Roasted Poblanos Stuffed with Corn and Quinoa
Ingredients
-
¼
cup
uncooked quinoa
-
5
pieces
poblano peppers
-
1 to 2
tablespoons
olive oil
-
1
piece
onion, finely diced
-
2
ears
corn, kernels stripped from cob
-
1
piece
hot chili, seeded and finely diced
-
3
pieces
scallions, thinly sliced
-
4
oz
Monterey Jack cheese or Gruyère, cut into small cubes
-
½
teaspoon
paprika
-
½
teaspoon
kosher salt
-
½
cup
chopped fresh cilantro, optional
-
to taste
additional salt
-
as needed
lime wedges, for serving
Instructions
- Preheat the oven to 400°F.
- Boil quinoa in a large pot of water for 9 to 12 minutes, then drain and set aside.
- Char the poblano peppers in a dry skillet over high heat until blackened, then set aside to cool.
- Halve the peppers, remove seeds, and discard.
- In the same skillet, add olive oil and sauté the onion for five minutes until soft.
- Add corn, hot chili, and scallions to the skillet and stir to combine.
- Add the cooked quinoa, cheese, paprika, and salt to the mixture, and adjust seasoning to taste.
- Spoon the filling into the prepared peppers.
- Bake the stuffed peppers for 20 to 25 minutes until the cheese is bubbling.
- Serve hot, garnished with cilantro and lime.
Nutrition Facts (estimated)
Servings
2
Calories
300
Total fat
15g
Total carbohydrates
30g
Total protein
12g
Sodium
300mg
Cholesterol
20mg
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