Quinoa Stuffed Poblano Peppers

Most people stuff their poblano peppers with seasoned rice, some meats and loads of cheese. I decided to put a spin on those recipes by using quinoa instead of rice. Quinoa is considered to be a super grain as its protein content is very high (12%-18%). Unlike wheat or rice (which are low in lysine), quinoa has a balanced set of essential amino acids for humans, making it an unusually complete protein source. It cooks just as easy as cooking rice. I bought my quinoa at Whole Foods for a pricey but healthy $2.99/lb. 

Time: 60 minutes (mostly preparing peppers), Serves: 8, Calories/Serving: 97


Ingredients

• 8 poblano peppers
• 1/3 cup quinoa
• 1/2 cup chopped bell pepper
• 1/4 cup chopped onion
• 1/4 cup choppedcorn
• 1/3 cup black bean
• 3/2 tsp lemon juice
• 1/2 tsp cumin powder
• salt to taste
• 16 tsp Mexican cheese

Procedure

1. Set oven to broil. Lay peppers in a baking dish and bake all sides until browned. Remove from oven and allow to cool to touch
2. Remove skin from the peppers. Remove tops and de-seed the peppers.
3. Meanwhile, wash quinoa, add 1 cup of water and cook on medium until it comes to a boil. Reduce heat and cover until cooked. (tails appear on the quinoa)
4. In a separate pan,  sautee vegetables for just a few minutes. Add beans and turn off stove
5. Add cooked quinoa to the sautéed vegetables and beans. Add lemon juice, cumin powder and salt. Mix well and set aside
6. Create a slit in each poblano peppers and stuff with quinoa mixture. Top off each pepper with 2 tsp Mexican cheese and arrange in tray.
7. Bake for about 10 minutes at 350 F until the cheese melts

Serve hot. Enjoy as a meal or a side to enchiladas or tostadas