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"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

STUFFED POBLANO PEPPERS WITH QUINOA Recipe

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This recipe for STUFFED POBLANO PEPPERS WITH QUINOA is from Campbell & Indrelunas Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 or more fresh poblano peppers
1/2 lb ground chorizo
1/2 lb shredded monterey jack cheese
1-2 c. cooked quinoa , Preferably black or red - cooked in chicken broth
The mix ratio is 1/3:1/3;1/3 by volume so weights and amounts can vary
Directions:
Directions:
Cut off the tops and remove the seeds from the peppers.Mix the uncooked chorizo, shredded cheese and cooked quinoa together in equal volumes. Stuff the peppers with the mixture. Place the stuffed peppers in a 13 x 9 baking pan. Sprinkle some more shredded cheese over the peppers and pour some red enchilada sauce over the top. Bake in the oven at 350 for 15-20 minutes.Uncooked stuffed peppers freeze well and can be cooked by the same method.
Number Of Servings:
Number Of Servings:
3-6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
A wonderful recipe from one of our adventures to Santa Fe in the airplane.

 

 

 

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