Quinoa Black Bean Chipotle Stuffed Poblanos
* 4 poblano peppers
* 1 tbsp Chipotle chiles in adobo sauce, chopped
* 4 cloves fresh minced garlic
* sea salt and black pepper, to taste
* 1/2 cup chopped fresh cilantro
* 2 tsp PLUS 1 tbsp canola oil
* 1 cup cooked quinoa
* 1 cup diced roasted red peppers
* 1 cup fresh or frozen cut corn, thawed
* 1 can black beans (about 2 cups)
* 1 cup goat cheese
1. Preheat oven to 450 degrees F.
2. Line a baking sheet with parchment paper.
3. Arrange peppers on sheet and brush with 2 teaspoons of oil. Roast for 20 minutes, turning halfway through baking time.
4. Remove from oven and allow to cool until safe to handle.
5. Remove charred skin, then carefully make a slit in each chile with a small knife. This way you'll be removing the seeds while keeping the stems intact.
6. Combine garlic, salt, 3/4 cup water, chipotle, and salt and pepper to taste in a blender or food processor. Blend these ingredients until smooth, then add cilantro.
7. Heat remaining 1 tbsp olive oil in a skillet. Add corn, roasted red peppers, and black beans and cook for 2 minutes.
8. Stir in 1/2 cup of the goat cheese and quinoa.
Stuff peppers with this mixture.
9. Place the chipotle mixture from blender in a large baking dish. Add stuffed peppers and top with remaining goat cheese.
10. Bake for 15 minutes. Allow peppers to cool for 10 minutes before serving.
If you're looking for a spicy, cheesy meal that's easy on the carbs, this is a great recipe.
I've included some black beans in the dish because I like them and they offer a lot of nutrition. Even though the carb count is higher than you might want, the net carbs fall well within a low carb diet. That's because the beans are loaded with fiber.
The other 'super-food' I've included is quinoa. This delicious food offers lots of texture and is what's known as a 'complete protein' - meaning it has all essential amino acid proteins your body needs.
You can comfortably serve this dish as a main dish to your vegetarian family and friends. Enjoy!