Stuffed Poblano Peppers
July 25, 2011 § 3 Comments
One of the most popular search terms that brings people to here is this Stuffed Anaheim Peppers recipe, so I thought I’d tweak the recipe a little to add another version.
Quinoa is not only a great base to work with for a lot of different dishes, it’s also a complete protein, so it’s a versatile alternative for vegetarians … and those who enjoy celebrating meatless Monday’s.
4-6 large Poblano peppers
1 cup cooked quinoa
½ cup salsa
½ cup frozen peas, cooked
¾ cup Colby Jack cheese
½ cup black beans
Heat oven to 350 degrees. Bring water to a full boil in a 4-quart sauce pan.
Meanwhile, cut each pepper lengthwise down one side from the stem to within ½-inch of the tip. Or, if you have larger peppers, you can cut a skinny triangle to give you a little more room to fit your stuffing in.
You can either remove the seeds and veins from the peppers now or after they are boiled. Place the peppers in the boiling water and cook for 5-6 minutes. Remove and rinse with cold water and remove seeds and veins if you didn’t remove them before boiling.
Line a cooking sheet with foil. Combine the quinoa, salsa, peas, ½ cup cheese and beans in a bowl. Fill each pepper with the rice mixture.
Place peppers on the prepared sheet. Cover with aluminum foil and bake for 15 minutes. Uncover and sprinkle with remaining ¼ cup cheese. Bake for 2-4 minutes or until cheese is melted.
Tip: The filling makes a great cold quinoa salad. If there is any leftover stuffing, save it for a snack!