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Ingredients
- Tenayo Poblano Barbecue Sauce, for drizzling and serving
- 4 poblano peppers (whole, seeds removed)
- 3 tablespoons olive oil, divided
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth (for cooking quinoa)
- ½ cup black beans, drained and rinsed
- ½ red bell pepper, finely chopped
- ¼ teaspoon cumin
- ¼ teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Begin by cooking the quinoa. Rinse the quinoa under cold water to remove any bitterness. In a medium saucepan, combine the rinsed quinoa and 2 cups of water or vegetable broth. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed and the quinoa is fluffy. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
- Preheat the oven to 400F. Rub the poblano peppers with 2 tablespoons of olive oil and place them on a baking sheet. Roast for 15–20 minutes, turning halfway through, until the skin blisters. Once done, remove from the oven, place in a mixing bowl, and wrap tightly with plastic wrap to sweat. This will make removing the skin easier.
- While the peppers are sweating, prepare the quinoa filling. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped red bell pepper and sauté for 3–4 minutes until softened. Stir in the cooked quinoa, black beans, cumin, smoked paprika, salt and pepper. Cook for another 5 minutes, allowing the flavors to meld.
- Once the quinoa filling is ready, carefully stuff each roasted poblano pepper with the mixture. Place the stuffed peppers back on the baking sheet and return to the oven for 10 minutes to warm through.
- Drizzle Tenayo Poblano Barbecue Sauce generously over the stuffed poblano peppers. Serve with garnishes of your choice such as crispy tortilla shreds or coleslaw!
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