You'll love this healthy take on stuffed poblanos!
2teaspoonsolive oildivided, plus more for the peppers
1cuplow sodium vegetable broth
1medium yellow onionchopped
1/2cupcooked cornthawed if frozen
1cuplow sodium canned black beansrinsed and drained
1 4ouncecan mild diced green chiles
Coarse kosher salt and freshly ground black pepper
Chopped fresh cilantrooptional
Plain 0% fat Greek yogurtoptional
Preheat the broiler to high and place an oven rack in the second from the top position.
Rub poblanos with olive oil and place in a well seasoned cast iron skillet or oiled oven safe baking dish. Broil until the skin of the pepper is blistered and beginning to brown, 5-10 minutes per side. Remove the peppers from the oven and place them in a bowl. Cover the top tightly with plastic wrap and allow to rest for 5-10 minutes. Move the oven rack down to the middle position and heat the oven to 375ºF.
While the peppers are broiling, place quinoa in a fine mesh strainer and rinse under cold water for 2 minutes. In a medium sized pot, heat 1 teaspoon olive oil over medium heat. Once hot, add the quinoa and toast, stirring, for 1 minute. Add vegetable broth and 1/2 cup water. Bring to a boil, cover, and reduce heat to medium low. Allow the quinoa to cook undisturbed until all of the liquid is absorbed, about 15 minutes. Remove from the heat and allow the quinoa to sit, covered, another 5 minutes.
Meanwhile, heat 1 teaspoon olive oil in a small skillet over medium heat. Once hot, add the onions and garlic. Cook, stirring often, until softened and just beginning to brown, 5-7 minutes.
In a large bowl, combine quinoa, onions, garlic, corn, beans, green chiles, chili powder, cumin, and salt and pepper to taste.
Remove the peppers from the bowl and remove skins. They should peel off easily, but don't worry about getting every last bit off. Carefully cut each pepper in half and remove the seeds. Arrange peppers cut side up in the same dish you broiled them in. Fill them evenly with the quinoa mixture and sprinkle with the cotija cheese.
Bake the stuffed peppers in the oven until heated through, about 15 minutes. Sprinkle with chopped cilantro and drizzle with yogurt if desired and serve.
Quinoa Stuffed Poblano Peppers
Amount Per Serving
Calories 292Calories from Fat 63
% Daily Value*
Total Fat 7g11%
Saturated Fat 2g10%
Total Carbohydrates 46g15%
Dietary Fiber 9g36%
* Percent Daily Values are based on a 2000 calorie diet.