Cooking for Luv: Vegetarian + Vegan Recipes
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Quinoa Stuffed Poblano Peppers

11 Jul Quinoa Stuffed Poblano Peppers

A healthy mashup of a Hungarian Stuffed Pepper and a Chile Relleno, this quinoa stuffed pepper makes a delicious meatless main dish with tons of protein!

(Watch the quick how-to-video made for The Feed Feed here! )

INGREDIENTS

6 Poblano Peppers
4 Cups Cooked Quinoa (Overcooked so slightly mushy)
1 Cup Dried Cherries
1 Cup Chopped Roasted Salted Almonds
1 Cup Cojita Cheese (Optional)
1 Cup Chopped Fresh Mint
1 Tablespoon Kosher Sea Salt
3 Tablespoons Fresh Lemon Juice
1 Tablespoon Finely Minced Fresh Garlic

INSTRUCTIONS

PREP PEPPERS
Roast poblanos over open flame (or under the broiler) until skin is completely blackened
Place in a bowl and cover with plastic wrap for 10 minutes to steam the skins
Gently peel skins off with your fingers
Carefully slice a slit in the pepper along one of the indents and take out the seeds with your fingers
Rinse off skin and seeds under the faucet

STUFF AND COOK PEPPERS:
Preheat Oven to 425 degrees
Mix all remaining ingredients in a bowl, then pack tightly into each pepper
Place peppers in an oiled baking pan and cook for 15 minutes
Serve hot

 

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