Southwestern Stuffed Poblano Peppers

Try these delicious quinoa stuffed poblano peppers with a southwestern flavor. Easy to make, healthy, and filling. A great weekly meal!

Ingredients
5 poblano peppers
1 cup quinoa cooked
1½ cups red chile enchilada sauce
1 can corn drained
1 can black beans, rinsed and drained
Cumin, chili powder
⅓ cup fresh cilantro, coarsely chopped
1 to 2 cups shredded Mexican blend of cheese

Preheat the oven to 400 degrees.

In a medium saucepan, combine the quinoa, water, cook until quinoa is fluffy.

Prepare the peppers by cutting them in half lengthwise, scrape out the ribs and seeds. Place the cut side down on a large baking sheet.

Place in oven and broil for 4 to 6 minutes, or until peppers begin to soften and blister. Remove from oven and let cool slightly. Carefully turn the cut halves back over to be stuffed.

When quinoa is ready, stir in corn, black beans, enchilada sauce and cilantro. Mix in 1 cup of cheese. Taste and adjust seasonings as needed.

Fill each pepper half with this mixture, then top with the cheese.

Return stuffed peppers to the oven and cook for about 15 minutes or until cheese is melted and bubbly and the filling is hot.