DON'T SHOP AT WALMART.
And I mean that...I decided to go on Saturday to buy what I needed. Mistake #2.
Let's recap -- don't shop at walmart. Don't shop on Saturday. Got it?
WHAT IS A GIRL TO DO? Oh wait... when walmart didn't have QUINOA (what kind of 'grocery' store doesn't sell quinoa??) OR poblano peppers... ok these were like the two main ingredients in my dish. fail. So, my beautiful sweet husband calls, and offers to go to Whole Foods to go and get what I didn't have. So sweet. And what did I do while he did that? TANNNING :) oops.
I'll say it again - beautiful, sweet, husband.
Who thinks I'm really funny.
Of course as always here is the original recipe, HERE
I have to say we really enjoyed this. However, having never made stuffed poblanos before, I didn't know the little peel-the-waxy-layer-off-trick. So, when we ate them they tasted really waxy on the outside. Be sure that you cook the outside and peel the outermost layer off before you stuff and roast these babies, it will make them SO MUCH better. Luckily, I have a husband that's not too picky.
Ingredients
- 1 small onion, chopped
- 1 T. olive oil
- 3/4 cup of quinoa
- 1 15oz can of diced fire roasted tomatoes {with juice}
- 1/2 cup water
- 1 cup zucchini, small dices
- 1 15oz. can of corn {drained}
- 1 15oz. can of black beans {drained & rinsed}
- 1 T. cilantro
- 1/4 tsp. salt
- 4 poblano peppers {halved & deseeded}
- 1/2 cup shredded monterrey jack cheese
Directions
- Heat a medium sized sauce pan to medium high heat. Add olive oil and chopped onion to pan. Saute until onion is translucent, about 3-4 minutes.
- Add quinoa, diced fire roasted tomatoes {with juice}, and water to pan. Stir to combine.
- Bring to a boil.
- Reduce heat, cover and simmer for 12 minutes.
- In the meantime, chop up zucchini into small dices.
- Add Zucchini to a medium sized bowl along with corn {drained} and black beans {drained & rinsed}.
- Add finished quinoa to the bowl of vegetables along with salt and cilantro.
- Halve and deseed poblano peppers. Arrange with open side facing up in a 9x13" baking dish.
- Place about a 1/2 cup of the quinoa mixture into each poblano half.
- Cover with tin foil and place in a 375ยบ oven for 40 minutes.
- After 40 minutes, remove tin foil and sprinkle with monterrey jack cheese and place back in the oven for another 10 minutes.
- Serve with a drizzle of ranch dressing. :) Yum!
Delish! I wonder if they'll have poblanos in Ghana... hmm... guess I should start figuring this stuff out. Lord knows I won't be killin' any chickens!!
