Thursday, September 5, 2013

Quinoa Stuffed Poblano Peppers

Last week I saw some Poblano peppers in the local farmers market and picked a couple of them. Had a brief discussion with the Mexican lady who was selling the peppers, and came to know that these peppers are so good for stuffing. 
Searched the internet for some mexican stuffed pepper recipe and landed here.  Usually I don't store cheese at home, so adjusted the recipe according to the ingredients I had, to our Indian taste buds of course! :) Ended up with this healthy and interesting meal.

Ingredients
Poblano peppers -2
Onion-1
Green chilly-1
Garlic cloves-2
Cumin seeds-1/2teaspoon 
Chopped bell peppers-1/2cup
Cilantro
Scallion/Spring onion-3
Lemon juice from half of a lemon 
Desiccated coconut-1tablespoon
Coriander powder-1/2teaspoon
Garam masala powder-1/2teaspoon
Salt 
Quinoa-1/2cup
Water-1cup 
Olive oil-1tablespoon
To grind
Tomato-2
Red chillies-2
Garlic cloves-2

Method
Cook 1/2cup quinoa with 1 cup of water. Once the water starts boiling, reduce the heat to medium, close the pan and cook for 7 to 8 minutes. By now quinoa would have absorbed all the water and would have become soft and fluffy.

Chop the 1/2cup bell pepper(s), 1onion, 2 cloves of garlic, 3 green chillies and keep it ready.

Grind 2 tomatoes, 2 red chiles, 2 cloves of garlic with enough salt. 

Heat a tablespoon of olive oil, add 1/2teaspoon of cumin seeds and let them splutter. Add garlic, green chillies, onion, enough salt (for the veggies and quinoa) and fry for 2 minutes. Now add the chopped bell peppers, 1/2 teaspoon of coriander powder, 1/2 teaspoon of garam masala powder, stir everything well and cook for 2-3 minutes. 

Reduce the heat to low, mix the quinoa, chopped coriander leaves. Once the mixture cools a bit, add  3 chopped scallions and juice form half of the lemon. 

Meanwhile preheat the oven to 350F. Pour the tomato puree in a greased baking dish. Cut chiles half lengthwise, remove the stem and seeds. Fill them with the quinoa and place them on the baking dish. Cover it with aluminum foil and bake for 20 minutes. 

Carefully take the baking dish out, sprinkle 1 tablespoon of desiccated coconut on the chiles, and some more cilantro. 
Increase the oven temperature to 375F, and bake the chiles uncovered for about 10 to 15 minutes. 

Delicious, and spicy stuffed poblano peppers are ready to serve. Keep the chilies on the serving plate, pour the tomato puree on them and enjoy! 
Step by Step Pictorial 


We had some left over quinoa stuffing, which was just tasted like quinoa upma.  So, along with that uppuma , Hubby dear sprinkled some chia seeds on the peppers, had it with some blue berries, tomato slices and lemon wedge! 
Colorful and healthy meal! :)

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