Stuffed Poblano Peppers

FotoFlexer_PhotoIt’s amazing how inefficient I am in a grocery store. I lose focus before I even enter the store.

Go to store for hummus and dish soap, leave with 4 poblano peppers, no hummus and no dish soap.  Try as I might, you can’t clean dishes with poblano peppers.

Go back to store for that dish soap, leave with a tomato, two cobs of corn, and a pack of gum.  Start chewing gum loudly out of frustration. Dishes remain the same.

Third time is the charm, right? Go to store for dish soap, leave the store with dish soap… and twenty dollars worth of non-dish-soap items. Success?

You could get all focused on the fact that I never bought the hummus, or you could wonder what I did with all those peppers? Or you could be happy that I finally bought the dish soap?

The peppers? I stuffed ’em of course. I loaded them up with quinoa, tomatoes, corn, black beans, spices, and cheese. I chewed the gum while I waited for them to cook. And when all was said and done, I washed the dishes using that dish soap.

My stomach was full, my taste buds were satisfied, the dishes were clean and all was right with the world.  And the hummus? I’ll get to it tomorrow.

Stuffed Poblano Peppers
Adapted from: Weight Watchers Powerfoods Cookbook via Skinny Jeans Dreams
Printable Recipe

5 poblano peppers, cut in half and seeded
2T olive oil
1 small onion, diced
4 cloves garlic, minced
1 roma tomato, seeded and diced
1C quinoa, rinsed
2C vegetable broth (or water)
2tsp cumin
3tsp chili powder
1/2tsp salt
pinch of red pepper flakes (optional)
1 (15oz) can black beans, drained and rinsed
1C fresh corn kernels (about 1 cob, or use frozen)
1/4C cilantro, chopped (+ more for garnish)
1/2C cheese (pepper jack, monterey or mexican blend)

Preheat oven to 400. Spray a 9×13 glass baking dish with no stick spray or a splash of olive oil. Place cut/seeded peppers skin side up in baking dish. Bake at 400 for 15 minutes, until peppers begin to soften. Remove from oven and allow to cool slightly.
While peppers are cooking, heat olive oil in a medium sized pot. Add diced onion and cook until translucent, about 3 minutes. Once onion is softened, add garlic and tomato. Cook until garlic is fragrance, about 30 seconds.
Add in uncooked quinoa. Stir. Add in vegetable broth, cumin, chili powder, salt, and red pepper flakes. Bring to a boil, then reduce to a simmer and cover. Cook for 10 minutes, or according to package directions.
Once quinoa is cooked through, remove from heat. Stir in black beans, corn, and cilantro. Taste and adjust seasonings if needed.
Fill partially cooked peppers with quinoa mixture. Place into baking dish. Cover with foil.  Bake at 400 covered for 15 minutes.
Uncover. Top with cheese. Cook for additional 10 minutes, until cheese is melted.
Garnish with cilantro or sour cream or whatever else your heart desires.

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