Poblanos Stuffed with Quinoa and Beans

I’ve been swamped with work lately and the thought of eating out again or buying prepared food (which almost never satisfies, except for maybe a burrito) wasn’t looking so good. Instead, I went through my leftovers and came up with a pretty good dinner.

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After roasting a peeling some Poblano peppers (you could use regular bell peppers if you like or that’s what’s on hand), I stuffed them with a mixture of cooked quinoa, cooked ground buffalo and some leftover beans, in this case Red Nightfall.

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I used Lorna Sass’s method of cooking the quinoa, which is like cooking pasta, in plenty of boiling salted water.
Once stuffed, I crammed the opening with cheese and baked in a hot oven until the cheese melted.

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Really, this chile relleno thing can go on and on. The possibilities are endless.

3 Comments on Poblanos Stuffed with Quinoa and Beans

  1. Ooh, yes…it’s my favorite wing-it dinner. I usually ladle a little chile rojo sauce over the top. You could stuff the peppers with old socks and they’d still be good.

  2. Steve: I can’t wait to try this recipe. It sounds so delicious. I wanted to mention a good tip when cooking the quinoa like pasta–in lots of water. You know the quinoa is doen when there is no opaque white dot in the center. I’m glad you got a chance to try this technique; it’s pretty foolproof. Can’t wait to see your cookbook!

  3. Steve: I can’t wait to try this recipe. It sounds so delicious. I wanted to mention a good tip when cooking the quinoa like pasta–in lots of water. You know the quinoa is doen when there is no opaque white dot in the center. I’m glad you got a chance to try this technique; it’s pretty foolproof. Can’t wait to see your cookbook!

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