This recipe is adapted from Good Food.
There is just something about stuffed peppers that are so warm, filling and delicious. Obviously you have to be a fan of peppers to enjoy this dish, but if you do, you'll love the rich and tomatoey taste that it affords. What we like most about this meal is how healthy and comforting it is, especially on a cool, rainy day. As we've been getting far more gloomy days thank sunny ones, I've already asked J if we can make these again soon. The dish combines some crunch of the panko crumbs with acidity from the tomatoes, and a firm texture from the pepper itself. It really is like fireworks in your mouth, and depending on if you prefer spicy food or not, it is really easy to add some lingering heat or just enjoy them as they are. If you're looking for a twist on traditional stuffed peppers, this recipe is for you!
Serves 2; Double for 4
1-2 Ears of Fresh Corn
2 Large Poblano Peppers
1 Large Yellow Onion
40g of Panko Crumb
1 Bunch of Cilantro
50g Red and White Quinoa
800ml Diced Tomato (can)
1/4 cup Mozzarella (shredded)
1/2 tsp Garlic Powder
1/4 tsp Onion Powder
1/4 tsp Sugar
- START THE QUINOA. Preheat the oven is 475 degrees F. Combine the quinoa, 1/2 cup of water, and a pinch of salt in a medium pot. Bring the water to a boil, cover and simmer for 15 minutes. The quinoa should be tender; fluff with a fork gently. In a small bowl, mix together all of the dried spices.
- PREP IT. As the quinoa is cooking, halve the peppers lengthwise, removing the stem and seeds. Peel and dice the onions, then shuck the corn and cut off the kernels. Coarsely chop the cilantro.
- COOK THE SAUCE. Drizzle oil in a large pan and heat it on medium-high. Add the onion and the spice blend, cooking for no more than 2 minutes while stirring frequently. Add the tomatoes and bring the mixture to a boil, then reduce heat to simmer for around 7 minutes. The sauce should be thick, and the spinach can be added. Cook for another few minutes until the spinach has wilted. Sprinkle salt and pepper for flavour.
- STUFF THE PEPPERS. In a cast iron dish (or oven safe pan), place the pepper halves facing up. Scoop the cooked quinoa into the pepper, adding generous amounts of sauce on top. Spread the remainder of the sauce in the pan around the peppers, and sprinkle the panko and cheese evenly over the dish.
- BAKE IT & SERVE IT. Put the pan in the oven for 25 minutes, until the pan and cheese are a crispy, golden brown. Serve the pepper and garnish with cilantro. Enjoy!
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