I had never tried poblano peppers before I made this. Isn’t that nuts? I don’t like messing with peppers very often, do to the simple fact that you can easily burn the hell out of yourself if you get the juice or seeds under your nails and on your hands. I am always very cautious with this, and please do yourself a favor and be very aware. The result is delicious and fresh tasting whether you choose to use bell peppers or poblano.
- 4 or more poblano peppers, or 4 bell peppers of any color (Cut the poblano peppers length-wise and cut the tops off of the bell)
- 1 cup quinoa or brown rice
- 1 15 oz can black beans, drained and rinsed
- 1 cup canned corn
- 1 cup fresh salsa
- 1 Tbs. cumin
- 1 Tbs. chili powder
- 3-4 scallions, finely chopped
- cilantro for garnish
- Daiya cheddar shreds, optional for garnish
- pinch of salt and pepper
To make :
Set oven to broil. Place the peppers skin side down on a rimmed baking sheet misted with olive oil and broil 5 minutes, to start the softening. Remove from heat. Adjust oven to 400.
In a large, microwave safe bowl combine the cooked rice, black beans, salsa, corn, scallions, cumin, chili powder, and a good pinch of salt and pepper. Toss to combine. Cook in microwave for 1 minute.
Spoon the filling into each pepper half, as much as you can get in there, or stuff the mix into the bell peppers from the top.
Sprinkle the cheese over each pepper, if using. Place back into the oven and bake for 20 minutes. If the cheese isn’t as bubbly as you like, flip it back to broil for 2 more minutes or so, but keep a close eye.
Sprinkle on some fresh cilantro and serve.
You may also have some filling leftover which you could use for more peppers later on in the week, or a quick tortilla roll up served with some salsa.