Sunday, July 07, 2013

Quinoa, Corn and Poblano Stuffed Peppers

Here's something for a great healthy summer dinner.  This recipe was inspired by a Cooking Light recipe for baked tomatoes.  I changed the filling around a bit and stuffed red bell peppers instead.  Feel free to make your own variations...

Quinoa, Corn and Poblano Stuffed Peppers
Makes four servings.

2 poblano chiles
1 tablespoon olive oil
1 cup chopped onion
2 cups fresh corn kernels (about 4 ears)
1 clove garlic, minced
1 tablespoon chopped fresh oregano (or 1/2 tablespoon dried oregano, Mexican preferably)
1 tablespoon fresh lime juice
3/4 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
4 red (or green) bell peppers
1 cup uncooked quinoa
1 1/2 cups cup chicken stock, vegetable stock or water
4 ounces colby-Jack cheese, shredded (about 1 cup packed)

Preheat broiler to high.

Cut the chiles in half lengthwise; discard seeds and membranes. Place chile halves, skin side up, on a foil-lined baking sheet; flatten with hand. Broil 8 minutes or until blackened. Place in a paper bag; close tightly. Let stand 10 minutes. 

Peel chiles. Coarsely chop chiles; place in a bowl.

In a saute pan, heat a tablespoon of olive oil over medium heat.  Add the onion and cook for 2-3 minutes.  Add the corn and saute until just slightly browned, about 4 minutes. Add the garlic and cook for an additional 30 seconds.  Remove from the pan and add to the bowl with the poblanos.  Stir in the oregano, lime juice, cumin, chili powder, salt and pepper.

Place quinoa in a fine sieve, and place sieve in a large bowl. Cover quinoa with water. Using your hands, rub the grains together for 30 seconds; rinse and drain. Repeat the procedure twice. Drain well. Combine quinoa and stock or water in a saucepan and bring to a boil. Cover, reduce heat, and simmer for 15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Add quinoa mixture to corn mixture; toss well.

Preheat oven to 350°.

Spoon about 3/4 cup corn mixture into each pepper. Divide cheese evenly among peppers. Place peppers in a baking dish and bake at 350° for 15 minutes. Remove from oven. Preheat broiler. Broil the peppers 1 1/2 minutes or until cheese melts. 

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