Veggie Quinoa Stuffed Chilis

Veggie-Quinoa Stuffed Chilis

Veggie-Quinoa Stuffed Chilis

45 minutes

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Ingredients
  • 8 POBLANO PEPPERS- ROASTED, PEELED& SEEDED
  • 1 cup QUINOA
  • 1 cup ORANGE JUICE
  • 1 cup CHICKEN OR VEGETABLE STOCK
  • 1/2 teaspoon SALT
  • 6 SHITAKE MUSHROOMS- FINELY DICED
  • 1 tablespoon OLIVE OIL
  • 3/4 cup SPINACH THINLY SLICED
  • 1/2 BUTTERNUT SQUASH
  • 1/4 cup DRIED CURRANTS
  • 1/4 cup TOASTED PECANS
  • 1/2 teaspoon GROUND CORIANDER
  • 1/2 teaspoon GROUND CUMIN
  • 4 OZ FETA DICED INTO SMALL DICE
  • SAUCE: WE USED ROASTED TOMATO, BUT A MANGO SALSA WOULD BE LOVELY!
Instructions

HEAT THE OVEN TO 450*

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

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

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.

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

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.

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

Details
  • Serving Size:   6
  • Gluten-Free:   True
  • Vegetarian:   True
  • Weight Watchers:   5 Points
Cuisine
  • antipasti
  • soup
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre

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