Ingredient:
2 poblano chiles
1 cup fresh corn
1 cup chopped red onion
1 tbsp olive oil
1 tbsp fresh lime juice
1 tbsp chopped fresh or 1 teaspoon dried oregano leaves
1 tsp ground cumin
1 tsp salt
1/4 tsp pepper
3 medium to large red bell peppers
1 can (14.5 oz) Muir Glen™ organic fire roasted tomatoes with green chilies, drained
2 cups cooked quinoa
4 oz smoked Gouda cheese, shredded (1 cup)
Method:
Set oven control to broil. Line cookie sheet with foil. Place poblano chiles on cookie sheet. Broil 8 minutes, turning once, until blackened. Place blackened chiles in bowl; cover tightly. Let stand 10 minutes.
Meanwhile, place corn and onion on same cookie sheet. Broil 10 minutes, stirring after 5 minutes.
Peel off charred skin from blackened chiles; coarsely chop chiles. Place in medium bowl. Add broiled corn and onion, oil, lime juice, oregano, cumin, salt and pepper. Add tomatoes and cooked quinoa; toss.
Heat oven to 350°F. Cut each bell pepper in half; remove seeds and membranes (leave stem on, if desired). Fill pepper halves with quinoa mixture; sprinkle evenly with cheese. Place on cookie sheet.
Bake 15 minutes or until peppers are tender and stuffing is hot.
2 poblano chiles
1 cup fresh corn
1 cup chopped red onion
1 tbsp olive oil
1 tbsp fresh lime juice
1 tbsp chopped fresh or 1 teaspoon dried oregano leaves
1 tsp ground cumin
1 tsp salt
1/4 tsp pepper
3 medium to large red bell peppers
1 can (14.5 oz) Muir Glen™ organic fire roasted tomatoes with green chilies, drained
2 cups cooked quinoa
4 oz smoked Gouda cheese, shredded (1 cup)
Method:
Set oven control to broil. Line cookie sheet with foil. Place poblano chiles on cookie sheet. Broil 8 minutes, turning once, until blackened. Place blackened chiles in bowl; cover tightly. Let stand 10 minutes.
Meanwhile, place corn and onion on same cookie sheet. Broil 10 minutes, stirring after 5 minutes.
Peel off charred skin from blackened chiles; coarsely chop chiles. Place in medium bowl. Add broiled corn and onion, oil, lime juice, oregano, cumin, salt and pepper. Add tomatoes and cooked quinoa; toss.
Heat oven to 350°F. Cut each bell pepper in half; remove seeds and membranes (leave stem on, if desired). Fill pepper halves with quinoa mixture; sprinkle evenly with cheese. Place on cookie sheet.
Bake 15 minutes or until peppers are tender and stuffing is hot.
