Ingredients
4-6 Poblano peppers (use 4 if you want leftover stuffing to top with a fried egg the next day)
Olive oil
1 cup quinoa
1 large shallot, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 jalapeno pepper, diced
10 oz canned black beans, drained
4 oz mild, soft goat cheese
Salt and freshly ground black pepper, to taste
Cook the quinoa per package instructions.
Create a 1-2" opening in the top of each pepper and remove the seeds. Brush peppers lightly with olive oil, then broil for 7 minutes on each side. Let cool.*
In a nonstick pan, sauté the shallot for about a minute, then add the jalapeno, bell pepper, and garlic and sauté, stirring, until the peppers soften. Add the black beans and allow to warm through. Stir in the cooked quinoa, let warm, then mix in the goat cheese in small pieces to allow it to melt evenly. Turn off the heat. Sprinkle with salt and pepper to taste.
Stuff the peppers with the quinoa-black bean mixture. Return to oven and broil an additional 8-10 minutes until heated through.
Serve warm. Pairs well with a Caprese salad.
The peppers reheat well in the microwave the next day. Or, reheat the leftover quinoa stuffing and top with a fried egg.
Serves 3-6.
*Helpful hint! If you store a rubber-handled saute pan in the oven because it's too big for the Kansas kitchen cupboards, you should remove the pan before you turn on the broiler. Even if you've been storing it there all summer and haven't turned on the oven yet and so you were thinking of it more as a cupboard than an oven. This PSA brought to you by Concerned Citizens for Oven Awareness.
