This recipe is definitely a keeper, so packed full of flavor and surprisingly easy to put together. I used fresh corn, poblano peppers, and multi-colored quinoa but you can always substitute canned corn, regular quinoa, and bell peppers if things are hard to find.
I always like to gather and prep all of the ingredients prior to beginning cooking
The stuffing in this recipe is all vegetarian, although you can add ground beef if you want to be a meaty dish.
Once cooked everything can be loaded into the cleaned, halved peppers and topped with cheese.
Quinoa-Stuffed Poblano Peppers
1 Ear of corn
1 Onion (or shallot), diced
1/2 cup Baby spinach, washed
2 Poblano peppers, halved and de-veined
1 Bunch of cilantro
2 tbsp Panko bread crumbs
1/2 cup Red and white quinoa
1 can (796ml) Diced tomatoes
4 tbsp Oaxaca cheese
1 tbsp Vegetable spice blend
Salt & pepper
This recipe is from Good Food
I love to make food and to eat. I've been baking since before I was a teenager and exploring more with cooking for the past decade. This section of the site is dedicated to my experiments in the kitchen.
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