Quinoa and Roasted Vegetable Stuffed Poblanos

Updated: May 28


Peter Piper picked a patch of poblano peppers- how many plump poblano peppers can Peter Piper polish off the platter? Well, if Peter Piper is anything like me, then the answer is all of them. These poblanos stuffed with quinoa, beans and roasted vegetables are absolutely delectable- and absolutely guilt-free! These peppers are perfect to prepare when you're craving enchiladas but also gearing up for bikini season- they satisfy my Tex Mex cravings without any embarrassing post-meal pant unbuttoning. Also, they are really easy to adapt using whatever you have hanging around in the kitchen. Brown rice could easily replace the quinoa, while pinto beans could be swapped for the black ones (or nix the beans if you don't have any in your pantry). Feel free to add in some cooked taco meat or shredded rotisserie chicken to make these heartier- but I love them as a vegetarian entree on Meatless Monday. Try adding some corn or different veggies if you like as well! Use this recipe as a template to build your dream pepper! Charring, steaming, and peeling the poblanos may sound time consuming and difficult, but it's a quick, easy process and can totally be done ahead of time. Handle the peppers with care- they will be delicate after spending time in the broiler. No brown paper bags at home? Pop them in a heat proof bowl after broiling and cover them with plastic wrap to achieve the same goal. Poblanos aren't usually very spicy (occasionally, I'll grab one that is a little hotter, but they are much milder than jalapeños), so most of the heat in this dish will come from the enchilada sauce you select- choose according to your spice preference. I grabbed a can of medium hot Hatch brand red enchilada sauce- delish! This is also a great dish to make ahead- you can assemble the peppers earlier in the day and just pop them in the oven when you're ready to eat. Pick a patch of poblanos next time you're at the store and prep these perfect, pretty peppers!

prep time: ~30 min. cook time: ~40 min. serves: makes 6 stuffed peppers


INGREDIENTS

6 large poblano peppers

2 cups cooked quinoa

1 medium zucchini squash, cut into 1" cubes

1 medium yellow squash, cut into 1” cubes

1 red bell pepper, seeded and cut into 1" dice

1 cup frozen or fresh corn moo

2 cloves garlic, minced

kosher salt and black pepper

1 tsp cumin

1 tsp chili powder

avocado oil

1-14 oz can red enchilada sauce

1-14 oz can black beans, drained and rinsed

1-1/2 cups shredded cheddar or jack cheese

2 tbsp chopped cilantro


FOR SERVING

sliced avocado, sour cream, pickled jalapeños, and/or cilantro leaves

INSTRUCTIONS

Preheat the broiler and line the poblanos up on a sheet pan (I line mine with foil for easier cleanup). Broil the peppers about 5 minutes per side, turning them to evenly brown the skin. They should be covered in blisters when you take them out. Transfer the peppers to a brown paper bag to steam- roll and clip the top of the bag to seal. Allow them to steam in the bag for at least 10 minutes. Remove the peppers and carefully peel away the skin. Make a slit lengthwise from the top of the pepper to the bottom. Remove the seeds and any white membrane that you notice, being cautious not to tear the pepper (if it tears a little, it's ok). Leave the stem intact for presentation. Continue with the remaining peppers.

Meanwhile, change your oven function to bake at 400°. Toss the sweet zucchini, yellow squash, bell pepper, and garlic

together on a parchment or foil lined sheet pan with about 2 tbsp avocado oil, cumin, chili powder, 1/2 tsp salt, and some black pepper. Roast the vegetables in the oven for 25 minutes, until they are tender, then add the corn on top and roast 5 minutes more. Transfer the roasted veggies to a large mixing bowl along with the quinoa, cilantro, 1 cup shredded cheese, beans, 1/4 cup enchilada sauce, 1/2 tsp salt and a little more pepper to taste and stir to combine.


Spray a 9"X13" baking dish with oil. Stuff about 1 cup of the filling into each pepper and line them up in the prepared baking dish. Top them evenly with the remaining enchilada sauce and shredded cheese. Pop them in the oven to bake 20-25 mI utes, until the cheese has melted and the peppers are hot. Serve with sliced avocado, sour cream, cilantro, and jalapeños on top if desired.




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