Thursday, May 16, 2013

Quinoa Black Bean Chicken Stuffed Poblano Peppers

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I was craving Mexican food last night but in reality when am I not?
It's my biggest weakness.
When ever we go out to the Mexican restaurant we always order fried jalapenos which come covered in a salty spice with a squeeze of lime and are the inspiration for this dish.
Poblano's are a fairly mild pepper usually with just a little kick not nearly as hot as a jalapeno's.
They make for a fabulous twist from the normal stuffed bell peppers and are usually fairly inexpensive.
We used quinoa, black beans, corn and chicken to keep them healthy and light.
I was anticipating enough leftovers for Colt to take to work but the kids quickly devoured every last morsel left in the pan. Even Mas my pickiest eater declared these the bomb and asked for me to make them again.
If you are looking for something healthy that you could easily assemble ahead of time this is the dish for you! 
Another family favorite is Chicken Fajita Stuffed Bell Peppers
These are definitely worth checking out! 
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Quinoa Black Bean Chicken Stuffed Poblano Peppers come to Momma...


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In a pan with a lid add olive oil, onion and garlic. Saute until onion starts to caramelize. Add bell pepper and  chicken.
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Add chili powder, cumin powder, garlic powder. Stir well and cook until chicken is lightly brown. 
Add canned tomatoes, quinoa and chicken or vegetable stock, stir well and bring to a simmer. Reduce heat to low and cover, Cook for 12-15 minutes until quinoa is tender. 
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Add black bean and corn. Stir well and cook until beans and corn are heated through. If mixture is really watery turn heat to medium and cook uncovered while stirring until most liquid has evaporated.
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Remove mixture from heat. Stir in fresh squeezed lime, chopped cilantro and 1 cup shredded cheese.
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Remove stems and seeds from poblano peppers and cut in half.
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Combine ingredients for rub and brush all over the inside and the outside of the peppers.
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Evenly spoon filling mixture into poblano halves and cook in a 425 degree oven for 40-50 minutes until the peppers are tender.
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Cover with remaining 1 1/2 cups cheese and bake an additional 10 minutes until cheese is bubbly and lightly brown.
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Serve with fresh squeezed lime, chopped cilantro, sour cream or greek yogurt, olives, pico de galloMango Salsa, chips and any other desired toppings.







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Quinoa Black Bean Chicken Stuffed Poblano Peppers

Recipe by Serena Bakes Simply From Scratch
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Quinoa Black Bean Chicken Stuffed Poblano Peppers. A light, healthy meal great to make ahead of time.
Prep time: PT25M
Cook time: PT60M
Total time: PT1H25M
Yield: 5-6 servings
Ingredients
  • 1 tablespoon Extra Virgin Olive Oil
  • 1/2 whole Onion, Large Sized Diced Fine
  • 2 cloves Garlic, Chopped
  • 1 large Chicken Breast, Diced Small
  • 1/2 whole Bell Pepper, Seeded And Diced Fine
  • 1 teaspoon Chili Powder
  • 1/2 teaspoon Cumin, Ground
  • 1/4 teaspoon Garlic Powder
  • 14 ounce Canned Tomatoes, Diced With Juice
  • 2/3 cup Quinoa
  • 1 cup Chicken Stock
  • 15 ounce Canned Black Beans, Drained And Rinsed
  • 1 cup Corn
  • 1 handful Cilantro
  • 2 whole Limes. Juiced
  • 2 1/2 cups Mexican Cheese, Shredded
For Poblano Pepper Rub:
  • 5-6 whole Poblano Peppers, Cut In Half, Stem And Seeds Removed
  • 2 tablespoons Extra Virgin Olive Oil
  • 2 pinches Sea Salt
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Chili Powder
  • 1 teaspoon Cumin
  • 1 teaspoon Garlic Powder

  •  For Serving: fresh squeezed lime, chopped cilantro, sour cream or greek yogurt, olives, pico de gallo, Mango Salsa, chips and any other desired toppings.
Cooking Directions
  1. Preheat oven to 425 degrees.
  2. In a large saute pan with a lid add olive oil, onion and garlic. Cook over medium-high heat. Saute onion until starting to caramelize.
  3. Add chicken, bell pepper, chili powder, cumin and garlic powder. Stir well and cook until chicken starts to brown.
  4. Add tomatoes, quinoa and chicken stock. Stir well and bring to a simmer. Reduce heat to low and cover. Cook 12-15 minutes until quinoa is tender.
  5. Add black beans and corn. Stir well and cook until beans and corn are heated through. If mixture is really watery turn heat to medium and cook uncovered while stirring until most the liquid has evaporated.
  6. Remove mixture from heat. Stir in fresh squeezed lime juice, chopped cilantro and 1 cup shredded cheese.
  7. Combine ingredients for rub and brush all over the inside and the outside of the peppers.
  8. Place peppers in a pan. Evenly divide filling mixture between pepper halves.
  9. Place in oven and bake for 40-50 minutes or until peppers are tender.
  10. Divide remaining 1 1/2 cups cheese between the tops of peppers and cook until cheese is melted and bubbly another 10 minutes.
  11. Serve with fresh squeezed lime, chopped cilantro, sour cream or greek yogurt, olives, pico de gallo, Mango Salsa, chips and any other desired toppings.

3 comments:

  1. Omgoodness! This is my kind of meal, looks delish!

    ReplyDelete
  2. We were just talking tonight that we wanted to try stuffed poblanos! Love these!

    ReplyDelete
  3. Just made these for the second time... So delicious, easy, and healthy!

    ReplyDelete

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