3 large poblano peppers.
1 cup tricolor quinoa.
1 BOU Vegetable Bouillon Cube.
2 cups water.
1 cup canned black beans.
1/2 cup crushed tomatoes.
1/2 teaspoon garlic powder.
1/2 teaspoon onion powder.
2 Tablespoons chopped fresh parsley.
Salt & pepper to taste.
Olive oil for brushing.
1/2 cup mozzarella cheese shredded.
1/2 cup cheddar cheese shredded.
Cilantro roughly chopped and chili flakes for garnish.
Pre heat oven to 400F. On the stovetop bring two cups of water to a boil. Add the @bouforyou vegetable bouillon and stir until dissolved. Stir in the quinoa, reduce heat, cover and simmer until all the liquid is absorbed and the quinoa is tender (approx. 10-12 minutes) While the quinoa cooks slice the poblanos in half lengthwise and remove the ribs, seeds and stems. Place the peppers, cut side down onto a baking sheet about 1 inch apart and brush with olive oil. Bake in oven for 10 minutes then remove and set aside. Add 1 1/2 cups of the cooked quinoa to a medium bowl. Mix in the crushed tomatoes, garlic powder, onion powder and parsley and season with salt and pepper to taste. Mix the shredded cheeses together and set oven temp to broil. Spoon as much of the quinoa mixture into each pepper as possible. Sprinkle the cheese over the tops. Place peppers on baking sheet back into oven and broil until cheese is melted, about 5-7 minutes. Top with fresh chopped cilantro and chili flakes. Enjoy!
Recipe by Marlena Kur, @zestmylemon