Black bean and quinoa stuffed Poblano peppers topped off with a creamy cilantro-lime avocado sauce.
Course dinner, lunch
Cuisine gluten-free, Mexican, vegan, vegetarian
Prep Time 15minutes
Cook Time 45minutes
Total Time 1hour
Author Stephanie McKercher, RDN
12-inch oven-safe skillet with lid
2tablespoonsgrapeseed oilor cooking oil of choice as needed to coat pan
½cupdiced red onion
¾cupcorn kernels(1 ear)
3clovesgarlic,chopped (1 tablespoon)
1 ½cupscooked black beans
1cupdiced tomato(fresh or canned)
4poblano peppers,halved lengthwise and seeds removed
2avocados,peeled and pitted
1jalapeño pepper,chopped (optional)
1teaspoonagave nectaror sweetener of choice (optional)
1cupfiltered wateror as needed
Prepare stuffed poblano peppers:
Preheat oven to 400 degrees Fahrenheit.
Pour grapeseed oil in a 12-inch, oven-safe skillet with a lid (see note for alternativand tilt the pan until the bottom is evenly coated with oil. (Use as much as needed to keep the skillet coated during cooking.)
Stir in red onion and cook 5 minutes, or until translucent. Stir in corn, garlic, cumin, chili powder, and cayenne pepper (if usinand cook 5 additional minutes, or until the corn is tender. Stir in cooked black beans, quinoa, tomato, and spinach. Turn off stovetop heat.
Transfer the bean mixture to a bowl and spread the halved poblano peppers (skin side dowin the skillet. Spoon the bean mixture into the poblano peppers. Cover with the lid and transfer the skillet to the center rack of the oven. Bake 20 minutes, or until the poblano peppers begin to soften. Remove the lid and bake uncovered 10 additional minutes, or until the peppers are tender and browned in places.
Prepare avocado sauce:
While the stuffed poblano peppers are baking, prepare the sauce. Add avocados, lime, cilantro, jalapeño pepper (if using), agave nectar (if using), and salt to a blender container. Cover and blend on high. Gradually add water to the mixture and continue blending 2 minutes, or until the sauce is smooth and pourable.
Once cooked, remove stuffed poblano peppers from the oven and transfer to a serving dish if desired. Pour some of the avocado sauce over the stuffed peppers and serve the rest in a bowl on the side if desired. Garnish with cilantro and lime wedges if desired.
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.