Stuffed Poblano Peppers


  • 4 large Florida poblano peppers
  • 1 ½ cups cooked quinoa
  • 1 ½ cups Florida sweet corn, cut off the cob
  • 1 ½ cups cooked black beans
  • 1 10oz can Rotel Mexican tomatoes (blended)
  • ½ cup cilantro, chopped, stems okay
  • ¼ cup fresh Florida key lime juice
  • 1 tsp garlic powder 
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp flat cumin, ground
  • ½ tsp coriander, ground
  • 1 tsp chili powder
  • 1 chipotle chili, scrape out seeds and mince
  • ¾ cup queso fresco or cotija cheese, crumbled


Preheat oven to 375º. Slice the poblanos in half lengthwise. Scrape out seeds with a spoon. Rub with a little olive oil and set aside. In a large bowl, combine the quinoa, black beans, Rotel and the spices. Mix well and set aside. Oil a 13” x 9” baking dish - carefully divide the quinoa mixture into the pepper halves  press down until filled. Lay them close together in the dish and sprinkle over the cheese evenly. Cover and bake for 20 minutes. Uncover and bake 10 minutes more. Garnish with sour cream and more cilantro - serve with avocado salad. ENJOY!

Nutritional Facts

Calories: 187 | Total Fat: 6g | Cholesterol: 13mg | Total Carb: 26g | Sodium: 221mg | Protein: 11g

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