Make Quinoa and Brown Rice according to package instructions
Preheat the oven to 350 degrees.
Half the Poblanos whichever direction makes a nice "boat" for the filling. Remove the seeds.
Bring a large pot of water to a boil and boil the peppers for 5 minutes. Remove and rinse with cold water or put in an ice bath to stop them from cooking.
Meanwhile, mix the cooked Quinoa and Brown Rice in a bowl with the Black Beans, Corn, Salsa, most of the fresh Cilantro, Red Onion, Jalapeños, Lime Juice, and all of the seasonings.
Put the halved Poblano peppers in a casserole dish and fill with the mixture.
Bake for 15 minutes.
Garnish with Avocado, Roasted Red Pepper Hummus, and more Cilantro. Enjoy!
Notes
Nutrition
Nutrition Facts
Vegan Mexican Spicy Stuffed Peppers
Amount per Serving
Calories
294
% Daily Value*
Fat
12.1
g
19
%
Saturated Fat
1.4
g
9
%
Sodium
342
mg
15
%
Potassium
543
mg
16
%
Carbohydrates
46.4
g
15
%
Fiber
14.4
g
60
%
Sugar
7.9
g
9
%
Protein
9.7
g
19
%
Calcium
59
mg
6
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.