Veggie-Quinoa Stuffed Chilis

Veggie-Quinoa Stuffed Chilis

  Ready in : 45 mins

Veggie-Quinoa Stuffed Chilis might be a good recipe to expand your hor d'oeuvre recipe box. One serving contains 260 calories, 8g of protein, and 8g of fat. This gluten free and lacto ovo vegetarian recipe serves 6 and costs $2.42 per serving. Only a few people made this recipe, and 1 would say it hit the spot. It is brought to you by Foodista. A mixture of poblano peppers- roasted, sauce: we used roas ed tomato, olive oil, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 89%, this dish is tremendous.

  1. vegetarian vegetarian
  2. gluten free gluten free

Diets

  1. GLUTEN FREE

  2. LACTO OVO VEGETARIAN

Ingredients
poblano peppers- roasted

poblano peppers- roasted

8

quinoa

quinoa

1 cup

orange juice

orange juice

1 cup

vegetable stock

vegetable stock

1 cup

salt

salt

0.5 teaspoon

shitake mushrooms

shitake mushrooms

6

olive oil

olive oil

1 tablespoon

spinach

spinach

0.75 cup

butternut squash

butternut squash

0.5

currants

currants

0.25 cup

pecans

pecans

0.25 cup

ground coriander

ground coriander

0.5 teaspoon

ground cumin

ground cumin

0.5 teaspoon

oz feta into dice

oz feta into dice

4

sauce: we used roas ed tomato

sauce: we used roas ed tomato

1 T

Cooking in Steps

  1. 1
    HEAT THE OVEN TO 450*

    oven
    oven

  2. 2
    PLACE THE QUINOA, OJ AND STOCK INTO A SAUCEPAN. COOK UNTIL ALL THE LIQUID IS ABSORBED. ADD THE SALT TO TASTE.

    quinoa

    quinoa

    stock

    stock

    salt

    salt

    orange juice

    orange juice

    sauce pan
    sauce pan

  3. 3
    IN A SMALL SKILLET, SAUTE THE MUSHROOMS UNTIL LIGHTLY BROWNED. REMOVE FROM HEAT AND ADD THE SPINACH. STIR TO COMBINE AND SET ASIDE.

    mushrooms

    mushrooms

    spinach

    spinach

    frying pan
    frying pan

  4. 4
    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. DICED THE SQUASH INTO 1/4 CUBES AND SET ASIDE TO COOL SLIGHTLY.

    squash

    squash

    water

    water

    wrap

    wrap

    plastic wrap
    plastic wrap
    microwave
    microwave
    pie form
    pie form

  5. 5
    ADD THE CURRANTS, CUMIN AND CORIANDER TO THE QUINOA, STIR TO COMBINE. ADD THE MUSHROOMS & SPINACH, FETA AND THE SQUASH. TOSS LIGHTLY.

    coriander

    coriander

    mushrooms

    mushrooms

    currants

    currants

    spinach

    spinach

    quinoa

    quinoa

    squash

    squash

    cumin

    cumin

    feta cheese

    feta cheese

  6. 6
    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.

    poblano pepper

    poblano pepper

    cheese

    cheese

    cookies

    cookies

    quinoa

    quinoa

    baking sheet
    baking sheet
    oven
    oven

  7. 7
    SERVE ON A POOL OF THE TOMATO SAUCE OR PAINT WITH THE MANGO VINAIGRETTE.

    tomato sauce

    tomato sauce

    vinaigrette

    vinaigrette

    mango

    mango

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