roasted poblanos stuffed with a black bean & black quinoa chili

What is not to love about a stuffed poblano? Seriously. Unless you don't like any spice at all, and then ... well ... sorry to say that you might have to sit this one out. 

Don't you just want to dive right in and eat one right now.  I do. 

It's good to spice things up once in a while. You know, like taking a zumba class or wearing sexy negligee. 

Variety is the spice of life. Spice is the spice of life. Stuffed poblano peppers are the spice of life. 

And here you're getting a double dose of spice not just from the poblanos, but from the black bean and quinoa chili I've said it before and I'l' say it again: black beans and quinoa are just meant to be together. Add a little spice, and it's like the black beans and quinoa are taking a hot and sexy tango lesson in your mouth.  

Feel free to make the chili on it's own, especially on a cold day. Even though it is a vegetarian version, it's so hearty you'll never miss the meat. 

roasted poblanos stuffed with a black bean & black quinoa chili

Serves
4 people

Ingredients

4 large poblano peppers
2 tablespoons of grapeseed oil

For the chili:

½ cup of black quinoa, rinsed (uncooked)
1 tablespoon of grapeseed oil
3 cloves of garlic
1 cup of  red onion, chopped
1 teaspoon of chili powder
1 teaspoon of oregano
½ teaspoon of cumin
¼ teaspoon of cayenne
1 cup of organic black beans (canned or soaked, plus a ¼ cup of reserved liquid)
1 cup of organic diced tomatoes (canned is best for this)
1 cup of organic corn kernels

optional topping: a good handful of chopped cilantro, greek yogurt, goat or feta cheese.

Directions

Start by roasting the poblanos:

• Preheat the oven to 475º.
• Line a baking sheet with parchment paper. Line up the poblanos on the baking sheet and rub them with the oil. 
• Roast them for about 15 minutes until they start to turn black and are tender.
• Allow them to cool slightly. When they are cool enough to handle, begin to gently remove the skins by peeling them back. You can also use a paring knife to do this.  Once the skins are removed, make a slit down one side to open them up and remove the seeds. Place the peppers in a roasting pan and set aside.

Make the quinoa:

• In a saucepan, add the quinoa and 1 cup of water. Bring the water to a boil and then reduce to a simmer. Cover and cook for 15 minutes. Remove from the heat and let it sit until you're ready to add to the chili.

Meanwhile, make the chili:

• In a large pan (cast iron preferably), heat the oil over medium heat and then add the garlic and red onion and sauté for about 8-10 minutes, until they’re soft.  
• Add the chili powder, oregano, cumin, and cayenne. Stir and cook for about 2 minutes. 
• Then add in the black beans with the reserved liquid and the diced tomatoes with their liquid. When the chili starts to bubble, reduce the heat to low and simmer for about 20 minutes until the liquid reduces by a half and the chili starts to thicken.
• Remove from the heat and stir in the corn and the cooked quinoa. 

Assemble and cook the stuffed poblanos:

• Stuff the chili into the peppers so they are filled but not overflowing. Top with cheese if you are using. 
• Bake for 20 minutes. Remove and let them cool for a few minutes before serving.  Serve the stuffed poblanos warm with additional toppings such as cilantro or greek yogurt.

Enjoy.