Do you crave a delicious and nutritious meal that is sure to impress your dinner guests? Look no further than our flavorful recipe for Grilled Poblano Peppers Stuffed With Quinoa. This Mexican-inspired dish combines smoky grilled poblano peppers with a hearty and protein-packed quinoa filling, creating a perfect balance of flavors and textures. Whether you’re a fan of spicy dishes or simply looking to add more vegetarian options to your menu, these stuffed poblanos are sure to become a new family favorite.
**Ingredients:**
– 4 large poblano peppers
– 1 cup quinoa, rinsed
– 2 cups vegetable broth
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– 1 can black beans, drained and rinsed
– 1 cup corn kernels
– 1/2 cup cherry tomatoes, diced
– 1/4 cup fresh cilantro, chopped
– 1 cup shredded Monterey Jack cheese (optional)
– Salt and pepper to taste
**Instructions:**
1. Preheat your grill to medium-high heat. Place the poblano peppers directly on the grill grates and cook, turning occasionally, until the skins are charred and blistered, about 8-10 minutes. Remove the peppers from the grill and place them in a bowl. Cover the bowl with plastic wrap and let the peppers steam for 10 minutes. Once steamed, carefully peel off the skin, slice the peppers lengthwise, and remove the seeds.
2. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and the broth is absorbed.
3. In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic, ground cumin, and chili powder, and cook for an additional minute.
4. Add the black beans, corn, cherry tomatoes, and cooked quinoa to the skillet. Stir well to combine and cook for another 5 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
5. Preheat your oven to 375°F (190°C). Place the grilled poblano pepper halves in a baking dish. Spoon the quinoa filling into each pepper half, pressing down gently to pack the filling.
6. If desired, sprinkle the stuffed peppers with shredded Monterey Jack cheese for an extra layer of gooey goodness.
7. Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 5-10 minutes until the cheese is melted and bubbly.
Enjoy these Grilled Poblano Peppers Stuffed With Quinoa as a main dish for a meatless Monday dinner or serve them as a delightful side dish at your next barbecue. The smoky flavors of the grilled poblano peppers combined with the savory quinoa filling make this recipe a true crowd-pleaser. Feel free to customize the filling with your favorite ingredients or add a dollop of sour cream or salsa on top for the perfect finishing touch. Cheers to delicious home-cooked meals that celebrate vibrant flavors and cozy gatherings!
