Ingredients:

  • 4 large poblano peppers (approx. 6 oz / 170g each)
  • 2 tbsp olive oil
  • 1/4 tsp sea salt
  • 1 cup cooked quinoa
  • 1 can (15 oz / 425g) black beans, rinsed and drained
  • 1 cup sweet potato, peeled and small-diced
  • 1/2 cup frozen corn, thawed
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/2 cup low-sodium vegetable broth
  • 1/2 cup reduced-fat shredded Monterey Jack
  • 2 tbsp fresh cilantro, chopped
  • 1 lime, cut into wedges
  • 1/2 cup plain Greek yogurt
  • 1 tbsp fresh lime juice
  • 1 tsp lime zest
  • 1 pinch salt

Instructions:

  1. Preheat the broiler. Rub poblano peppers with 1 tbsp olive oil and 1/4 tsp sea salt.
  2. Place peppers on a baking sheet and broil for 5-7 minutes per side until skins are blistered and mahogany-colored.
  3. Transfer hot peppers to a bowl and cover with plastic wrap for 10 minutes to steam; then gently peel off the skins and remove seeds.
  4. Heat 1 tbsp olive oil in a skillet over medium heat. Sauté diced onion and sweet potato until translucent and edges soften.
  5. Stir in minced garlic, smoked paprika, cumin, and chili powder until fragrant.
  6. Fold in black beans, corn, and cooked quinoa.
  7. Pour in vegetable broth and simmer for 5-8 minutes until the liquid is absorbed and filling is cohesive.
  8. Mix Greek yogurt, lime juice, lime zest, and a pinch of salt to create the lime crema.
  9. Stuff the roasted poblanos with the filling, top with reduced-fat Monterey Jack, and garnish with cilantro and lime wedges.