Veggie-Stuffed Cajun Poblano Peppers with Spiced Quinoa

Allergens

None

Ingredients

• 4 large poblano peppers
• 1 cup uncooked quinoa
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can black beans, drained and rinsed
• 1 cup corn kernels, fresh or frozen
• 1 cup cherry tomatoes, halved
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon Cajun seasoning
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 375°F (190°C). In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until all liquid is absorbed. Fluff with a fork and set aside. Meanwhile, cut the poblano peppers in half lengthwise and remove seeds and membranes. In a large skillet, heat olive oil over medium heat. Add onion and garlic, cooking until translucent. Stir in black beans, corn kernels, cherry tomatoes, smoked paprika, cumin, Cajun seasoning, salt, and pepper. Cook for 5 minutes, stirring occasionally. Combine cooked quinoa with the bean mixture and mix well. Stuff each poblano half with the quinoa mixture and place on a baking sheet. Bake for 20 25 minutes or until the peppers are tender.

Chef’s Insight

This recipe offers a delicious balance of flavors and textures, with the crunchy pepper contrasting the soft quinoa filling.

Notes

Feel free to adjust the spice level according to your preference.