Black Bean and Quinoa Stuffed Poblano Peppers

I've just started learning how to roast peppers.  It's actually not that hard  to do and I find that it really enhances certain dishes like chili. After researching why people roast peppers in the first place, the only answer I could come up with is because of the amazing taste.  That and they were used for some evil potion that contained cat hair. (I found that pretty amusing.) I'm hoping once I learn how to can, I can make a jar full of roasted red peppers for Italian recipes or being so close to New Mexico, green chiles for all my Mexican influenced dishes.

Looking for a vegetarian dish that was still protein packed, I decided on quinoa and black bean stuffed peppers.  I chose to use poblano peppers, because of their size and spiciness, but you could also use bell peppers as well. If you use the bell peppers, you  wont' want to roast them but  you may want to blanch before cooking.

Servings:  4             Time:  60 minutes            Calories:  287 per serving

Ingredients:

• 4 Poblanos 
• 1 cup Quinoa, cooked
• 1 15 oz Black Beans, rinsed and drained
• 1 cup Frozen Corn, thawed
• 1/2 cup  Red Pepper, diced
• 1 4 oz can of Green Chiles
• 2 teaspoons of Oregano
• 1 teaspoon of Cayenne Pepper  or Cajun Seasoning
• 1 teaspoon of Chili Powder
• 1/2 cup of  Greek Yogurt (plain)
• 1/2 cup of  Cheddar Cheese, shredded
• 2-3 tablespoons of  Lime or Lemon Juice 

Steps:

1.) Start cooking the quinoa according to the directions  on the box.

2.) Set oven to broil in order to roast the peppers.  Cut down the side of each pepper,  and place on a foil lined baking sheet and broil for 8 to 10 minutes until blackened and blistered.  Put in a bag and let it steam. Once cooled off to touch, rub off the skin with your fingers and scoop out the seeds.  The pepper is going to be very soft.

Roasted and blistered poblanos, prior to peeling the skin off

3.)  Preheat oven to 350 degrees.  Meanwhile, mix remaining ingredients and cooked quinoa together in a bowl.  It's going to be kinda gloppy with the yogurt, but that helps bind the other ingredients.

Gooey but delicious filling

4.)  Fill roasted peppers with mixture and place in   shallow baking dish.  Bake for 10 to 15 minutes until heated through. Serve this very filling meal with salsa and chips.

Protein packed stuffed poblano

Food Network Baking Sheet (Google Affiliate Ad)