For our Anniversary a few years ago we decided to go to Garden Grill in Epcot. They are always changing the menu every few months so we weren’t sure what was going to be offered at that time. We were told the veggie option was all you can eat Stuff Poblano Peppers and our choice of sides (note: this contain dairy). It sounded really good so we were excited to try it out. The Poblano peppers were AMAZING absolutely amazing!!!
I started thinking about how good that meal was and then I got a really strong craving for them so of course we had to make them our version and vegan style. I was thrilled to see how easy they are to make and how delicious they tasted. Poblano peppers are a bit on the spicy side (at least to me who is a wimp when it comes to spicy) so you can always use regular bell peppers for this as well if you’d like.
I think this is going to be a must make all the time now. Yes it’s that good.
4 – Poblano peppers
1 Can – Black Beans (Drained)
1 Cup Dry – Quinoa
Vegetable broth for Quinoa
½ large Cucumber – Diced
2 Tablespoons – Finely Chopped Cilantro
2 Drops Lime Oil or 2 Limes Juiced
2 Slices – Follow your Heart Smoked Gouda Cheese – Diced
2 Slices- Follow your Heart Smoked Gouda Cheese – Halfed
1/8 Cup Oil – We used Tuscany Herb and Rosemary Infused Oil
Seasonings – Seasoned Salt.
Preheat Oven to 375°
Cook your quinoa in vegetable broth per directions on bag.
Slice tops of peppers off. Mix oil and seasoning together and coat pan and peppers. Once coated place peppers in pan and put in oven for 15 minutes.
Mix together drained black beans, diced cucumber, cilantro, 2 slices of diced cheese and lime oil together in a bowl.
Add Quinoa to bowl and mixed.
Stuff peppers with mixture.
Place peppers in pan and slice top to form a V. Fold back V slice and add ½ slice cheese to each pepper. Fold V back unto top of cheese.
Place in oven for about another 15 minutes or until cheese is melted.