Quinoa Stuffed Poblano Peppers

Name: Quinoa Stuffed Poblano Peppers
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 2
Cuisine: Global
Ingredients: 1 large ripe avocado; 425 grams pinto beans, drained andrinsed; 794 grams whole peeled tomatoes; 1 teaspoon chili powder; 1 chipotle pepper (packed in adobo sauce); 237 milliliters cooked quinoa; 3 cloves garlic, peeled; 2 servings Green onions, sliced, for garnish, optional; 3 Tbsps chopped green onions, optional; 1 Juice of lime; 2 servings Kosher salt and freshly ground black pepper; 118 milliliters reduced-fat Greek yogurt; 2 Tbsps olive oil; 118 milliliters grated reduced-fat Pepper Jackcheese; 1 plum tomato, diced; 2 larges poblano peppers (4 if small); 1 smalls red bell pepper, diced; 1 smalls red onion, diced; 2 servings Diced tomatoes, for garnish, optional

Quinoa Stuffed Poblano Peppers is a gluten free and vegetarian side dish. One serving contains 840 calories, 32g of protein, and 35g of fat. This recipe serves 2. Head to the store and pick up chili powder, quinoa, plum tomato, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes.

Instructions

Preheat the oven to 400 degrees F.

Equipment you will use

Oven

Add the whole tomatoes, garlic and chipotle to a blender and puree until smooth.

Ingredients you will need

Whole Tomato

Chipotle Chiles

Garlic

Equipment you will use

Blender

Add to a saucepan and simmer over medium heat until slightly thickened, about 15 minutes.

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Sauce Pan

Heat the olive oil in a large skillet over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the onions and bell peppers and saute until softened, about 5 minutes.

Ingredients you will need

Bell Pepper

Onion

Add the plum tomatoes and cook until it breaks down, another 3 minutes. Stir in the beans, quinoa and chili powder. Turn off the heat and fold in the chopped green onions if using.

Ingredients you will need

Plum Tomato

Chili Powder

Green Onions

Quinoa

Beans

Split the poblano peppers in half and remove the seeds. Stuff the peppers with the quinoa mixture. Ladle about half of the tomato sauce into a 13- by 9-inch casserole dish.

Ingredients you will need

Poblano Pepper

Tomato Sauce

Peppers

Quinoa

Seeds

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Casserole Dish

Ladle

Place the peppers on top and ladle over the remaining sauce.

Ingredients you will need

Peppers

Sauce

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Ladle

Sprinkle the peppers with the cheese, cover the casserole dish with foil and bake for 30 minutes.

Ingredients you will need

Peppers

Cheese

Equipment you will use

Casserole Dish

Oven

Aluminum Foil

Remove the foil from the top and cook until the peppers are very soft, another 5 minutes. Top with Avocado Cream Sauce, diced tomatoes and sliced green onions if desired.

Ingredients you will need

Green Onions

Cream Sauce

Tomato

Avocado

Peppers

Equipment you will use

Aluminum Foil

Slice the avocado in half and remove the pit. Scoop the flesh into a food processor and add the yogurt, lime juice and a big pinch of salt and pepper. Blend until smooth.

Ingredients you will need

Salt And Pepper