STUFFED POBLANO PEPPERS IN A CHIPOTLE SAUCE
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
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.
POBLANOS STUFFED WITH CHIPOTLE TURKEY CHILI
As an emergency room doctor, I stay pretty busy. But when I'm home, I enjoy cooking dishes that are healthy yet full of flavor. Using two varieties of peppers in this dish really punches up the taste. -Sonali Ruder, New York, New York
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes., Meanwhile, in a large nonstick skillet over medium heat, cook the turkey, onion and garlic in oil until meat is no longer pink, breaking it into crumbles; drain. Add the tomatoes, corn, chipotle pepper, adobo sauce, salt, cumin, chili powder and pepper; heat through. Remove from the heat; stir in 2 tablespoons cilantro. Set aside., Preheat oven to 375°. Peel off and discard charred skins from poblanos. Cut a lengthwise slit down each pepper, leaving the stem intact; remove membranes and seeds. Fill each pepper with 1/2 cup turkey mixture., Place peppers in a greased 13x9-in. baking dish. Sprinkle with cheese. Bake, uncovered, until cheese is melted, 10-15 minutes. Sprinkle with remaining cilantro. Serve with sour cream.
Nutrition Facts : Calories 539 calories, Fat 28g fat (11g saturated fat), Cholesterol 147mg cholesterol, Sodium 1180mg sodium, Carbohydrate 33g carbohydrate (15g sugars, Fiber 7g fiber), Protein 38g protein.
STUFFED POBLANOS IN CHIPOTLE SAUCE
Stuffed with quinoa, black beans, mushrooms, and corn, these peppers make a satisfying vegetarian main course. Poblanos are among the mildest chiles, although they still offer a nice zing. Chipotle chiles are smoked, roasted jalapeños, usually sold in cans with a spicy adobo sauce.
Yield serves 4
Number Of Ingredients 11
Steps:
- Preheat oven to 475°F. On a parchment-lined baking sheet, rub poblanos with 2 teaspoons oil. Roast until slightly blackened and softened, 15 to 20 minutes, turning once. Remove from oven. When cool enough to handle, remove skins with paper towels. Use a paring knife to make a small slit in each chile, then carefully remove seeds (and discard), keeping stem end intact.
- In a blender, combine chipotle, garlic, 1 teaspoon salt, and 3/4 cup water; season with pepper. Blend until smooth. Add cilantro, and pulse once to combine.
- In a small saucepan, bring 2/3 cup water to a boil. Add quinoa; return to a boil. Stir once, cover, and reduce heat to a simmer. Cook until quinoa is tender but still chewy and has absorbed all liquid, about 15 minutes. Fluff with a fork.
- Meanwhile, in a large skillet, heat the remaining 1 tablespoon oil over medium-high. Add mushrooms and 1/2 teaspoon salt; season with pepper. Cook, stirring occasionally, until mushrooms are tender, about 5 minutes. Add corn and beans, and cook, stirring, until heated through, about 2 minutes. Stir in 1/2 cup cheese and the quinoa.
- Spread chipotle mixture evenly in a 9-by-13-inch baking dish. Stuff peppers with filling, dividing evenly, and arrange in dish; dot with remaining 1/2 cup cheese. Bake until golden, 15 to 20 minutes. Remove from oven, and let cool in pan 10 minutes before serving.
- (Per Serving)
- Calories: 324
- Saturated Fat: 3.2g
- Unsaturated Fat: 4.7g
- Cholesterol: 12.6mg
- Carbohydrates: 49.5g
- Protein: 14.4g
- Sodium: 910mg
- Fiber: 9.4g
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