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These Stuffed Poblano Peppers are so crunchy, flavorful and delicious! An easy quinoa recipe amped up with fresh vegetables and stuffed in poblano peppers.
Scale
Ingredients
- 1 small onion, chopped
- 1 T. olive oil
- 3/4 cup of quinoa
- 1 15oz can of diced fire roasted tomatoes {with juice}
- 1/2 cup water
- 1 cup zucchini, small dices
- 1 15oz. can of corn {drained}
- 1 15oz. can of black beans {drained & rinsed}
- 1 T. cilantro
- 1/4 tsp. salt
- 4 poblano peppers {halved & deseeded}
- 1/2 cup shredded monterrey jack cheese
Instructions
- Heat a medium sized sauce pan to medium high heat. Add olive oil and chopped onion to pan. Saute until onion is translucent, about 3-4 minutes.
- Add quinoa, diced fire roasted tomatoes {with juice}, and water to pan. Stir to combine.
- Bring to a boil.
- Reduce heat, cover and simmer for 12 minutes.
- In the meantime, chop up zucchini into small dices.
- Add Zucchini to a medium sized bowl along with corn {drained} and black beans {drained & rinsed}.
- Add finished quinoa to the bowl of vegetables along with salt and cilantro.
- Halve and deseed poblano peppers. Arrange with open side facing up in a 9×13″ baking dish.
- Place about a 1/2 cup of the quinoa mixture into each poblano half.
- Cover with tin foil and place in a 375º oven for 40 minutes.
- After 40 minutes, remove tin foil and sprinkle with monterrey jack cheese and place back in the oven for another 10 minutes.
- Serve with a drizzle of ranch dressing. 🙂 Yum!
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