Stuffed Poblano Peppers
Stuffed peppers are a favorite in many cultures. These stuffed poblanos are a modern, healthy take on the Tex-Mex version.
Makes
Serving size
Ingredients
5 medium (46g each) Poblano peppers
2 cups water
1 cup quinoa
3 tablespoons olive oil
1 small (70g) onion, diced
2 ribs celery, diced
2 small (50g each) carrots, diced
2 cloves of garlic, minced
½ cup roasted red peppers (from a jar), diced
1 tablespoon canned chipotle in adobo sauce, minced
1 cup canned low sodium peas, drained
⅓ cup pecans, chopped
Instructions
- Preheat the oven to 375°F.
- Cut a slit into each pepper lengthwise, without removing the stem. Scoop out the seeds and set them aside.
- Heat water in a medium saucepan. Add the quinoa. Bring to a boil and simmer until cooked and water absorbed. Set aside.
- Meanwhile, heat a medium skillet and add in the olive oil.
- Sauté the onion, celery and carrots until softened, about 8 minutes. Add the garlic and sauté for a minute.
- Add the cooked quinoa and mix well. Add the roasted red peppers, chipotle, peas, and pecans.
- Arrange the stuffed peppers in a shallow baking dish. Bake for approximately 30 minutes or until the peppers are softened and the filling well heated.
- Serve with a side salad or meat. Enjoy!
Cooking Tip
These stuffed peppers are delicious even when they are reheated the next day. It is best to reheat by steaming to prevent them from drying out.
Look for sugar-free canned chipotle in adobo sauce or a can with the certified vegan logo to make this recipe vegan.
Recipe contributed by FamilyCook Productions
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