Quinoa, Black Bean and Corn Stuffed Poblano Peppers
While I ordinarily roast poblano peppers by default, this recipe uses whole fresh peppers as a vessel for stuffing. Cooked quinoa, prepared black beans and frozen corn makes a quick filling and turns whole poblano peppers into a vegetarian entree or a hearty side dish. Serve them if you like with crema (sour cream thinned with milk or water) and salsa.
4 poblano peppers
1 small red onion, chopped
1 cup frozen corn kernels
1 cup cooked black beans homemade or canned
1 cup cooked quinoa
1 medium tomato, chopped
3/4 teaspoon ground cumin
1/4 teaspoon sea salt
1/8 teaspoon cayenne optional
3/4 cup crumbled cojita or feta cheese
Use a sharp paring knife to make an incision from the stem down toward the tip of the pepper. Repeat with the remaining peppers. Put the peppers in a bowl, cover and microwave for 4 minutes or until tender enough to widen the opening without tearing the pepper.
Meanwhile, combine the onion, corn, black beans, quinoa, tomato, cumin, salt and cayenne, if using, in a mixing bowl. Stir in 1/2 cup of the cheese, reserving the remaining 1/4 cup for topping. Taste the filling for seasoning.
When the peppers are cool enough to handle, open the incision, insert the tip of the knife and cut out the compact core. Shake out any other seeds. Fill the peppers to capacity with the stuffing and place them on a baking sheet.
Preheat the oven to 375 degrees F. Sprinkle the remaining cheese over the peppers and bake until the peppers are fork tender and blistered in places and the filling is hot, 35 to 40 minutes.