I LOVE poblano peppers. They're mild and delicious and I could eat them in everything!
I made Mexican Quinoa & Pintos with the intent to stuff poblanos with it... and I'm SO glad I did!!
Mexican Quinoa & Pintos Stuffed Poblanos
1 recipe Mexican Quinoa & Pintos
3 poblano peppers
1 1/2 C red enchilada sauce
3/4 C shredded colby pepperjack cheese
Cut the tops out of the poblanos and discard the seeds.
Stuff peppers with quinoa. Cover with enchilada sauce.
Cover pan loosely with foil.
Bake in oven preheated to 350F for one hour or until peppers are fork tender.
Top each pepper with 1/4 cup of shredded cheese and bake 5 more minutes or until cheese is melted.
So start by cutting out the tops of the poblanos and discarding the seeds.
Then stuff the peppers with Mexican Quinoa & Pintos
Pour enchilada sauce over stuffed poblanos.
Cover pan loosely with foil and bake at 350F for one hour or until peppers are fork tender. (you can see my little stabby fork marks)
Mmmmm... this smells so good!!
Sprinkle with shredded cheese and bake 5 more minutes or until cheese is melty.
Time to enjoy!
These were so tender and tasty! Tawny and I each had one and really liked them. I sent one across the street to Erin too and deemed it blogworthy!
So there you have it!
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