Adventures of an unfussy foodie.

May 02, 2012

Quinoa Stuffed Poblanos


Not long ago, I suggested that everyone check out Moosewood New Classics -- a completely fabulous vegetarian cookbook that will appeal to even the most carnivorous.

One of the recipes I bookmarked early on was Quinoa Stuffed Pepper, which called for regular bell peppers as the shell for delicious quinoa and veggie stuffing. It's wonderful as is, but I just knew it would be even better if I swapped out the bell pepper for the mild-yet-slightly-spicier poblano.



I was right, though I say it myself.

These are simply delightful. The peppers retain just enough texture, yet they're tender. The quinoa and veggies make a satisfying, savory filling. They fill you right up! If you want to bump up the heat a little more, you could use Anaheim peppers in place of the Poblanos.

Cinco de Mayo is right around the corner, so give this a try!



Quinoa Stuffed Poblanos
adapted from Moosewood Restaurant New Classics
PRINTABLE RECIPE

Ingredients:
3 large poblano peppers
olive or canola oil
1 c. chopped onion
1 c. finely diced or coarsely grated carrot
1 c. finely diced or coarsely grated zucchini
1 c. corn kernels (fresh or frozen corn that has been thawed)
2 c. cooked quinoa
1 1/2 tsp. cumin
pinch red pepper flakes
2 c. cheddar jack cheese, divided
salt and pepper to taste

Directions:
Preheat oven to 350º. Cut poblanos in half lengthwise, leaving stems on. Remove seeds, and rub lightly with oil inside and out. Place cut-side-down on a lightly oiled baking sheet. Bake for 15 minutes or so, until peppers are fairly pliable, but still firm.

While the peppers cook, saute onion, carrot, and zucchini in a little bit of oil over medium to medium-high heat until tender. Add in corn, quinoa, and spices, and heat through. Remove from heat and stir in about 1 c. of cheddar jack.

When the peppers are cool enough to touch, mound about 1/2 c. quinoa mixture into each, and return to pan. Sprinkle the remaining cheese over top, and bake another 10 -15 minutes, until cheese is melted, brown and bubbly.





6 comments:

  1. This looks delicious and I don't even like peppers. I might make this tonight :]

    ReplyDelete
    Replies
    1. Thanks, Nadja! I totally think you should give them a try. Poblanos are a different flavor from bell peppers, but super mild. If you do, let me know how they turned out!

      Delete
  2. I will let you know! I actually made your crispy polenta last night instead of this recipe, it turned out really good :] I love polenta! Growing up Sundays were either Polenta day or pasta day!
    I'm going to the grocery store to make this poblanos recipe this weekend though :]
    I've never heard of poblanos so I hope it isn't hard to find!
    I will keep you posted :D

    ReplyDelete
  3. Just made this and it turned out really good! I just omitted the red pepper flakes since I don't like them but thanks for the recipe! Josh and I have been mostly on vegetarian diet for 2 years so I really needed more ideas :]

    ReplyDelete
    Replies
    1. I'm so glad they worked out for you! Eating less meat can be challenging, but I don't miss it nearly as much as I thought I might.

      Delete
  4. good for you! I never knew how to cook meat so to me it wasn't too challenging hehe we don't ever eat meat at home, when we eat it's at other people's homes or at restaurants but we try to stick with a vegetarian menu in restaurants too if possible. My stomach hurts when I eat meat, I haven't had this problem anymore.
    I recently found a kale recipe that is simply divine, here is the link if you like kale and lentils!
    http://blog.fatfreevegan.com/2006/05/kale-and-toor-dal.html

    ReplyDelete

Will work for food... I mean comments

Related Posts Plugin for WordPress, Blogger...
Blogging tips