Ingredients:

  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth or water
  • 1 can black beans, drained and rinsed
  • 1 cup corn, fresh or frozen
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili powder
  • 1 teaspoon salt
  • ½ cup diced onion
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 4 large pasilla peppers, tops cut off and seeds removed
  • ½ cup crumbled feta cheese (optional)

Instructions:

  1. In a medium saucepan, bring vegetable broth to a boil, add quinoa, cover, and simmer until liquid is absorbed (about 15 minutes).
  2. In a skillet, heat olive oil over medium heat. Sauté onions and garlic until softened.
  3. Add black beans, corn, cumin, smoked paprika, chili powder, and salt; cook for 5 minutes.
  4. Stir in cooked quinoa until well combined.
  5. Preheat your oven to 375°F (190°C).
  6. Fill each pasilla pepper with the quinoa mixture, pressing down lightly to pack it in. Top with crumbled feta if using.
  7. Place stuffed peppers upright in a baking dish. Add a splash of water to the bottom of the dish, cover with foil, and bake for 25 minutes.
  8. Remove foil and bake for an additional 5 minutes until peppers are tender and tops are slightly golden.
  9. Allow to cool slightly before serving. Enjoy as is or with your favorite salsa!