Vegetarian Enchilada Stuffed Poblano Peppers

• Vegetarian
• Gluten free

• Produce

  • 1 cup Baby spinach, packed
  • 1 (15 oz can Black beans
  • 1/3 cup Cilantro, fresh
  • 5 Poblano peppers

• Pasta & Grains

  • 1/2 cup Quinoa, red
  • 1/2 cup Rice

• Oils & Vinegars

  • 1 Olive oil

• Dairy

  • 1 cups Mexican blend of cheeses

• Prepared

  • 1 1/2 cups Red chile enchilada sauce

• Liquids

  • 1/2 cup Water

Found on somethewiser.danoah.com

Description

Ingredients

• 5 poblano peppers
• olive oil
• ½ cup uncooked rice
• ½ cup uncooked red quinoa, rinsed
• 1½ cups red chile enchilada sauce
• ½ cup water (plus more as needed)
• 1 cup packed baby spinach, coarsely chopped
• 1 (15 oz) can black beans, rinsed and drained
• ⅓ cup fresh cilantro, coarsely chopped
• 1 to 2 cups shredded Mexican blend of cheeses

Directions

• Preheat oven to 400 degrees.
• In a medium sauce pan, combine the rice, quinoa, water, and enchilada sauce. Over medium heat, bring to a simmer (dont boil) then immediately reduce heat to lowest setting and cook covered until rice and quinoa are tender and liquid is absorbed. Check often and stir occasionally to keep the enchilada sauce from floating to the top. Because the enchilada sauce is thicker than water, you may need to add a little bit more water as it cooks. Keep an eye on it. Rice and quinoa should be done in about 30 minutes.
• Prepare the peppers (use gloves) by cutting them in half lengthwise, scrape out the ribs and seeds. Place cut side down on a large baking sheet. Drizzle lightly with olive oil. Place in oven and broil for 4 to 6 minutes, or until peppers begin to soften and blister. Remove from oven and let cool slightly. Carefully turn the cut halves back over to be stuffed.
• When the rice mixture is ready, stir in the spinach, black beans, and cilantro. Taste and adjust seasonings as needed. Fill each pepper half with this mixture, then top with the cheese. Return stuffed peppers to oven and cook for about 15 minutes or until cheese is melted and bubbly and filling is hot. Serve with additional enchilada sauce, or your favorite salsa and toppings.