This Mexican dish is inspired by the famous Chile Relleno, a popular fried main course in Southwestern America and Mexico. Stuffing ours with quinoa will not only give us tremendous health benefits, but will wake up our taste buds during this bleak winter season. You can easily convert this dish into a vegan meal by using soy cheese. Find out how to incorporate more calcium into your vegan diet.
Poblano peppers are fairly mild in comparison to their fiery hot cousins, the Serrano and Jalapeno. Historically, chili peppers provide large doses of capsaicin, known to reduce cholesterol, inflammation, and congestion. They also increase metabolism, endorphins, and blood flow. According to a study done in 2006, Poblano peppers have a very high rate of Vitamin A and carotenes.
Quinoa is not actually a grain. It is a relative of the green leafy vegetable family with cousins such as spinach and swiss chard. High in manganese, magnesium, iron and copper. Found to reduce migraines, diabetes, and atherosclerosis.
2 Poblano peppers
1/2 cup of quinoa (red or white, or a mix as seen here)
1/3 cup butternut squash, diced into 1/4 inch pieces
4 grape tomatoes, minced
3/4 cup part skim grated mozzarella
1/2 tsp. salt
1/4 tsp. red pepper flakes
Roast the peppers on a sheet pan for 7-10 minutes at 450 degrees, turning once during cooking time. When the peppers are cooked through place in a zip top bag and let steam for 10 minutes. Then, gently peel the outer skin of the peppers and set aside.
Roast the butternut squash on the same sheet pan for 10 minutes at 400 degrees. Set aside.
Cook quinoa according to package directions.
In a large mixing bowl combine quinoa, cheese, tomatoes, butternut squash, salt and pepper.
Cut a long slit through the length of the pepper and remove seeds.
Stuff the quinoa mixture into each pepper, pressing down to make room for more stuffing.
Bake for 20 minutes at 350 degrees, or until the cheese melts thoroughly.
Serve over your favorite tomato sauce.
Eat and Enjoy!
Yields 2 servings.