Datil Pepper Quinoa Stuffed Poblano Peppers
Baked Datil Stuffed Quinoa Poblano Peppers with Melted Parmesan Cheese
Ingredients
- 4 Poblano Peppers
- 1 Tablespoon Extra Virgin Olive Oil or cooking spray
- 1/3 cup quinoa, cooked per package directions
- 1/2 cup onion, diced
- 1/4 cup red bell pepper, diced
- 1 clove garlic, minced
- 1/4 cup cilantro leaves, finely chopped
- 1 teaspoon or more to taste
OSA Gourmet Snake Bite Datil Pepper Hot Sauce or for even more heat, use Venom Datil Pepper Hot Sauce or Stinging Lizard Scorpion Pepper and Datil Pepper Hot Sauce - 1 teaspoon
OSA Gourmet Datil Zest Seasoning - 1/2 cup parmesan cheese or vegan cheese substitute (optional)
Instructions
- Heat oven to top broil.
- Cut a small section out of the top of each poblano pepper and scoop out the seeds and membranes with a teaspoon. (A grapefruit spoon with serrated edges works perfectly here if you have one.)
- Prepare a baking sheet by covering it with aluminum foil. Place peppers with cut sides down on baking sheet and drizzle with olive oil or spray with cooking spray.
- Broil peppers for about 5-7 minutes on each side, until skin is blistered but not completely blackened. Watch them carefully as they will burn quickly.
While peppers are cooking, in medium bowl, mix together the cooked quinoa, diced onion, bell pepper, garlic, cilantro, Snake Bite Datil Pepper Hot Sauce and Datil Zest. - Remove peppers from oven and let rest for a few minutes before stuffing.
- Reduce oven temperature to 400 degrees Fahrenheit.
- Divide stuffing evenly between the peppers and return peppers to the oven for 20 minutes to thoroughly heat the stuffing.
- Top peppers with shaved parmesan or vegan cheese if desired and return to the oven for another 5 minutes or until the cheese is melted and bubbly. Remove from oven.
Serve with more Snake Bite Datil Pepper Hot Sauce on the side or your favorite salsa.
Notes
Substitutions: To make a more Mexican dish, you can substitute brown rice for the quinoa and add one can of black beans which have been drained and rinsed and 1 cup of drained whole kernel corn. You will have filling left over, so you can roast a couple more poblanos or it makes a wonderful side dish by itself.
Nutrition Facts
Serves 4
Serving Size: 1 pepper
| AMOUNT PER SERVING | ||
|---|---|---|
| Calories | 155 | |
| % Daily Value* | ||
| Total Fat 7.4g | 11% | |
| Saturated Fat 2.4g | ||
| Trans Fat 0g | ||
| Polyunsaturated Fat 1g | ||
| Cholesterol 7.2mg | 2% | |
| Sodium 305.4mg | 13% | |
| Total Carbohydrate 16.6g | 6% | |
| Dietary Fiber 3.6g | 15% | |
| Sugars 3.8g | ||
| Protein 7.1g | 14% | |
| Vitamin A 54.3µg | 4% | |
| Vitamin C 124.7mg | 208% | |
| Calcium 148.1mg | 15% | |
| Iron 1.3mg | 7% | |
| Vitamin D 0.1µg | 1% | |
| Vitamin E 1mg | 3% | |
| Vitamin K 14.7µg | 18% | |
| *Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. *The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. | ||