Think hearty and light are opposites? How about comforting and sophisticated? Cleveland Clinic’s Zucchini and Corn Stuffed Poblano Peppers might just be the perfect contradiction in terms. Not your average stuffed peppers, this dish features mild, nutrient-rich poblanos packed with some of the most delicious and nutritious members of the plant kingdom: beans, quinoa, shiitake mushrooms, corn and zucchini. That’s right: plant protein, whole grains and veggies…a true plant-based trifecta! Sprinkles of chili powder, cilantro and lime make this south-of-the-border-inspired dish come to life (and add pops of spice and tart flavor). An herby zing and a touch of creamy, tangy feta provide so much flavor that you won’t miss the gooey cheese that’s the hallmark of some stuffed pepper dishes. Cook the quinoa the day before and your supper will practically make itself!
"It is important to get the zucchini crisp when you cook it the trick is to move it very little when it first goes into the pan and to work in small batches." Mario Batali