Stuffed poblano peppers

5 de 3 votos

Stuffed chile poblano peppers with quinoa salad and roasted cherry tomatoes

people

Calories: 783kcal

Preheat oven to 450 degrees. Cut cherry tomatoes in half, add about 2 tablespoons olive oil and place in the oven. They are ready when the top begins to brown.
In a separate sheet pan place the poblano peppers seasoned with salt and covered with one tablespoon of ,olive oil and put in the oven.
In a skillet add the onion and remaining olive oil, when the onion is translucent add the quinoa and beans. Mix carefully.
Add the seeds, salt, lemon zest and the roasted tomatoes at last (with all the juice that was released).
Gently peel off the blackened skin after roasting and cooling. It's okay if some parts don't come off; they'll add a smoky flavor. Carefully open the chiles and rinse well in so that all the seeds fall out, . With a pairing knife cut the veins from the stem to the part down.
Fill ecah chile with the quinoa and bean salad.
Finish with the avocado and chopped cilantro.

How to store:

1. Let them cool: Allow the stuffed peppers to cool down to room temperature before storing them.

2. Use airtight containers: Transfer the stuffed peppers to an airtight container.

3. Refrigerate promptly: Store the stuffed peppers in the refrigerator after cooling them. They should last for about 3 to 5 days in the fridge.

If you have extra roasted poblano peppers, freeze them in small ziplock bags.

Plato: Main Course

Cocina: Mexican

Diet: Vegan

Keyword: chile poblano, roasted poblano peppers