Ingredients:
- 4 large poblano peppers
- 1 cup cooked quinoa
- 2 tablespoons Premium Extra Virgin Olive Oil, plus more for drizzling
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn kernels (fresh or frozen)
- 1/2 cup shredded cheese (e.g., Monterey Jack or Cheddar)
- 1/4 cup fresh cilantro, chopped
- Salt and pepper, to taste
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder (optional for added spice)
Instructions:
- Preheat your oven to 425°F (220°C). Place the poblano peppers on a baking sheet and lightly brush with EVOO. Roast in the oven for about 15-20 minutes, turning halfway, until the skin is blistered and charred. Remove from the oven and let them cool. Once cooled, make a slit down one side of each pepper and carefully remove the seeds, keeping the pepper intact.
- In a large skillet, heat the 2 tablespoons of EVOO over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and sauté for another minute until fragrant. Stir in the cooked quinoa, black beans, corn, cumin, and chili powder. Season with salt and pepper to taste. Cook, stirring occasionally, until the mixture is heated through.
- Carefully stuff each roasted poblano pepper with the quinoa mixture, pressing down gently to pack the filling.
- Place the stuffed peppers back on the baking sheet. Sprinkle the shredded cheese on top of each pepper. Bake in the oven for about 10 minutes, or until the cheese is melted and bubbly.
- Remove the peppers from the oven and let them cool slightly. Drizzle with a bit more EVOO, sprinkle with chopped cilantro, and serve immediately.