Grilled poblano peppers stuffed with chickpeas, bell peppers, serranos, corn, and quinoa, topped with enchilada sauce and cotija cheese. This vegetarian entree is sure to please.
- 2 cups cooked quinoa
- 1 15-oz. can garbanzo beans, rinsed and drained
- 1/2 large red bell pepper, chopped
- 1/4 cup diced red onion
- 1 ear fresh corn, kernels removed from cob
- 1 serrano chili pepper, minced (can substitute 1/2 jalapeno)
- 1/4 cup chopped cilantro leaves
- Salt and freshly ground pepper, to taste (optional)
- 1 lb. poblano peppers (about 4 large or 5 medium)
- 1/2 cup enchilada sauce
- 1/2 cup crumbled cotija cheese (optional)
- Cook your quinoa (I cook 1 or 2 cups of dried quinoa at a time, and eat whatever I don’t use for lunch the next day) and let it cool for 10 minutes or so. Spreading it out on a baking sheet lined with parchment paper can help it to cool faster.
- Prep your veggies and toss together the chickpeas, bell pepper, onion, corn, serrano pepper, and cilantro in a large bowl with 2 cups of the cooked quinoa. Season to taste with salt and pepper.
- Cut the poblano (what I call pasilla) peppers in half, stem and all. The stem gives each piece a nice handle to hold on to. Try to cut strategically so that each half will lay semi-flat, so the filling stays inside when you cook them.
- Preheat your grill to 350°F.
- Pile the filling into the peppers, heaping it up as much as you can without it falling out. You may have a bit left over. Drizzle 1-2 Tbsp enchilada sauce over each filled pepper half.
- Arrange the peppers in a 12-inch cast iron skillet. It’s okay to use a smaller one, but you may have to cook in multiple batches.
- Place the skillet on the grill and cook for 20-25 minutes, until the peppers are starting to blacken on the edges and are looking wrinkly. Carefully remove the skillet from the grill and set aside to cool for a couple of minutes. Sprinkle with the cheese if you like, and serve immediately.
For a vegan entree, skip the cheese on top.