Veggie-Quinoa Stuffed Chilis

Photo: Chris Paulk

Ingredients

8 POBLANO PEPPERS- ROASTED, PEELED& SEEDED

1 cup QUINOA

1 cup ORANGE JUICE

1 cup CHICKEN OR VEGETABLE STOCK

1/2 teaspoon SALT

6 SHITAKE MUSHROOMS- FINELY DICED

1 tablespoon OLIVE OIL

3/4 cup SPINACH THINLY SLICED

1/2 BUTTERNUT SQUASH

1/4 cup DRIED CURRANTS

1/4 cup TOASTED PECANS

1/2 teaspoon GROUND CORIANDER

1/2 teaspoon GROUND CUMIN

4 OZ FETA DICED INTO SMALL DICE

SAUCE: WE USED ROASTED TOMATO, BUT A MANGO SALSA WOULD BE LOVELY!

Preparation

HEAT THE OVEN TO 450*

PLACE THE QUINOA, OJ AND STOCK INTO A SAUCEPAN. COOK UNTIL ALL THE LIQUID IS ABSORBED. ADD THE SALT TO TASTE.

IN A SMALL SKILLET, SAUTE THE MUSHROOMS UNTIL LIGHTLY BROWNED. REMOVE FROM HEAT AND ADD THE SPINACH. STIR TO COMBINE AND SET ASIDE.

PLACE THE 1/2 SQUASH IN A GLASS PIE PAN WITH ABOUT A 1/4 INCH OF WATER. COVER WITH PLASTIC WRAP AND MICROWAVE FOR 8-10 MINUTES UNTIL JUST SOFT BUT NOT MUSHY. DICED THE SQUASH INTO 1/4 “ CUBES AND SET ASIDE TO COOL SLIGHTLY.

ADD THE CURRANTS, CUMIN AND CORIANDER TO THE QUINOA, STIR TO COMBINE. ADD THE MUSHROOMS & SPINACH, FETA AND THE SQUASH. TOSS LIGHTLY.

FILL THE PEELED & SEEDED POBLANOS WITH THE QUINOA MIXTURE AND PLACE ON A COOKIE SHEET. BAKE FOR 10-15 MINUTES UNTIL THE MIXTURE IS HOT AND THE CHEESE IS SOFT.

SERVE ON A POOL OF THE TOMATO SAUCE OR PAINT WITH THE MANGO VINAIGRETTE.

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About

We love all the veggies and anything spicy or sweet. This recipe has it all. For a kid friendly version- use canned mild anaheim peppers. For a Vegan version- use a vegetable stock/ broth and leave out the feta.