Thursday, September 18, 2014

Stuffed Poblano


 
I spotted some good-looking poblano peppers at the Farmers Market. I decided to stuff them with quinoa and black beans.
 


Stuffed Poblano
Ingredients
4 Poblano peppers

Quinoa Stuffing
1 cup cooked Rainbow Quinoa
1 tbsp. chopped cilantro
1 tbsp. chopped spring onion

Black beans
1 Cup cooked black beans
1/4 cup salsa
1 tsp cumin powder
1 tsp chili powder
salt to taste

Guacamole Sauce
1 ripe avocado, peeled, pitted and roughly chopped
1 clove garlic, minced
1/4 cup buttermilk ranch dressing
salt and black pepper

1 cup shredded Mexican cheese

Garnish
1/2 lime
2 tbsp. chopped cilantro
2 tbsp. chopped onion
2 tbsp. chopped firm tomato or red bell pepper
2 tbsp. chopped spring onion, greens

Method
1. Rinse and pat dry poblano peppers. Place on a heated cast iron pan.
Keep turning till they are uniformly blistered from all the sides.

2. Switch off the gas. Cover the cast iron pan completely so steam will help cook the poblanos.
3. When the peppers are at room temperature, remove the lid. Peel off the peppers and make a slit with a knife. Remove the seeds.
2. Cook quinoa according to the instructions of the packet. Fluff it with a fork. Stir in cilantro and spring onion. Set aside.
3. Pressure cook black beans. Add salsa, spice powders and simmer till the beans are dry. Set aside.
4. Process avocado, garlic, salt, pepper and buttermilk ranch dressing in a mini food processor till it's smooth and creamy. Set aside.
5. Mix quinoa, beans and avocado sauce, when you are ready to stuff poblanos.
6. Stuff each poblano with quinoa mixture.
7. Sprinkle grated cheese on top.
8. When you are ready to eat, microwave or broil for about a minute or till the cheese is melted.
9. Squeeze lemon juice on top. Garnish with cilantro, spring onion, onion and red bell pepper or tomato.
Note-
1. I used rainbow quinoa. Regular quinoa would work too.
2. I used 1 cup cooked quinoa and 1 cup cooked black beans. This is not 1 cup raw quinoa or 1 cup raw black beans. 1 cup raw quinoa or beans will make at least triple amount of cooked counterpart. You can freeze remaining cooked beans/grains.
3. Depending on the shape and size of the poblano peppers, the required amount of quinoa/beans mixture may vary.



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