Quinoa-Stuffed Poblano Chiles
Recipe from Vegetarian Times

A plate of roasted poblano chiles, drizzled with crema and dotted with ruby red pomegranate seeds, causes one of Tita's dinner guests to beg for the recipe. The secret is to make it with lots of love, she replies with a smile. Our version is stuffed with goodies--red bell pepper, dried apricots and fresh Mexican cheese. The quinoa adds a delightful nutty flavor and is packed with protein. Fresh farmer cheese is an acceptable substitute for Mexican queso fresco. Pomegranate seeds are for a color accent only.


Quinoa-Stuffed Poblano Chiles

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Servings: Serves 6
Related Categories: Dinner, Low Calorie, Low Sodium, Stuffed Peppers, Vegetarian
 
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Ingredients
  • 6 
    large or 12 medium-sized poblano chiles
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  • 3  tablespoons
    vegetable oil
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  • 1/2  cup
    finely diced red onion
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  • 2 
    large cloves garlic, minced
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  • 1/2  cup
    diced red bell pepper
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  • 1/2  teaspoon
    dried oregano
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  •  
    Salt and freshly ground black pepper to taste
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  • 1  cup
    dried quinoa, cooked according to package directions
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  • 10 
    dried apricots, diced
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  • 1/4  cup
    coarsely chopped cilantro
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  • 4  ounces
    queso fresco or queso blanco, diced
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  • 1/4  cup
    fresh lime juice
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  • 1  cup
    mild Mexican green or tomatillo salsa
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  • 6  tablespoons
    Mexican crema, creme fraiche or sour cream
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  • 1/2  cup
    pomegranate seeds
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Directions
1.
Preheat broiler. Cover baking sheet with foil.
2.
Put poblano chiles on baking sheet, and place 3 inches from heating element. Broil until charred on all sides. Remove from oven, wrap with foil and let steam 10 minutes. Peel, and slit lengthwise, leaving stems intact. Remove seeds.
3.
Reduce oven temperature to 350 degrees F.
4.
Heat vegetable oil in skillet over medium heat. Add onion, and saute 3 minutes. Add garlic, and saute until fragrant, about 2 minutes. Stir in bell pepper, oregano, salt and pepper, and saute 3 minutes. Remove from heat. Gently stir in cooked quinoa, apricots, cilantro, queso fresco and lime juice. Toss gently to distribute ingredients.
5.
Pour green salsa into bottom of 2-quart baking dish. Stuff each chile with quinoa mixture, gently pressing it into chile with palm of hand. Place chiles on salsa. Bake 30 minutes, or until heated through.
6.
To serve, carefully transfer peppers to serving plates. Top with spoonfuls of salsa from the baking dish, and drizzle with crema. Sprinkle with pomegranate seeds.

Nutrition information
Calories 340, Total Fat 15 g, Saturated Fat 3 g, Cholesterol 10 mg, Sodium 290 mg, Carbohydrate 45 g, Fiber 7 g, Protein 10 g, Sugars 9 g Percent Daily Values are based on a 2,000 calorie diet
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