Quinoa and Bean Stuffed Poblanos
Steve Sando's style of cooking really emphasizes the ingredients of the New World...the chiles, beans and grains he grows, obviously, but also the methods he uses. This riff on Chile Relleno is delicious, healthful and authentic.
- 4 Poblano peppers
- 1 tablespoon vegetable oil
- 2 cups cooked quinoa
- 1 cup cooked beans
- 2 tablespoons olive oil
- 1 1/2 cups ground buffalo (Steve calls for this - we used a spicy lamb sausage, but you could use beef or even ground turkey)
- salt and pepper
- 1 cup shredded Monterey Jack
Preheat the broiler of your oven for 10 minutes. Toss the Poblanos with the vegetable oil and place on a sheet pan. Broil on all sides until completely blackened. Place in a bowl, wrap tightly with plastic wrap and allow to steam for 10 minutes. Peel the peppers and set aside. Turn the oven to 450 degrees.
In a saute pan, heat the olive oil and cook the ground meat seasoned with salt and pepper. When cooked, stir in the quinoa and beans, check for seasoning and allow to cool slightly.
Take each pepper and cut a long slit in the side. Stuff with a good amount of the filling and top with cheese. Place in a baking dish and roast for 15 minutes, or until the cheese is bubbly and the filling hot.