Stuffed Poblano Peppers with Salsa Verde

By Martikibird

Ingredients

• Filling:
• 4 large poblano peppers
• 2 teaspoons plus 1 tablespoon vegetable oil
• 2 large tomatillos
• 1 garlic clove
• Coarse salt and ground pepper
• 1/2 cup fresh cilantro leaves, roughly chopped, plus more for garnish
• 8 ounces small mushrooms, such as white button or cremini, trimmed and quartered
• 1 cup frozen corn kernels
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup prepared brown rice
• 1 cup crumbled fresh goat cheese (4 ounces)

Details

Servings 4

Preparation

Step 1

Preheat oven to 475 degrees.

On a parchment-lined baking sheet, rub peppers with 2 teaspoons oil. Roast until slightly blackened and softened, 15 to 20 minutes, turning once. When cool enough to handle, remove skins. Make a small slit in each pepper and carefully remove seeds, keeping stem end intact.

In a blender, combine tomatillos, garlic, and 3/4 cup water; season with salt and pepper and blend until smooth. Add cilantro and pulse once to combine.

Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add mushrooms; season with salt and pepper. Cook until mushrooms are tender, about 5 minutes; add corn and beans and cook until heated, about 2 minutes. Stir in 1/2 cup cheese and quinoa.



Pour sauce in a 9-by-13-inch baking dish. Stuff peppers with filling and arrange in dish; dot with 1/2 cup cheese. Bake until golden, 15 to 20 minutes. Cool in pan 10 minutes.