffed Poblanos

 

Ingredients:

 

• 4 large poblano peppers
• 1 cup cooked quinoa or rice
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels
• 1 cup diced tomatoes
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Optional toppings: chopped cilantro, avocado slices, sour cream, salsa

Instructions:

1. Prepare the Poblanos:

• Preheat your oven to 400°F (200°C).
• Rinse the poblano peppers and pat them dry.
• Place them on a baking sheet lined with parchment paper.

2. Roast the Poblanos:

• Roast the poblano peppers in the preheated oven for about 10-15 minutes, turning occasionally, until the skins are blistered and charred.
• Remove the poblanos from the oven and transfer them to a bowl. Cover the bowl with plastic wrap or a kitchen towel and let them cool for about 10 minutes.

3. Prepare the Filling:

• In a large mixing bowl, combine the cooked quinoa or rice, black beans, corn kernels, diced tomatoes, shredded cheese, ground cumin, chili powder, garlic powder, salt, and pepper. Mix well to combine.

4. Stuff the Poblanos:

• Once the poblanos are cool enough to handle, carefully peel off the charred skin. It’s okay if some bits of char remain.
• Make a vertical slit along one side of each poblano pepper, being careful not to cut all the way through.
• Gently remove the seeds and membranes from inside the peppers.
• Stuff each poblano pepper with the filling mixture, pressing it gently to pack it in.

5. Bake:

• Place the stuffed poblanos back onto the baking sheet.
• Bake in the oven for another 10-15 minutes, or until the filling is heated through and the poblanos are tender.

6. Serve:

• Once done, remove the stuffed poblanos from the oven.
• Serve hot, garnished with optional toppings like chopped cilantro, avocado slices, sour cream, or salsa.