I was a vegetarian for ten years. The thought of any kind of meat totally grossed me out.
Then one night, after way too much deliberation, I went back to the other side with a big plate of chicken nachos.
And now it's a rare night around here without it.
But I still love a good vegetarian meal... and this is one of them.
I came up with this recipe after I'd seen one similar in Cooking Light, but it involved
tomato sauce, pumpkin seeds and soy sauce and that sounded too weird, even for me.
My husband loved this dinner, and that's saying a lot coming from he who loves steak.
You need 2 cups of cooked quinoa. I love red more than regular, but either works.
And I make it in my rice cooker. Easy peasy!
Saute 1/2 an onion, one bell pepper and a clove or two of garlic in some olive oil.
When those are tender (takes about 5 minutes), add in two green onions for another minute.
Throw everything on top of your quinoa, along with 1/2 cup sharp cheddar and 1 cup salsa.
Slice, clean and seed four poblanos.
Every cooking show I've seen involving poblanos tells you they are mild.
Either they are lying or I got a hot batch. (And I looooove spicy.)
So what I am saying is, leave some seeds if you like it spicy, but please oh please don't touch them before they're cooked, or you might end up with a Lightning McQueen ice pack on your hands throughout dinner.
Stuff each pepper with about 1/3 cup of the quinoa mixture and bake at 350 for 20 minutes.
Pull them out, top each with another tablespoon of cheese and bake for another 5-10 minutes.
Serve hot and enjoy!
And for those of you who care, one serving (2 halves), only has about 300 calories.
AND this whole thing only took about 15 minutes to prep, so it's quick, easy and impressive.
Quick and Healthy Quinoa Stuffed Poblanos
4 poblano peppers
2 cups cooked quinoa
1/2 yellow onion, diced
1 bell pepper, diced
1-2 cloves garlic, minced
1 tablespoon olive oil
2 green onions, sliced
1 cup sharp cheddar, shredded (I used 2%)
1 cup salsa
salt, if needed
Saute yellow onion, pepper and garlic in olive oil for five minutes, or until tender.
Add in green onion and cook for another minute or two.
Add sauteed vegetables to quinoa, along with salsa and 1/2 cup of the cheese.
Clean and seed poblanos (with care) and arrange on a cookie sheet.
Stuff each pepper with 1/3 cup of quinoa mixture. (You'll have extra, and it's delicious on its own!)
Bake at 350 for 20 minutes, then top with 1 tablespoon of cheese per pepper
and bake for another 10 minutes.