Dinner! Yum! One of my favorite meals. And with Lent upon us, needed a meatless one tonight. A change from the standard fish tacos.
Pasilla peppers with black beans, corn, spinach, quinoa and manouri cheese nested in a chipolte yogurt sauce. The chipotles were a little spicy this time so cut back a bit. Normally I smother it in the sauce!
Into the oven it goes!
Quinoa Stuffed Pasilla peppers
- 4 large poblano peppers
- 2 teaspoons plus 1 tablespoon vegetable oil
- 1 cup quinoa
- 1 cup frozen corn kernels
- 1 can (15 ounces) black beans, drained and rinsed
- 1/2 cup crumbled fresh manouri cheese
- 2-3 handfuls baby spinach
- 1 tablespoon chopped chipotle chile in adobo (1 Chipolte)
- 1 garlic clove (use 2-3 next time)
- Coarse salt and ground pepper
- 2 T yogurt
- roasted bell peppers
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 some of skins. (GVM – make slit and remove seeds before cooking, it was a PAIN to remove after)
In a blender, combine chipotle, garlic, and 3/4 cup water; season with salt and pepper and blend until smooth. Add yogurt, garlic and spice sand pulse once to combine. Double or triple sauce…good to use with other things and I put extra on this dish
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.
Mix cooked quinoa, black beans corn spinach and cheese
Stuff peppers with equal parts
Pour sauce in a 9-by-13-inch baking dish. Stuff peppers with filling and arrange in dish; dot with 1/2 cup cheese and extra sauce
Bake until golden, 15 to 20 minutes. Cool in pan 10 minutes.