Recipe by Chef Jean
This can be done with any kind of pepper. I have used green bells and pablanos, both came out very good. Vegetable stock or wine can substitute the beef stock.
Top Review by OliveLover
These were good and easy to make. I used poblanos, which didn't get done in the baking time allowed. Next time, I'm going to either blanch them or cut them in half to stuff them. I also had some freshly smoked chipotles which I added to the onions/chilies/stock in the pan. Next time, I'm adding more. My DH thought they were great but commented he'd have liked a sauce with them. I'm thinking, perhaps a red enchilada sauce? I also toasted the quinoa and used quesso fresco for the mozzarella.
- 4 bell peppers or 4 poblano chiles
- 236.59 ml cooked quinoa
- 1 small onion, chopped
- 14.79 ml vegetable oil
- 127.57 g can green chilies
- 118.29 ml quick-cooking oats
- 59.14 ml beef stock
- 85.04 g cream cheese
- 118.29 ml mozzarella cheese, grated
- 118.29 ml monterey jack pepper cheese, grated
- 4.92 ml chili powder
Directions See How It's Made
- Cook the onions in the vegetable oil over medium heat until caramelized. Add the stock and green chilis. Cook for about 5 minutes or until the onions are very soft.
- In a bowl mix together the cheeses. Add the onion mixture and let sit for about 5 minutes to let the cheeses soften.
- Stir in the quinoa,oats, chili powder, and salt and pepper to taste. Mix well.
- Cut the tops off the peppers, and remove the seeds. Stuff the peppers with the mixture, mounding it slightly over the top of the pepper.
- Place in a baking dish that is deep enough to hold the peppers. Pablanos will have to lay on their side.
- Bake at 350 for 30 minutes.