Quinoa-Stuffed Poblano Peppers

by in Thanksgiving, November 21, 2012

quinoa-stuffed peppers
Meet the tastiest, most nutritious Thanksgiving appetizer around. This easy dish comes together in under an hour and makes delicious use of beautiful poblano peppers. Poblano peppers are mild chili peppers from Mexico, and their spiciness helps to bring out their taste. If you aren’t a fan of spicy foods you can always use bell peppers instead. Flax seeds and veggies offer meaty texture and flavor while quinoa and chickpeas pile on the protein. I added a touch of marjoram for garnish as it adds extra flavor, plus pretty flecks of color. Serve hot out of the oven or bake ahead of time and reheat before your guests arrive. If you have any extra cooked quinoa leftover try my tasty little Quinoa Bites, which make great hors d’oeuvres and are the perfect finger food for kids to munch on.

Quinoa-Stuffed Poblano Peppers

Ingredients
4 large poblano peppers
2 teaspoon olive oil
1/3 cup quinoa, uncooked
5 button mushrooms, finely chopped
1 cup frozen corn kernels
1 can (15 ounces) chickpeas, drained and rinsed
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1 cup salsa
¼ cup Barlean’s ground flax seeds
1 tablespoon finely chopped fresh marjoram

Directions
Preheat oven to 475 degrees F. Line a baking sheet with parchment paper.
Rub peppers with olive oil and place on prepared baking sheet. Roast until slightly blackened and softened, 15 to 20 minutes, turning once.
Meanwhile, in a small saucepan, cook quinoa according to package.
Remove peppers from oven; set aside to cool for 15 minutes. Discard pepper skins; slice a small hole in each pepper to remove seeds.
While peppers cool, spray a large skillet with nonstick cooking spray. Add mushrooms, corn, chickpeas, sea salt and pepper; cook for 3-4 minutes or until fully heated through. Add in cooked quinoa.
Prepare a baking dish with nonstick cooking spray. Stuff each pepper with quinoa filling and place in the prepared baking dish. Cover with salsa, flax seeds and fresh marjoram. Return to the oven and bake until golden brown, approximately 20 more minutes.
Remove from oven; set aside to cool for 15 minutes before serving.

Gluten-Free, Dairy-Free and Vegetarian
Serves 4

More posts from .

Similar Posts

Gluten-Free Thanksgiving Desserts (Delicious Too!)

With fall produce like pumpkin, apples and pears on hand, it's possible to say the words "healthy" and "dessert" in the same sentence this Thanksgivin...

Comments (1,150)

  1. airsoft guns says:

    Title…

    [...]Every after inside a when we choose blogs that we read. Listed below would be the most current internet sites that we decide on [...]…

  2. miniclip.com says:

    Title…

    [...]below you will discover the link to some internet sites that we believe it is best to visit[...]…

  3. Title…

    [...]The facts talked about within the post are several of the very best obtainable [...]…

  4. Title…

    [...]Sites of interest we’ve a link to[...]…

  5. Title…

    [...]one of our guests not too long ago proposed the following website[...]…

  6. tattoo says:

    Title…

    [...]Here is a good Blog You might Obtain Fascinating that we Encourage You[...]…

  7. Title…

    [...]that could be the finish of this article. Here you will locate some internet sites that we assume you will enjoy, just click the hyperlinks over[...]…

  8. Title…

    [...]check below, are some entirely unrelated websites to ours, nevertheless, they’re most trustworthy sources that we use[...]…

  9. abortion NY says:

    Title…

    [...]just beneath, are quite a few absolutely not associated web pages to ours, on the other hand, they’re surely really worth going over[...]…

  10. desktop says:

    Title…

    [...]below you’ll come across the link to some web pages that we assume you need to visit[...]…

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>