It’s obvious that I’ve become slightly obsessed with quinoa, isn’t it? I actually have a new recipe that I want to try using farro, but I haven’t yet been able to find it. Let me know if you know where I can get some! This recipe is my version of one that I found online in an effort to make the most of the veggies I had on hand. We had made a large pot of tomato sauce from all the tomatoes we’ve gotten lately (we make a big pot and freeze it in 2 cup portions), and I had poblanos, onions, and bell peppers. This didn’t turn out to be the most beautiful dish ever created, but it more than made up for it by being DELICIOUS!
Quinoa Stuffed Poblanos
- 2 cups tomato sauce (I’ll post one of our recipes soon)
- 2 large poblano peppers
- 1 cup cooked quinoa (I cooked mine in vegetable broth for additional flavor)
- 1 large green onion, or 3 small ones
- 1 small bell pepper (preferably red or yellow)
- 3 plum tomatoes
- 1 ounce queso fresco
- olive oil
Preheat oven to 400 degrees.
Dice the bulb(s) of the green onion. Chop and reserve the green parts. Remove the seeds from the bell pepper and dice. In a medium pan, saute the pepper and onion in olive oil over a medium low heat for about 5 minutes or until soft. Quarter the plum tomatoes and add them and a pinch of salt to the mixture, cooking until the tomatoes break down – about 2 more minutes. Add the quinoa (and any other cooked veg that you like) to the mixture. Stir to combine and turn off the heat.
Split the poblanos and remove the seeds. In a 9×9 pan, layer about half a cup of the tomato sauce across the bottom. Nestle the poblano halves in the sauce. Ladle the quinoa mixture into the poblano halves. Ladle enough tomato sauce to lightly cover the poblanos over the top. Dress with the green onions and crumble the queso fresco over everything.
Cover the pan with foil and bake for 30 minutes. Remove the foil and bake for another 5 minutes. Remove from the oven, allow to cool slightly, and serve! (Should make enough for 2 meals or 4 sides.)