Cannot get enough Mexican inspired cuisine into my diet…. I am obsessed with the tastiness this culture brings!
- Poblano Peppers
- Green Bell Peppers
- Veg Broth
- Cayenne Pepper
- Chili Powder
- Corn Chips
- Tapatio Hot Sauce
I started by sautéing some onion and garlic and then tossed some bell peppers, squash, quinoa, vegetable broth (in place of water for quinoa), cumin, cayenne pepper, and chili powder into the mix. While that was doing it’s thing, I prepped the poblano peppers by cutting a V in the side and seeding it. I added the cut poblano bits to the stuffing and tossed the guts. Once the quinoa had absorbed all of the liquid, I spooned the mixture into the cut peppers and tossed them in the oven. I set my oven at 350 degrees and left them for about 20 minutes… Just until the top was browned and then pepper was soft.
I plated these bad boys with corn chips, hot sauce, fresh guacamole, cilantro and pico de gallo.
I had stuffing left over which I ate on fresh greens the next day for lunch.