Poblano peppers are blackened, hollowed and stuffed with a medley of mushrooms, zucchini, corn and black beans. These delectable stuffed poblanos are served atop a bed of lime cilantro quinoa. This recipe comes to us from Maureen of Modern Kitchen Maven.
- 3 poblano peppers
- 1 teaspoon vegetable oil
- 1/2 cup onion, chopped
- 3/4 cup mushrooms, chopped
- 1 medium zucchini, chopped
- 1/2 red bell pepper, chopped
- 1 cup fresh corn, cut from the cob
- 1 cup frozen corn, thawed
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- salt and pepper, to taste
- 1 cup quinoa, rinsed
- 1 15 ounce can black beans, drained and rinsed
- 3/4 cup low fat cottage cheese
- 4 tablespoons cilantro, chopped
- 1 tablespoon lime juice
Preheat the broiler of your oven.
Place the poblanos onto a cookie sheet and broil, turning once, for 4-5 minutes, or until the peppers are blackened on all sides. Transfer the blackened peppers to a mixing bowl, cover with plastic wrap and let the peppers steam in the bowl for at least 10 minutes.
Place the oil in a skillet over medium heat. Add the onions, mushrooms, zucchini, bell pepper and fresh corn, if using. If you are using thawed frozen corn, reserve it. Cool the mushroom mixture for about 5-6 minutes, or until the onions are soft and fragrant. Season with the salt, pepper, cumin and chili powder and cook 1-2 minutes more, or until the spices become fragrant. Remove from heat and transfer the mushroom zucchini mixture to a large mixing bowl to cool.
Place the quinoa into a saucepan and fill with enough water to cover the quinoa completely. Place the saucepan over medium-high heat and bring to a boil. As soon as the water boils, cover the pot, turn heat down to low and simmer the quinoa for about 30 minutes, or until the quinoa is light and fluffy and the liquid has been absorbed.
Add the black beans, cottage cheese, half the cilantro and thawed corn, if using frozen, to the mixing bowl with the sautéed mushroom mixture. Mix and season with salt and pepper to taste.
Preheat your oven to 350 degrees. Prepare a baking dish with a light layer of nonstick cooking spray.
Remove the blackened poblanos from the plastic wrap covered bowl. Gently rub the blackened skins off with your hands. Cut the roasted peppers in half and remove the seeds and membranes inside. Rinse and pat dry with a paper towel.
Fill the pepper halves with the mushroom corn black bean mixture and place the stuffed pepper halves in the prepared baking dish. Bake for about 20-25 minutes, or until the black bean filling is heated through.
Toss the cooked quinoa with the lime juice and the remaining 2 tablespoons of cilantro.
Divide the cilantro lime quinoa into 6 portions, top each with a stuff poblano pepper and enjoy!
Black Bean Stuffed Poblano Peppers
Servings per Recipe:Amount per Serving
Calories from Fat: 43
Total Fat: 4.8g
Saturated Fat: .8g
Dietary Fiber: 9.8g
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