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Poblano Stuffed Peppers with Red Quinoa, Black Beans, and Eggs

I love Mexican flavors — especially at brunch. Mexican cuisine offers the perfect balance of sweet, spicy, and savory that makes it an ideal centerpiece for mid-day entertaining. Inspired by Florida farmer’s market finds, the red quinoa and black beans in this recipe add an interesting twists that will keep all of your guests satisfied.

Poblano Stuffed Peppers with Red Quinoa, Black Beans, and Eggs

Serves two






  • 2 poblano peppers, halved and seeded
  • 1 teaspoon of extra virgin olive oil
  • 1 cup of red quinoa, cooked
  • 1 cup black beans, cooked
  • 1 cup of cilantro, finely chopped
  • 4 farm fresh eggs, 2 scrambled, (for filling), 2 for fried eggs
  • 1 cup of cotija or queso fresco cheese, crumbled
  • 1 scallion, thinly sliced
  • 2 strips of bacon, cooked
  • kosher salt and freshly ground pepper to taste



Preheat oven to 350. In a medium bowl, combine quinoa, beans, scrambled eggs, cilantro, one tablespoon of olive oil, and 3/4 cup of cheese. Season with salt and pepper.

Fill poblano halves equally with the quinoa and bean mixture. Top with the remaining cheese and let bake for about 15 minutes, until top becomes slightly golden.

Plate poblanos and fried eggs. Cut bacon strips into half -inch pieces and garnish with bacon and sliced scallions.




Satisfy your senses,
Amanda (follow me on Twitter!)

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