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
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
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.