Stuffed Poblano Peppers with Quinoa & Chipotle

A cousin of mine and I got chatty chatty over the weekend as we smashed down freshly fallen snow under our snowshoes. Quinoa came into topic, among many other things, and she was stunned when I responded with my mediocre-at-best liking for it. It seemed to appall her that I wasn't more ga-ga over quinoa (keen-wa, ahem)....

... and it's been bugging me all week since this conversation: why don't I like quinoa more? What's my problem? It's packed with nutrients, fiber, protein, blah blah blah, it's easy to make, versatile, and trendy (everyone's-doing-it mentality).

So, this week, I've been courting it like Romeo to Juliet; taking it out of the cupboard frequently, experimenting with it in all sorts of various means and the results? I am really liking it a lot. A lot more than I did a week ago, that's for sure. Cousin E.M. I hope you are proud of me!:)

Initially, the flavor was the main issue for me- it was too "earthy" tasting- or something weird that just wasn't striking cords with my palate. But once some other ingredients are added in to spice it up, it's totally right up there with oatmeal in my book.

Anyway, this is a great recipe- full of heat and zing- I should warn you. It's kind of like the dainty 1950's wife's version of stuffed green peppers with rice and ground beef gone ultra contemporary with poblanos, chipotle, and quinoa. It will make even the seemingly devout meat- and- potatoes- guy into a soggy, grateful mess that someone made it for him.

Really.

And you can feel good about the fact that it's a filling dish without having to use meat or poultry, and two, that it's pretty inexpensive- black beans, corn, and quinoa (or rice), really should be in your pantry anyways.

Stuffed Poblanos with Quinoa and Chipotle

{Whole Living}

4 large poblano peppers (pasilla work too!- I think they are one in the same chilli?)

2 teaspoons plus 1 tablespoon vegetable oil

1 tablespoon chopped chipotle chile in adobo

1 garlic clove

Coarse salt and ground pepper

1/2 cup fresh cilantro leaves, roughly chopped, plus more for garnish

1/3 cup quinoa

8 ounces small mushrooms, such as white button or cremini, trimmed and quartered*****

1 cup frozen corn kernels

1 can (15 ounces) black beans, drained and rinsed

1 cup crumbled fresh goat cheese (Kate note; we used feta- and it was fine!)

Preheat oven to 475 degrees. On a parchment-lined baking sheet, rub peppers with 2 teaspoons oil. Roast until slightly blackened and softened, 15 to 20 minutes, turning once. When cool enough to handle, remove skins. Make a small slit in each pepper and carefully remove seeds, keeping stem end intact.

In a blender, combine chipotle, garlic, and 3/4 cup water; season with salt and pepper and blend until smooth. Add cilantro and pulse once to combine.

In a small saucepan, bring 2/3 cup water to a boil. Add quinoa, cover, and reduce heat to medium-low. Cook until tender, about 10 minutes. Remove from heat and let stand 5 minutes; fluff with a fork.

Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add mushrooms; season with salt and pepper. Cook until mushrooms are tender, about 5 minutes; add corn and beans and cook until heated, about 2 minutes. Stir in 1/2 cup cheese and quinoa.

Pour sauce in a 9-by-13-inch baking dish. Stuff peppers with filling and arrange in dish; dot with 1/2 cup cheese. Bake until golden, 15 to 20 minutes. Cool in pan 10 minutes.

Kate note: we served these with sour cream and fresh cilantro as well as lime juice on top. It sealed the deal.

****instead of mushrooms, we used one large, white onion in its place and it was fabulous.