These vegetarian quinoa stuffed poblano peppers are filled with pantry staples. I used quinoa, lentils, corn, and jarred salsa to make this meal easy!
Author: Alison's Allspice
Recipe type: Main
Cuisine: Mexican
Serves: 4 servings
Ingredients
½ cup quinoa
½ cup brown lentils
1 medium onion, diced
1 large or 3 small carrots, diced
Splash olive oil
1¼ cups red salsa, divided
½ cup corn kernels
2 garlic cloves, minced
½ tsp each: black pepper, salt, and cumin
4 oz shredded cheddar cheese, divided
8 medium poblano peppers
Instructions
Separately, cook quinoa and lentils according to their package directions. Drain well. (I like to use a rice cooker for the quinoa.)
Meanwhile, combine onion, carrots, and a splash of olive oil in a large skillet. Saute for 10 minutes, or until carrots are tender.
Preheat oven to 350 F.
Combine quinoa, lentils, onion, and carrots with ¾ cup red salsa, corn, garlic, black pepper, salt, cumin, and 3 oz cheese.
Cut a slit down the center of each pepper and remove the seeds. Stuff each pepper with enough quinoa mixture so that the seam opens up a little.
Spread remaining salsa into the bottom of a 9x13 inch glass backing pan. Place all the stuffed peppers into the pan on top of the salsa and cover with foil.
Bake in the preheated oven for 35 minutes. Remove the foil. Top with the remaining 1 oz cheese and bake another 15 minutes.
Let cool at least 5 minutes before serving.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/vegetarian-quinoa-stuffed-poblano-peppers/