Black bean and quinoa stuffed Poblano peppers topped off with a creamy cilantro-lime avocado sauce.
If you don’t have an oven-safe skillet, spread raw pepper halves in a glass or ceramic baking dish. Add the filling and bake as directed. Cover with aluminum foil if you don’t have a lid.
To prepare in advance, make the filling and stuff raw poblano peppers up to two days ahead. (Cover and store pre-stuffed peppers in the refrigerator.) Bake the stuffed peppers and prepare the avocado sauce right before serving for freshest results.
For a milder flavor, use bell peppers instead of poblano peppers. Omit the cayenne in the black bean mixture. Omit the jalapeño in the avocado sauce.
This recipe originally appeared on GratefulGrazer.com.