Baked Stuffed Poblano Peppers with Quinoa

Ingredients

• 4 poblano peppers
• 1 cup quinoa
• 1 cup black olives
• 1 cup tomato
• 1 medium onion
• 1 teaspoon cumin
• 2 cups vegetable broth
• 2 cloves garlic
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon fresh cilantro

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Rinse the quinoa under cold water in a fine mesh strainer. In a medium saucepan, combine the rinsed quinoa and 2 cups of vegetable broth. Bring to a boil over medium heat.

3. 3

   Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the broth is absorbed. Remove from heat and let it sit covered for 5 minutes.

4. 4

   While the quinoa is cooking, prepare the poblano peppers. Cut the tops off the peppers and remove the seeds. Place them in a baking dish.

5. 5

   In a skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 medium diced onion and sauté for about 5 minutes until translucent.

6. 6

   Add 2 minced garlic cloves, 1 teaspoon of cumin, 1 teaspoon of salt, and 1 teaspoon of black pepper to the skillet. Cook for an additional 1-2 minutes until fragrant.

7. 7

   Stir in 1 cup of diced tomatoes and 1 cup of chopped black olives into the skillet. Cook for another 2-3 minutes.

8. 8

   Fluff the cooked quinoa with a fork and add it to the skillet mixture. Stir in 1 tablespoon of chopped fresh cilantro and mix well.

9. 9

   Stuff each poblano pepper with the quinoa mixture, pressing down gently to pack it in.

10. 10

    Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

11. 11

    Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and slightly charred.

12. 12

    Remove from the oven and let cool slightly before serving. Enjoy your delicious Baked Stuffed Poblano Peppers!