I started using poblanos in stuffed pepper recipes after seeing a recipe for it in Isa Chandra Moskowitz's Vegan Brunch book. I'm all for stuffing bell peppers when I'm using meat as a base, but poblano peppers provide enough of something more for when you're stuffing with something a little more delicate like quinoa. This is still a hearty meal, so don't be fooled.
quinoa-stuffed poblano peppers
2/3 cup quinoa
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp smoked paprika
3 cloves garlic, minced
4 cups baby spinach
1 cup cooked or canned black beans
4 poblano peppers, halved and seeds discarded
8 oz tomato puree
3 tbsp heavy cream
3 tbsp cornmeal
1 1/2 oz shredded cheddar cheese
1 1/2 oz shredded Monterey Jack cheese
Preheat oven to 425 degrees. Heat 1/2 tbsp of olive oil in a medium pot with half of the spice mix.Add quinoa and coat. Add 1 1/4 cups of water to the quinoa and bring to a boil. Cover and reduce heat to low and simmer until the water is absorbed, about 15 minutes.
Heat 1 tbsp olive oil in a pan. Sauté half of the garlic and remaining spice mix for 1 minute. Add the tomato puree and cook until heated through. Add the heavy cream and cook until fully combined. Taste for salt and pepper.
Add cornmeal and a cup of spinach to the quinoa, adding salt and pepper as necessary. Stuff the peppers with the quinoa mix and sprinkle with cheeses. Top the peppers with half of the tomato sauce and bake for 12-15 minutes. While the peppers bake, sauté the black beans, remaining garlic, and remaining spinach together in a pan with 1/2 tablespoon of olive oil. When the peppers are done, remove from oven and top with remaining tomato sauce. Serve the peppers over the spinach and black bean salad and enjoy.