Stuffed Poblano Peppers

• Course Main Course, Side Dish
• Cuisine Cinco De Mayo, Holiday, Mexican, Party Food, Thanksgiving

Prep time

Cook time

Servings

Ingredients

• 4 Large Poblano Peppers
• 1/2 Cup Living Now Foods Black Quinoa uncooked
• 1 1/2 Cups Salsa
• 1 Can Black Beans (15 ounces)
• 1 1/2 Cups Corn frozen
• 1 Teaspoon Cumin
• 1 Teaspoon Chili Powder
• 1/8 Teaspoon Cayenne Pepper
• 1/2 Cup Mexican Cheese Blend shredded, 2%
• Salt and Pepper to taste

Instructions

1. Cook quinoa according to package instructions.
2. Slice each Poblano pepper in half lengthwise; remove seeds and ribs.
3. Place peppers in baking dish skin side up. Broil for 3-5 minutes; turn over; broil 3-5 minutes or until done.
4. Drain and rinse black beans. In large microwave-safe bowl, combine beans, salsa, corn, 1/4 cup cheese, cumin, chili powder and cayenne. Add salt and pepper to taste.
5. Heat filling for about 2-3 minutes in microwave until warm, stirring after each 30 second increment.
6. Stir in quinoa.
7. Spoon filling into peppers.
8. Top with remaining cheese; broil until cheese is melted, about 2 minutes longer.
9. Serve immediately.