Happy Friday!
I’m here today with a new recipe. Yay!
I mentioned earlier this month that I bought a new healthy recipe book and I’m happy to report I’m loving it so far.
The first recipe I tried wasn’t so great but I have a feeling one of my ingredients was bad. Eeek! lol. In my defense it had no expiration date and when I Googled it I read it was probably still good. So I used it and Blegh!!! So I will buy a new one and try again.
The recipe I am sharing today though, was AMAZING!! I cannot rave about it enough. I am definately making it again and again and again. Haha
Let’s get started.
Ingredients:
4 Large Poblano Chiles
1 Tbsp. Canola Oil + a couple tsp. for peppers
1 Tbsp. chopped Chipotle chile in Adobo
1 Garlic Clove
Salt & Ground Pepper
1/2 C. packed Cilantro leaves chopped
1/3 C. Quinoa
8 oz. Small Mushrooms
1 Can of Corn, drained
1 Can of Black Beans, drained and rinsed
4 oz. Fresh Goat Cheese
Bring 2/3 cup of water to boil in a small sauce pan. Add Quinoa and return to a boil. Reduce heat, cover and simmer until fully cooked. About 15 minutes.
Fluff with a fork and set aside.
Preheat oven to 475°F. Brush oil on peppers (about 2 tsp for all four).
Place peppers on lined baking sheet and roast until slightly blackened and softened (15-20 minutes, turning once).
Meanwhile…..
In a blender, add the chipotle, garlic, 1 tsp. salt, and 3/4 cup of water and season with pepper. Blend until smooth.
Add cilantro and pulse once to combine. Set aside.
In a large skillet, heat 1 tbsp. oil on medium heat. Add mushrooms…
…1 tsp. of salt…
…and pepper. Stirring occasionally, cook until mushrooms are soft (approx. 5 minutes).
Add beans and corn. Stir until heated thoroughly (about 2 minutes).
Stir in 1/2 cup of cheese…
…and quinoa.
Stir until combined and remove from heat.
The peppers should be done by now.
Remove from oven. When they are cool enough to handle, remove skins with paper towels.
Make a small slit in each pepper and remove seeds making sure to keep the stem end intact.
In a 9 x 13 inch baking dish, add chipotle mixture.
Stuff peppers with bean and corn mixture and top with remaining cheese. Arrange evenly in baking dish.
Bake until golden (15-20 minutes). Remove from oven and let cool in pan for about 10 minutes.
When ready to serve spoon chipotle mixture over pepper and enjoy!
These are SO NUMMY!!!! I was surprised at their deliciousness. The flavor is perfect. I WAS pressed for time the day I made them so I rushed with peeling the skin off the peppers, I’m not really sure why they need to be removed in the first place but I didn’t notice a difference from the bites with and without the skin. Lol.
Oh! I have nutrition facts for this dish too(Love this book!):
324 Cal. per serving. 3.2 g saturated fat. 4.7 g unsaturated fat. 12.6 mg cholesterol. 49.5 g carbohydrates. 14.4 g protein. 910 mg sodium. 9.4 g. fiber.
Let me know if you give this a try. I’d love to know what you think. 
‘Til next time,
-Karla
