Ingredients
6large poblano chiles
1tbspolive oil,plus more for greasing
½medium red onion,diced
kosher salt,to taste
3clovesgarlic,minced
2tspground cumin
1tspground coriander
½tspcayenne
2cupsquinoa,cooked
¾cupblack bean
¾cupcorn kernels,fresh
⅔cuptomato sauce
1tbsplime juice
¼cupcilantro,fresh, chopped, plus whole leaves, for garnish
¾cupmonterey jack cheese
avocado,for serving, sliced
lime wedge,for serving, sliced
Preparation
Preheat the oven to 425 degrees F. Line a baking sheet with a reusable baking mat or parchment paper.
Arrange Poblano peppers on the prepared baking sheet and roast for 20 minutes, turning occasionally, until the skins begin to turn brown and pull away from the flesh.
Meanwhile, make the filling: Heat the olive oil in a large pan over medium heat. Add the red onion, season with salt, and sauté for 3 minutes, until beginning to soften.
Add the garlic and sauté for 1 minute, until fragrant. Add the cumin, coriander, and cayenne and stir to coat the vegetables with the spices.
Add the quinoa, beans, corn, tomato sauce, and lime juice and season with salt. Stir to combine, then cook until heated through, about 5 minutes. Remove the pan from the heat and stir in the chopped cilantro.
Transfer the roasted poblanos to a bowl and cover with a plate or plastic wrap. Steam for 15 minutes.
Reduce the oven temperature to 375 degrees F.
Peel the skins off the poblanos. Leaving the stem intact, cut a slit lengthwise down each pepper to form a pouch. With a small spoon, carefully remove the seeds.
Lay the peeled poblanos side by side in a greased 9-x13-inch baking dish. Stuff each pepper with about ½ cup of the filling. Top each pepper with 2 tablespoons of Monterey Jack cheese.
Bake the stuffed peppers for 15 to 20 minutes, until the filling is completely warmed through and the cheese is melted and beginning to brown.
Serve the peppers garnished with cilantro leaves and serve with avocado slices and lime wedges.
Enjoy!
