I don’t know what it’s like in your neck of the woods, but it still feels like summer here. The autumn equinox came & went & we’d never know it. It’s been in the high 80s-90s this week, & next week is expected to be even hotter! Why? Why? Why?
I have to remind myself that this is actually pretty typical for San Diego, September & early October tend to be the hottest time of year. I know I really shouldn’t complain, we have it pretty good around here most of the time. Even my CSA box is still reminiscent of summer – filled with tomatoes, summer squash & peppers. A few days ago I made use of the squash, tomatoes, & some sweet peppers in my “Late Summer Pasta Sauce,” but I still had a huge bag of poblano peppers that needed some love.
A few weekends ago I a made a wonderful Mexican style tofu scramble with poblanos, tomoates, & roasted corn & cheddar Daiya that I promise I will share soon. I had half a mind to make another batch, but was craving something different. So I settled my other standby – stuffed peppers. I took inspiration from my tofu dish & combined roasted corn & tomatoes with quinoa, black beans & spices – the perfect filling for Mexican style stuffed poblanos.
- 6 small poblano peppers, sliced lengthwise (seeds discarded)
- 1 small yellow onion
- 1 large tomato, seeded & diced
- 1 cup cooked quinoa
- 1 (14.5 can) black beans, drained & rinsed
- 1 cup roasted corn
- ½ Tbsp. cumin
- ½ Tbsp. chipotle chili powder
- 1 cup shredded vegan pepperjack cheese, I used Daiya
- salt & pepper
- Cook the quinoa according to package directions.
- Set oven to broil. Place the peppers skin side down on a foil lined baking sheet & broil 5 minutes, to start the softening. Remove from heat. Turn oven down to 400.
- Heat 1 tsp. olive oil in a large saute pan. Add diced onion, & cook until soft about 5 minutes. Add the cooked quinoa, black beans, tomato, corn, cumin, chipotle chili powder, & a pinch of salt & pepper. Stir to combine & cook until heated through.
- Spoon the filling into each pepper half & sprinkle the cheese over each pepper. Bake for 20 minutes. Serve with a squeeze of lime, cilantro & salsa