Stuffed Vegetarian Chili Rellenos

Ingredients

• 1 poblano pepper
• ¾ tsp oil (grape seed or avocado are ideal)
• ½ cup zucchini (diced)
• 2 tbsp onions (diced)
• ½ medium tomato (diced, seeds removed)
• ½ cup black beans (drained and rinsed)
• ¼ cup plain yogurt (Greek recommended)
• ¼ cup cooked quinoa
• ⅛ tsp cumin
• ⅛ tsp chili powder (or smoked paprika)
• ½ tsp goat cheese
• ¼ can enchilada sauce

Instructions

1. Wash the pepper well and let dry. Preheat the oven to 450º and put the peppers in the oven whole for about 5-10 minutes. Let cool for another 5-10 minutes.
2. Once cool, cut the peppers in half. Scoop out the seeds with a spoon and set aside. In a large pan, heat oil over medium-high heat. Once hot, cook the zucchini and onions for about 5-6 minutes.
3. Add in the chopped tomatoes and cook until tomatoes, zucchini and onion are soft. Add the quinoa, cumin, chili powder, black beans, and yogurt to your hot pan. Mix gently.
4. Stuff/spoon the mixture into the peppers, and top each with a bit of crumbled goat cheese and enchilada sauce. Enjoy!

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