Quinoa and 3 Cheese Stuffed Bell or Poblano Peppers |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This can be done with any kind of pepper. I have used green bells and pablanos, both came out very good. Vegetable stock or wine can substitute the beef stock. Ingredients:
4 bell peppers or 4 poblano chiles |
1 cup cooked quinoa |
1 small onion, chopped |
1 tablespoon vegetable oil |
1 (4 1/2 ounce) can green chilies |
1/2 cup quick-cooking oats |
1/4 cup beef stock |
3 ounces cream cheese |
1/2 cup mozzarella cheese, grated |
1/2 cup monterey jack pepper cheese, grated |
1 teaspoon chili powder |
salt |
pepper |
Directions:
1. Cook the onions in the vegetable oil over medium heat until caramelized. Add the stock and green chilis. Cook for about 5 minutes or until the onions are very soft.
2. In a bowl mix together the cheeses. Add the onion mixture and let sit for about 5 minutes to let the cheeses soften.
3. Stir in the quinoa,oats, chili powder, and salt and pepper to taste. Mix well.
4. Cut the tops off the peppers, and remove the seeds. Stuff the peppers with the mixture, mounding it slightly over the top of the pepper.
5. Place in a baking dish that is deep enough to hold the peppers. Pablanos will have to lay on their side.
6. Bake at 350 for 30 minutes.
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