Eat, Drink & Be Merry: Spicy Quinoa Stuffed Poblano Peppers
July 17, 2013
1 cup water
½ cup dry white quinoa, rinsed
½ cup reduced sodium black beans, rinsed
½ cup frozen roasted corn
½ cup diced roasted red peppers
½ cup shredded jack cheese
¼ cup chopped fresh cilantro
1 jalapeno pepper, minced
pinch coarse sea salt
4 whole, raw poblano peppers
Bring the water to a boil. Add the quinoa, reduce heat to low, cover and cook for 10 minutes or until the water is gone. Remove from heat and let cool.
Preheat the oven to 375F.
In a mixing bowl, combine the black beans, corn, red peppers, cheese, cilantro, jalapeno, salt and cooked quinoa.
Take each poblano pepper and cut an elongated triangle along the length of the chile — with the base of the triangle near the stem of the pepper — to create an opening for your stuffing. Remove all of the seeds from the interior.
Stuff the quinoa mixture into each of the peppers.
Place the peppers on a baking sheet and bake for 30 minutes.
Let cool 5 minutes before serving.