Pepper Jack-Stuffed Poblanos

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by Megan of The Fresh Exchange

WC-PepperJack-22

For a light and easy dinner on a warm day, I love to bring together some of my favorite flavors in one simple recipe.

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This recipe uses nutty quinoa, dense black beans and bold chipotle peppers in adobo sauce. Blended with the flavors of fresh cherry tomatoes, avocado, cilantro and lime and topped with melted Wisconsin pepper jack, you’d be lucky to have leftovers.

peppers-sliced

Poblano chile peppers make an excellent vehicle for these southwestern ingredients. Plus, roasting stuffed peppers is extremely easy, making this a foolproof recipe to feed a large or small group. The Wisconsin pepper jack slices add a little extra heat, but if you like it extra spicy, sprinkle on your favorite hot sauce, too!

plated-peppers

Pepper Jack-Stuffed Poblanos
By Megan of The Fresh Exchange
 

Servings: 4

 

Ingredients:

2/3 cup quinoa, rinsed (about 2 1/2 cups cooked)

1 1/3 cups IPA or other beer (replace with chicken or vegetable broth for gluten-free peppers)

2 medium to large poblano peppers

1 1/4 cup canned black beans

1/4 cup canned chipotle peppers in adobo sauce, chopped

2/3 cup cherry tomatoes, halved

4 1-ounce slices Wisconsin pepper jack cheese

Juice of 1 lime

1 ripe avocado, peeled and sliced

2 tablespoons cilantro leaves

Favorite hot sauce for serving, optional

 

Cooking Directions:

Preheat oven to 400°F. Line roasting pan with parchment paper.

 

Mix quinoa and beer in medium pot. Heat over medium-high, cooking at a simmer for 10 minutes, or until liquid is almost fully absorbed.

 

While quinoa is cooking, slice poblano peppers in half lengthwise. Remove seeds and ribs and place cut-side-up on lined pan.

 

Drain quinoa in mesh colander; do not rinse. Rinse and drain black beans. Place quinoa in bowl with black beans, chipotle peppers with adobo sauce and halved cherry tomatoes. Add juice of 1 lime. Toss until well mixed. Stuff peppers with quinoa mix until completely filled. Place slices of pepper jack on top of peppers and place in prepared roasting pan.

 

Bake 15 minutes or until peppers have begun to soften and cheese is melted. Place each poblano half on a serving plate; top with a few avocado slices, or place them on the side. Garnish with cilantro leaves and a few splashes of your favorite hot sauce, if desired. Serve immediately.

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