Quinoa & Black Bean Stuffed Poblano Peppers with Mango Salsa
1 cup quinoa, rinsed
2 cups water
½ onion, diced
1 mango, diced
½ can black beans, rinsed
2 Tbsp cilantro, chopped
¼ cup salsa
¼ cup lime juice
¼ tsp cumin
¼ tsp chipotle powder
½ tsp salt
8 poblano peppers
4 oz shredded cheese (optional)
Preheat oven to 400°.
Bring water to a boil in a medium saucepan. Stir in quinoa, a pinch of salt and onion. Reduce heat to low. Cover and simmer for 12 minutes. Remove from heat and leave covered for 5-10 minutes. Fluff with fork.
While quinoa is simmering, combine mango, black beans, cilantro, salsa, lime juice, cumin, chipotle powder and salsa in a small bowl. Set aside.
Remove ribs and seeds from peppers. Place peppers on a cookie sheet and bake for about 10 minutes.
Once quinoa is done, carefully stir quinoa into mango salsa. Stuff peppers with quinoa mixture. Bake for 10 minutes. Top with cheese, bake approximately 5 more minutes until cheese is melted and bubbly. Serve with avocado slices.
*I might be a little off on the servings. I made it for only 3 people and we had way too much!