Making Quinoa Stuffed Poblano Peppers with @cookingforluv
@cookingforluv makes a lighter version of traditional stuffed poblanos by using quinoa and cojita cheese!


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


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

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

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