Recipe

A delicious Mexican vegetarian stuffed pepper. Perfect as a main meal, or as a side-dish to grilled chicken, fish, or beef.

Ingredients

• 4 Poblano Peppers, Cut In Half Lengthwise, With Seeds and Stem Removed

• 1 Tablespoon Olive Oil

• 1 Onion, Diced

• 4 cloves Garlic, Minced

• 2 cups Low-sodium Vegetable Or Chicken Stock

• 1 cup Quinoa, Rinsed

• 1 teaspoon Each: Smoked Paprika, Pepper, Cumin, Garlic Powder, Chili Powder

• ½ teaspoons Sea Salt

• ¼ teaspoons Red Pepper Flakes

• 1 can (14 Oz Can) Black Beans, Drained And Rinsed

• 1 ear Corn, Roasted, And Kernels Cut Off The Cob or 1 can (14oz) corn

• ½ cups Cilantro, Chopped

• 1 cup Pepper Jack Cheese, Shredded

• Chopped Cilantro & Green Onions For Serving

Instructions

• Preheat oven to 425 F.

• Spray a 9 x 13 baking dish with cooking spray.

• Lay peppers into dish (cut side up) and toss peppers into the oven for 15 minutes, until tender/crisp.

• Meanwhile, in a large skillet over medium high heat add oil, onion and garlic. Let it cook over medium high heat for 2 minutes.

• Add in chicken stock, quinoa, and all of the spices.

• Cover the skillet and let the mixture cook until the quinoa is done (cook time according to package directions).

• Keep an eye on it and add more liquid if needed.

• Once quinoa is cooked, add in beans, corn, and cilantro. Stir and cook until beans are heated through.

• Taste and adjust seasoning if needed. Remove skillet from the heat. Spoon the bean mixture into the pepper halves, and top with a sprinkle of cheese. Bake uncovered, for 15-20 minutes until cheese is golden brown. Sprinkle with cilantro and green onions and enjoy!

Notes

A few personal substitutions notes.

• Kerry Gold Dubliner cheese from grass-fed cows at Costco.

• Use leftover rice and less broth in place of quinoa