Stuffed Poblanos with Quick Mole Sauce
Stuffed Poblanos with Quinoa, Black Beans and a quick mole sauce. We love this healthy vegan and gluten-free dinner.
Equipment
Ingredients
- 4 poblano peppers
- 3/4 cup uncooked quinoa
- 1 1/2 cups low-sodium vegetable broth
- 3 cloves garlic, minced
- 1/2 cup chopped almonds
- 1 15 ounce can black beans, rinsed and drained
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon cayenne
- 1/2 cup chopped cilantro
- 3 teaspoons olive oil, divided
Quick Mole Sauce
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1-2 chipotle chili with 2 tablespoons adobo sauce
- 1 8 ounce can tomato puree
- 3 tablespoons chocolate chips
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
Instructions
Roast the Peppers
- Preheat the oven to 475 degrees F. Lightly rub the poblano peppers with olive oil, then place on a piece of foil or baking sheet and place in the oven. Roast until slightly charred and soft, about 8-10 minutes.
- Remove peppers and let cool slightly. Halve, then remove the seeds and membranes. Place pepper halves on a baking sheet and set aside.
Make the Filling
- While the peppers are cooking, combine the quinoa and vegetable broth in a sauce pan and bring to a boil. Reduce heat to low, cover and simmer until quinoa is tender, about 12-14 minutes. Remove from heat and let sit for 2 minutes before fluffing with a fork.
- Combine the cooked quinoa, minced garlic, almonds, black beans, salt, cumin, paprika, cayenne, cilantro and 2 teaspoons olive oil. Spoon into the open peppers and drizzle with remaining teaspoon oil.
- Place in the oven and bake for an additional 12-14 minutes.
Make the Mole Sauce
- While the peppers are cooking, make the mole sauce. Heat the olive oil in a medium saucepan over medium heat. Add the onion and garlic, then saute for 5-6 minutes until softened.
- Add in the chipotle peppers, adobo sauce, tomato puree, chocolate chips, cumin, cinnamon and salt and stir until chocolate chips have melted. Season to taste, adding salt as needed.
- Place mole sauce in a blender and puree until creamy and smooth. Depending on the power of your blender, you may need to add a splash or two of water to thin to desired consistency.
- When ready to serve, place some of the mole sauce on a plate, then place a pepper on top. Drizzle with more sauce and garnish with extra cilantro, if desired.
Nutrition
Serving: 1servingCalories: 392kcalCarbohydrates: 44gProtein: 11gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.003gSodium: 593mgPotassium: 631mgFiber: 8gSugar: 12gVitamin A: 548IUVitamin C: 99mgCalcium: 109mgIron: 3mg