Ingredients:

  • 4 large poblano peppers (approx. 1 lb)
  • 1 tbsp olive oil
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup cooked quinoa
  • 1 medium red onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup frozen corn, thawed
  • 2 cups fresh spinach, chopped
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • Salt to taste
  • Black pepper to taste
  • 1 cup shredded Monterey Jack cheese
  • Fresh cilantro for garnish
  • Lime wedges for serving

Instructions:

  1. Preheat the broiler. Rub the poblano peppers with olive oil and place them on a baking sheet. Broil for 3-5 minutes per side until the skin is charred and blistered.
  2. Place the hot peppers in a bowl and cover with plastic wrap for 5 minutes to steam. Gently peel off the charred skin, slice a slit down the side, and scrape out the seeds.
  3. In a skillet over medium heat, sauté the diced red onion until translucent. Add the minced garlic and cook for 1 minute until fragrant.
  4. Stir in the ground cumin, chili powder, and smoked paprika, toasting the spices for 30 seconds.
  5. Fold in the drained black beans, cooked quinoa, thawed corn, and chopped spinach. Stir until well combined and heated through.
  6. Stuff the bean and quinoa mixture into the prepared poblano peppers.
  7. Top each stuffed pepper with shredded Monterey Jack cheese.
  8. Place peppers on a baking sheet and bake or broil until the cheese is melted and golden brown.
  9. Garnish with fresh cilantro and serve with lime wedges.