Roasted Poblano Peppers With Quinoa Stuffing And Ancho Chile Sauce Recipes

STUFFED POBLANO PEPPERS IN A CHIPOTLE SAUCE

Stuffed Poblano Peppers in a Chipotle Sauce image

As far as chiles go, poblano peppers rank among the more mild varieties, though they still offer a nice zing. Here, they are stuffed with a hearty mixture of quinoa, mushrooms, corn, and goat cheese. To counter the spice, serve with a mixed-greens salad.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains Quinoa Recipes

Number Of Ingredients 11

Ingredients

4 large poblano peppers
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 soy beans, drained and rinsed
1 cup crumbled fresh goat cheese (4 ounces)

Steps:

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.

ROASTED POBLANO PEPPERS WITH QUINOA STUFFING AND ANCHO-CHILE SAUCE

Roasted Poblano Peppers with Quinoa Stuffing and Ancho-Chile Sauce image

The toasty combo of quinoa, walnuts, oregano and goat cheese, with a sauce made from dried ancho chiles, fills mid-size poblano peppers.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains Quinoa Recipes

Number Of Ingredients 13

Ingredients

8 medium poblano peppers
4 cups homemade or low-sodium chicken stock, skimmed of fat
2 cups quinoa
2 tablespoons olive oil
3 carrots, trimmed and cut into 1/8-inch dice
1 medium red onion, peeled and cut into 1/8-inch dice
1 cup chopped walnuts, lightly toasted, plus extra for garnish
2 tablespoons fresh oregano leaves, minced, plus extra for garnish
6 ounces soft goat cheese, crumbled
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Ancho-Chile Sauce
Olive-oil cooking spray

Steps:

Roast poblanos over gas flame or under broiler, until blackened, turning as needed. Transfer to a bowl, cover tightly with plastic, and let steam until cool enough to handle, 10 to 15 minutes. Peel peppers. With stems intact, slit each pepper lengthwise on one side only. Open slightly; remove all seeds, keeping pepper as intact as possible. Reserve peppers.
Bring stock to a boil in medium saucepan, add quinoa, stir well, and reduce heat to a simmer. Cover and cook until stock has absorbed, 12 to 16 minutes. Set aside to cool.
Heat oil in medium skillet over medium-low heat. Add carrots and onions; cook, stirring, until onions are translucent, 8 to 10 minutes. Transfer carrot mixture to quinoa. Stir in walnuts, oregano, cheese, salt, and pepper.
Heat oven to 400 degrees. Lightly spray a large ovenproof casserole with cooking spray. Fill each pepper with quinoa mixture; arrange in casserole. Heat peppers in oven until warm, and tops are slightly crusty, 20 to 30 minutes.
Warm ancho-chile sauce in small pan over medium heat. To serve, arrange a pepper on each plate, surround with sauce, and sprinkle with walnuts and oregano. Serve warm.

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