Get ready to transform your dinner table with a Mexican-inspired gluten-free masterpiece that's about to become your new obsession! These Roasted Stuffed Poblano Chiles are not just a meal – they're a culinary adventure that combines the smoky richness of poblano peppers with a protein-packed quinoa and black bean filling that will leave you craving more. Whether you're a spice lover, a health-conscious foodie, or simply someone who appreciates mind-blowing flavors, this recipe is your ticket to an unforgettable dining experience.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- Poblano chiles
- Quinoa
- Black beans
- Corn
- Cheese (optional)
- Spices (cumin, paprika)
- Olive oil
- Salt
- Pepper
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Rinse the quinoa thoroughly. In a medium saucepan, combine quinoa with water (use a 1:2 quinoa to water ratio). Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until water is absorbed.
- While quinoa cooks, prepare the poblano chiles. Carefully slice each chile lengthwise, removing seeds and membranes, keeping the chile intact.
- Drain and rinse black beans. In a large mixing bowl, combine cooked quinoa, black beans, and corn kernels.
- Season the mixture with cumin, paprika, salt, and pepper. If using cheese, crumble or shred it and fold into the filling.
- Brush the poblano chiles with olive oil, ensuring they are evenly coated. Season the exterior with a pinch of salt and pepper.
- Carefully stuff each poblano chile with the quinoa-bean mixture, pressing gently to fill completely.
- Arrange stuffed chiles on the prepared baking sheet. Drizzle additional olive oil over the top.
- Roast in the preheated oven for 25-30 minutes, until chiles are tender and slightly charred at the edges.
- Remove from oven and let rest for 5 minutes before serving. Garnish with fresh cilantro or additional cheese if desired.
Tips
- Chile Prep Hack: When removing seeds from poblano chiles, wear gloves to protect your hands from potential irritation.
- Quinoa Tip: Always rinse quinoa thoroughly before cooking to remove its natural saponin coating, which can make it taste bitter.
- Flavor Boost: For an extra flavor punch, toast your spices in a dry pan for 30 seconds before adding them to the filling.
- Cheese Options: For a dairy-free version, try nutritional yeast or dairy-free cheese alternatives.
- Make-Ahead Magic: You can prepare the filling and stuff the chiles in advance, refrigerating them until you're ready to bake.
- Doneness Check: The poblanos are perfectly roasted when they're tender and have slightly charred edges – this adds a delicious smoky flavor.
- Serving Suggestion: Pair with a fresh cilantro-lime crema or a light salsa for an extra layer of deliciousness.
Nutrition Facts
Calories: 285kcal
Carbohydrates: g
Protein: 10g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
