Making Quinoa Stuffed Poblano Peppers with @cookingforluv

@cookingforluv
@cookingforluv makes a lighter version of traditional stuffed poblanos by using quinoa and cojita cheese!
A Note From feedfeed

@cookingforluv shows how to make a lighter version of the typical stuffed poblano pepper! Her version uses quinoa and cojita cheese!

Ingredients:

6 Poblano Peppers

4 Cups Cooked Quinoa (Overcooked so slightly mushy)

1 Cup Dried Cherries

1 Cup Chopped Roasted Salted Almonds

1 Cup Cojita Cheese (Optional)

1 Cup Chopped Fresh Mint

1 Tablespoon Kosher Sea Salt

3 Tablespoons Fresh Lemon Juice

1 Tablespoon Finely Minced Fresh Garlic

Directions:

PREP PEPPERS:
Roast poblanos over open flame (or under the broiler) until skin is completely blackened
Place in a bowl and cover with plastic wrap to steam the skins
Gently peel skins off with your fingers
Carefully slice a slit in the pepper along one of the indents and take out the seeds with your fingers
Rinse off skin and seeds under the faucet


STUFF AND COOK PEPPERS:
Preheat Oven to 425 degrees
Mix all remaining ingredients in a bowl, then pack tightly into each pepper
Place peppers in an oiled baking pan and cook for 15 minutes
Serve hot