Quinoa and Black Bean Stuffed Poblano Peppers with Avocado Crema

Enjoy a wholesome and satisfying meal with these Quinoa and Black Bean Stuffed Poblano Peppers, topped with creamy avocado crema.

Ingredients

• 4 poblano peppers
• 1 cup cup quinoa, rinsed
• 2 cups cups vegetable broth
• 1 can can black beans, drained and rinsed
• 1 red onion, diced
• 2 cloves garlic, minced
• 1 teaspoon teaspoon ground cumin
• 1 teaspoon teaspoon chili powder
• 1 tablespoon tablespoon olive oil
• 1 lime, juiced
• 2 avocados, pitted and peeled
• 1/4 cup cup sour cream
• 1/4 cup cup fresh cilantro, chopped
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut the poblano peppers in half lengthwise and remove the seeds.
3. Place the peppers on a baking sheet and roast in the oven for 15 minutes, until just tender.
4. In a medium saucepan, bring vegetable broth to a boil, add the quinoa, reduce heat, cover and simmer for 15 minutes until cooked.
5. In a skillet, heat olive oil over medium heat. Add diced onion and garlic, and sauté for 5 minutes until fragrant.
6. Stir in the black beans, cooked quinoa, cumin, chili powder, salt, and pepper. Cook for another 5 minutes.
7. Spoon the quinoa and black bean mixture into each poblano pepper half. Press down lightly to pack the filling.
8. Place stuffed peppers back in the oven and bake for another 15 minutes.
9. While the peppers are baking, blend avocados, sour cream, lime juice, cilantro, salt, and pepper in a food processor until smooth.
10. Serve the stuffed peppers hot, drizzled with avocado crema.

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