Poblano Peppers Stuffed with Brown Rice, Quinoa, and Black Beans

IMG_4295 - Edited

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.

Advertisements

One thought on “Poblano Peppers Stuffed with Brown Rice, Quinoa, and Black Beans

  1. Pingback: Avocado Herb Dressing | Erica's Recipes

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s