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Sunday, January 3, 2016

Stuffed Pablano Peppers with Quinoa, Black beans and Corn


I love Pablano peppers, you can make them as mild as you want by removing the veins and seeds, but if you leave the seeds in, they are just perfect, not as spicy as Jalapenos or Hungarian pepper.  They have mild pepper flavor and good outer body, so they make such good peppers for stuffing.
I wanted to try the quinoa filling for these.

Ingredients:
* 8 Large Pablano peppers
* Any vegetable  Oil cooking spray
* 1 can of  black  beans
* 1 cup frozen corn kernels, can use canned or roasted kernels of corn.
* 1/2 cup Quinoa
* 2 cups water + 1/2 cup additional water
* 1 yellow onion
* 3-4 spring onions
* 2 tomatoes
* 1/2 cup crushed tomatoes from can
* 3-4 cloves garlic
* 2 table spoon olive oil
* 1  teaspoon cumin seeds
* Juice from one fresh lime
* 1 teaspoon of cumin powder
* 1 teaspoon paprika
* 2 teaspoon Taco seasoning
   * Salt to taste
   * ¼ cup of fresh cilantro, chopped
   * 2 cups shredded Cheddar Cheese 
   * 8 oz bottle of store bought  salsa verde.
   * 4 oz  of sour cream for topping

Method:
* Rinse and dry each chili pepper and place on an a baking tray.
* Spray with cooking oil spray.
* Place the tray of chilies in  preheated broiler.
* When the begins to turn black turn the chilies over using  tongs.
* Once the entire skin on the chilies has all turned black, remove them and quickly place them in a plastic bag or wet cloth. The moist steam will force the skin to separate from the meat of the pepper.
* Wait until the peppers have cooled, then carefully peel off the skin.
* Slice the length of the pepper and scoop out the seeds if desired, I leave them in.





    For stuffing:

    * Take 1/2  cup of Quinoa in a microwave safe bowl.
    * Pour 2 cups of water in this.
    * Cook quinoa in Microwave for 10 min, check in between so it does not overflow in microwave.
    * When cooked, take it out of microwave, do not discard water.
    * While quinoa is cooking, you can chop onions, green onions, and  garlic. Set aside.
    * In food processor or blender and puree fresh tomatoes and crushed tomatoes from can and set aside..
    * Heat oil in a frying pan.
    * When oil is hot add cumin seeds
    * Add chopped onion past to this and saute for few minutes
    * Add tomatoes  paste.
    * Cook for few seconds
    * Add cooked quinoa with water.
    * Add all the dry spice and salt.
    * Add 1/2 cup of water.
    * Add corn and beans.
    * Cook until some water is reduced.
    * Add lime juice.
    * Add chopped cilantro..
    * Mix well and set aside.
    * Note that Quinoa filling with become thick as it sits and cools.
    * Save some of the filling for plating.
    * Fill the cooked quinoa, corn and beans filling in to peppers.
    * Sprinkle cheese on top.
    * Preheat oven to 450 degrees.
    * Bake the stuffed peppers for 20 minutes, or until the filling is heated through and the cheese is melted.
    For plating:
    * Place some filling on plate and set the stuffed pepper on the bed of quinoa filling.
    * Top with sour cream and salsa Verde
    * Serve warm.
    * You can use any store bought mild Salsa Verde or any desired taco sauce.
    * Believe it or not I used Jalapeno sauce since I did not have salsa Verde.
    That gave and extra kick to these very mild peppers.
    * You can use cooked brown rice as additional filling ingredient in addition to these.


    Recipe and Photographs by Surekha.

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