Quinoa and Black Bean Stuffed Poblano Peppers with Avocado Crema

This dish beautifully combines quinoa and black beans with the gentle warmth of poblano peppers, all finished with a smooth avocado crema. Ideal as a meatless dinner choice, these stuffed peppers are rich in protein and fiber, providing a nutritious meal. Perfect for vegetarians or those looking to incorporate more plant-based dishes, this recipe offers a delightful culinary experience.

Ingredients

• 1 cup quinoa, cooked
• 1 can black beans, drained and rinsed
• 4 medium poblano peppers
• 2 whole avocados
• 1/2 cup Greek yogurt
• 1 whole lime, juiced
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/4 cup cilantro, chopped

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the poblano peppers and remove the seeds.
3. In a large bowl, combine the cooked quinoa and black beans.
4. Stuff each poblano pepper with the quinoa and black bean mixture until full.
5. Place the stuffed peppers in a baking dish. Add a small amount of water to the dish to prevent sticking. Bake for 30-35 minutes, until the peppers are tender.
6. While the peppers are baking, make the avocado crema by blending the avocados, Greek yogurt, lime juice, cumin, and chili powder together until smooth and creamy.
7. Once baked, serve the stuffed poblano peppers drizzled with the avocado crema and garnished with the chopped cilantro.

Keywords: Healthy, Vegetarian, Protein-rich, Fiber-rich, Plant-based

Spice Rack: Cumin, Chili Powder

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