Table Talk » Quinoa-Stuffed Poblano Peppers

I'm posting this recipe because my friend Jaime requested it. Every time I make these stuffed peppers, they are a big hit.

Poblano peppers are a relatively mild chile pepper that originated in the State of Puebla, Mexico. When poblano peppers are dried, they are called ancho chiles. Poblanos tend to be mild, but they can be hot. I like to roast them before stuffing. I usually roast and peel them when I use them in recipes, but when I peeled them to use in this recipe, they lost their structure and were hard to stuff. Roasting without peeling works well in this recipe. If you can't find poblano peppers, you can use bell peppers and then add more jalapeno to the stuffing mixture for a bit more heat.

Quinoa-Stuffed Poblano Chiles

Serves 4
adapted from Cooking Light

4 poblano chiles -- (5-inch)
1 cup vegetable broth
1/2 cup quinoa
olive oil spray
1 red bell pepper -- chopped
1/2 cup chopped onion
2 teaspoons jalapeño pepper -- optional
3 cloves garlic -- minced
1 cup canned black beans -- rinsed and drained
1/2 cup minced scallions
1/4 cup fresh cilantro
1 tablespoon lime juice
2 teaspoons cumin
2 teaspoons oregano -- Mexican oregano if you have it
2 cups tomato sauce
1 cup monterey jack cheese -- (4 ounces)

Preheat oven to 350°.

Cut chiles in half lengthwise; remove stems and seeds. Place cut side down on a baking sheet. Roast for 15-20 minutes, until softened. Set aside. Combine broth and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 15-18 minutes or until liquid is absorbed. Set aside.

Spray a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add bell peppers, onion, jalapeño pepper, and garlic; sauté 2 minutes. Remove from heat; stir in quinoa, black beans, green onions, cilantro, lime juice, cumin, oregano, and 2 tablespoons of the tomato sauce to the filling. Spoon the quinoa mixture into each chile half.

Pour remaining tomato sauce into a 13 x 9-inch baking dish; place stuffed chiles in dish. Cover and bake at 350° for 20 minutes. Sprinkle cheese over chiles; bake, uncovered, an additional 10 minutes or until cheese melts and chiles are thoroughly heated.

NOTES : I like to use smoked monterey jack cheese from Pineland Farms in Maine. You could also use pepper jack cheese.

If you omit the cheese, this recipe is vegan.

Posted January 26, 2010 11:12 AM in Recipes, Vegetarian

« Cook with What You Have Challenge - Days 7 & 8 Veggie Broth, Potato Soup, Black Rice Curried Meatloaf | Table Talk Main | Cook with What You Have Challenge - Days 9 & 10 Chicken Parmesan & Rioja Chicken »

Table Talk » Quinoa-Stuffed Poblano Peppers

More Information

Search Table Talk

My Favorite Blogs

I Recommend

Categories

Monthly Archives


	© 2003-2009 Patti Anastasia and Anastasia's Table, LLC. All Rights Reserved.
	Powered by Moveable Type.