Roasted Poblano Peppers With Quinoa Stuffing And Ancho Chile Sauce Recipes
QUINOA STUFFED POBLANOS
This Recipe #243689 gives four different ways to roast your poblanos.The chili's range in heat so taste a little piece if not to hot go ahead and add some pepper flakes if desired to the filling. Serve as an appetizer, side or a main vegetarian meal.
Provided by Rita1652
Categories Grains
Time 50m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees. Grease bottom of a casserole dish.
- In a large pan heat oil.
- Saute celery,shallots, mushrooms, garlic for 5 minutes. Add tomatoes and dried spices cook 3 minutes. Add remaining ingredients except for the shredded cheese and chili`s. Taste and season with salt and pepper to your likings.
- Fill chili`s distributing the filling among the halves and place cut side up in the prepared casserole.
- Sprinkle with cheese.
- Bake 15-20 minutes.
VEGETARIAN AND BLACK BEAN QUINOA STUFFED POBLANOS RECIPE BY TASTY
Kick your weeknight dinner up a notch with these flavor-packed stuffed poblano peppers. Full of protein-packed quinoa and black beans, these peppers are way more than a side dish. Try using dairy-free cheese to make them vegan!
Provided by Rachel Gaewski
Categories Dinner
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 425°F (220°C). Line a baking sheet with a reusable baking mat or parchment paper.
- Arrange poblanos on the prepared baking sheet and roast for 20 minutes, turning occasionally, until the skins begin to turn brown and pull away from the flesh.
- Meanwhile, make the filling: Heat the olive oil in a large pan over medium heat. Add the red onion, season with salt, and sauté for 3 minutes, until beginning to soften. Add the garlic and sauté for 1 minute, until fragrant. Add the cumin, coriander, and cayenne and stir to coat the vegetables with the spices.
- Add the quinoa, beans, corn, tomato sauce, and lime juice and season with salt. Stir to combine, then cook until heated through, about 5 minutes. Remove the pan from the heat and stir in the chopped cilantro.
- Transfer the roasted poblanos to a bowl and cover with a plate or plastic wrap. Steam for 15 minutes.
- Reduce the oven temperature to 375°F (190°C).
- Peel the skins off the poblanos. Leaving the stem intact, cut a slit lengthwise down each pepper to form a pouch. With a small spoon, carefully remove the seeds. The poblano flesh will be delicate-it's fine if it tears a bit.
- Lay the peeled poblanos side by side in a greased 9-x13-inch (22 cm x 33 cm) baking dish. Stuff each pepper with about ½ cup of the filling. Top each pepper with 2 tablespoons of Monterey Jack cheese.
- Bake the stuffed peppers for 15-20 minutes, until the filling is completely warmed through and the cheese is melted and beginning to brown.
- Serve the peppers garnished with cilantro leaves and serve with avocado slices and lime wedges.
- Enjoy!
Nutrition Facts : Calories 366 calories, Carbohydrate 48 grams, Fat 12 grams, Fiber 7 grams, Protein 16 grams, Sugar 3 grams
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- In a medium saucepan, combine the soaked and drained quinoa, water, and salt. Bring to a boil, then immediately decrease the heat to very low, cover, and let steam until all the water is absorbed, 10-15 minutes. Let stand 5 minutes, then fluff with a fork. The quinoa should be cooked through but still a little bit firm. If it is too crunchy, sprinkle in a few more tablespoons of water and continue cooking.
- Preheat the broiler. Place the whole peppers on a baking sheet and broil on each side until the skin is blackened and blistered in places, a few minutes per side. Ideally, the pepper is softened, but firm enough to hold its shape. The roasting process will take about 10 minutes in total.
- Heat the oil in a wide skillet over a medium flame until it shimmers. Add the onions and salt and cook, stirring frequently, until the onion is tender and beginning to color. Add the squash and water, cover, and simmer until the squash is tender but still holding its shape, about 10 minutes.
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