Author Notes
These delicious and hearty chilies can be either vegetarian or vegan, For Vegan - just use vegetable stock and don’t add the cheese. Either way, they’re delicious and satisfying. —Chris Paulk
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Ingredients
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8
Poblano peppers-roasted peeled and seeded
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1 cup
Quinoa
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1 cup
Orange Juice
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1 cup
Chicken or vegetable stock
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1/2 teaspoon
salt
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6
Shitake Mushrooms Finely Diced
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1 /2
Butternut squash
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1/2 cup
Dried Currants
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1/2 cup
Toasted Pecans -chopped
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1/2 teaspoon
Ground Coriander
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1/2 teaspoon
Ground Cumin
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1/2 cup
Feta -diced into small dice
Directions
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HEAT THE OVEN TO 450*
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PLACE THE QUINOA, ORANGE JUICE AND STOCK INTO A SAUCEPAN. COOK UNTIL ALL THE LIQUID IS ABSORBED. ADD THE SALT TO TASTE.
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N A SMALL SKILLET, SAUTE THE MUSHROOMS UNTIL LIGHTLY BROWNED. REMOVE FROM HEAT AND ADD THE SPINACH. STIR TO COMBINE AND SET ASIDE.
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PLACE THE 1/2 SQUASH IN A GLASS PIE PAN WITH ABOUT A 1/4 INCH OF WATER. COVER WITH PLASTIC WRAP AND MICROWAVE FOR 8-10 MINUTES UNTIL JUST SOFT BUT NOT MUSHY. REMOVE FROM THE WATER AND DICE THE SQUASH INTO 1/4 “ CUBES AND SET ASIDE TO COOL SLIGHTLY.
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ADD THE CURRANTS, CUMIN AND CORIANDER TO THE QUINOA, STIR TO COMBINE. ADD THE MUSHROOMS & SPINACH, FETA AND THE SQUASH. TOSS LIGHTLY.
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FILL THE PEELED & SEEDED POBLANOS WITH THE QUINOA MIXTURE AND PLACE ON A COOKIE SHEET. BAKE FOR 10-15 MINUTES UNTIL THE MIXTURE IS HOT AND THE CHEESE IS SOFT.
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YOU CAN SERVE THESE ON A POOL OF ROASTED TOMATO SAUCE, WITH A MANGO SALSA OR TANGY TOMATO VINAIGRETTE.
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