Description
A simple, healthy vegetarian and gluten free recipe that will satisfy your hunger and your taste buds.
Ingredients
Units
Scale
- 6 poblano peppers, halved lengthwise and seeded
- 1 1/2 cups cooked quinoa
- 3/4 cup black beans
- 1/3 cup salsa
- 1 cup sour cream, divided
- 1 tomato, chopped
- 2 tomatillos peeled and chopped
- 2 tablespoons cilantro roughly chopped; reserve some for garnish
- Salt & pepper to taste
- 1/2 teaspoon cumin
- Pinch of red pepper flakes to taste, more if you want it to be spicier
- 1 1/2 to 2 cups shredded cheese of choice (I used Pepper Jack)
- 1 avocado sliced, for garnish, optional
Instructions
- Preheat the broiler. Place the peppers in a broiler safe pan, halved side down. Broil for 5 minutes, until the skin has been slightly charred.
- Meanwhile mix cooked quinoa, black beans, salsa, 1/2 cup sour cream, tomato, tomatillos, and chopped cilantro, salt & pepper, cumin, and red pepper flakes in a small bowl until combined.
- Remove the peppers from the broiler, turn them cut side up and fill each pepper with the mixture.
- Top peppers with shredded cheese. Return them to the broiler for 1 to 2 minutes, or until the cheese is melted and bubbly. Make sure to watch the peppers, as they can burn fast.
- Sprinkle the peppers with chopped cilantro and serve with a dollop of sour cream and a few slices of avocado. Serve immediately and enjoy!
Notes
Adapted from: Hy-Vee Seasons Magazine
Nutrition
- Serving Size: 6.
- Calories: 495.
- Sugar: 6g
- Sodium: 481mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 9g
- Protein: 20g
- Cholesterol: 59mg
