I find myself cooking with poblano peppers more than any other pepper! I just love them. And this dish is so healthy!! I use any leftover stuffing in lunch salads the next day.
Poblano Peppers Stuffed with Brown Rice, Quinoa, and Black Beans
- 3/4 c uncooked brown rice
- ¼ c red quinoa
- 1 ¼ c cooked black beans
- ½ t cumin
- ½ t chili powder
- ¾ c shredded Monterey Jack or Pepper Jack cheese
- 2 T tomato paste
- ½ c chopped cilantro
- 2 c chopped tomatoes
- ½ c chopped scallions
- 1 t kosher salt
- fresh cracked pepper
- 6 medium poblano peppers, rinsed, halved, and seeded
- Avocado Herb Dressing
Cook the rice in water according to my Perfect Brown Rice recipe except 15 minutes into cooking the rice, add the quinoa. Follow the rest of the directions identically. Note: if you don’t have quinoa, I’ve also made this dish using just 1 cup of rice.
Mix with remaining ingredients, season, and stuff into the peppers. Put in a baking dish and cover with foil so they don’t dry out while cooking. Bake at 425F for 25-30 minutes until heated through and the peppers get a little soft. Serve with Avocado Herb Dressing.