Peter Piper picked a peck of peppers. I sure hope they were poblano.
Every summer we plant a small garden and each year we have our requisite bell peppers. And each year we experiment with a different type of pepper. We’ve planted Cayenne, jalapeños and other varieties before but this last summer we tried poblano. They have a great smokey flavor when roasted that I enjoy.
A favorite way to prepare them include stuffed with quinoa, black beans and chihuahua cheese. These make for a great summertime, Tex-Mex, vegetarian dinner. You can also roast them and freeze them for chili and sauce later. So as you plan your garden for this summer (I’m already dreaming about warm days) consider adding a poblano pepper to your plot.
Serves 4
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Ingredients
- 4 poblano peppers
- 1 tbsp olive oil
- 1 cup quinoa, cooked
- 1 can black beans, drained and rinsed
- 1 tbsp chili powder
- 1/2 tbsp cumin
- 1/2 tsp salt
- 1/2 cup chihuahua cheese or queso fresco, crumbled
- 1/4 cup cilantro
Instructions
- Pre-heat grill or oven at 375F. Lightly brush peppers with olive oil. Grill or roast peppers turning once until lightly charred all over, about 20 minutes (not too long as you still want them to hold up when stuffed). Once done, wrap in foil so skins are steamed off. Once cooled, remove skins.
- While peppers grill/roast, prepare quinoa according to package. Then add black beans, chili powder, cumin and salt, and mix.
- Add 1/4 cup of quinoa mixture (or however much you can fit in) to each pepper. Place in a baking dish and bake for 30 minutes or until warm throughout.
- Top with cheese and cilantro. Serve and enjoy!