If you’ve been reading the blog for a while you’ll recognize this Mexican Style Quinoa Stuffed Peppers recipe. Being a food blogger and always needing new material for the site, I rarely make the same thing twice. However, these sounded really good and easy to make for a vegetarian and non-vegetarian. Yep, I’ve crossed over…no more land animals for this girl. I was eating the occasional piece of bacon or barbecue plate here and there, but no more! After the farm tour a couple weeks back and seeing the sweet little face of a baby turkey who had just hatched from his shell, I threw in the towel. Only fish and eggs (maybe eggs) from now on!
The last time I made these peppers I made them vegan for the June Elimination Challenge. This time around the only thing I did different was add a little sharp white cheddar cheese to the tops and I made half of them with ground turkey for the meat eater at the table.
A little side note I’ll re-mention from the original recipe. Unless you love the feeling of your whole mouth and esophagus being on fire (which I admit, I strangely sometimes do) make sure you remove all the seeds once you’ve charred the peppers and removed the skin. Just a little word from the wise.;) Don’t let that scare you though, this is a very mild dish once you go seedless.
If you add meat to this that is not already cooked, cook it separately and then add it into the cooked quinoa before stuffing the peppers. Enjoy these Mexican Style Quinoa Stuffed Peppers!
Mexican Style Quinoa Stuffed PeppersSERVES 4 PrintDownload
- 4 poblano peppers, all about the same size
- 1 cup of quinoa
- 2 cups of vegetable broth, can use chicken or beef
- 1/2 cup chopped onion
- 1/2 cup corn kernels, 1 ear of corn or frozen
- 1/2 cup cooked black beans, rinsed and drained if from a can
- 1/2 tsp of cumin
- 1/2 tsp of chili powder
- 1 heaping tablespoon of tomato paste
- 1/4 tsp salt (maybe more depending on your taste)
- olive oil
- Avocado “Cream” to go on top :
- 1/2 avocado
- 2 Tbsp of cilantro
- 1 lime
- 1 scallion, chopped
- 1 small garlic clove, chopped
- 1/4 cup olive oil
- 1/3 cup of water
- Wash and dry peppers.
- Lightly rub with olive oil and arrange them on a baking sheet. Move the rack in your oven as high as it will go.
- Roast the peppers on about 450-500 for about 7 minutes. The skin will bubble up and should peel off easily when removed from the oven. Carefully peel them and set aside to cool.
- In a medium saucepan heat up about 2 teaspoons of olive over medium heat. Cook the onion for about 7-10 minutes until it’s translucent.
- Add the quinoa, broth, cumin, chili powder, tomato paste and bring it to a boil. Add in the corn and black beans at this point. Cover and simmer for about 15 minutes until the quinoa is fluffy.
- While the quinoa is cooking, prepare the avocado “cream.”
- Put half of the avocado in a blender and add the rest of the ingredients. Blend until smooth and creamy. It should have a drizzle consistency, like salad dressing. If it seems too thick, add a little bit of water at a time to thin out. Add a couple pinches of salt and adjust to your taste.
- Going back to the peppers, cut an opening from the base of the stem down so that you can remove the seeds and fill them when the quinoa is ready. Be very careful when removing the seeds. Try not to touch the seeds as they are HOT.
- Gently scrap them out and discard. If you like spicy flavors, leave a few in for a kick. When the quinoa is ready, spoon into the peppers.
- Return the stuffed peppers to a 350 oven if you need to reheat them. Drizzle avocado cream over the peppers and enjoy!