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Veggie-Quinoa Stuffed Chilis

Veggie-Quinoa Stuffed Chilis

By Olivia Lei
0’ Prep time
45’ Cook time
45’ Total time
281 Calories
6 Serving

Summary

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. Users who liked this recipe also liked Spicy Corn Skillet with Garlic and Chilis, Chicken Corn Chowder With Green Chilis and Bacon, and Smoky Grilled Quesadilla with Anaheim Chilis and Chicken.
Olivia Lei 0 Followers

Step by Step

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Step 1

HEAT THE OVEN TO 450*
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Step 2

PLACE THE QUINOA, OJ AND STOCK INTO A SAUCEPAN. COOK UNTIL ALL THE LIQUID IS ABSORBED. ADD THE SALT TO TASTE.
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Step 3

IN 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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Step 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.
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Step 5

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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Step 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.
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Step 7

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

Ingredient

  • ground cumin
    ground cumin
    0.5 teaspoons
  • ground coriander
    ground coriander
    0.5 teaspoons
  • table salt
    table salt
    0.5 teaspoons
  • fresh mushrooms
    fresh mushrooms
    6
  • canned tomato sauce
    canned tomato sauce
    1 tbsp
  • butternut squash
    butternut squash
    0.5
  • pecans
    pecans
    24.75 grams
  • poblano pepper
    poblano pepper
    8
  • orange juice
    orange juice
    248 milliliters
  • olive oil
    olive oil
    1 tbsp
  • vegetable stock
    vegetable stock
    235 milliliters
  • dried currants
    dried currants
    36 grams 36 grams
  • feta cheese
    feta cheese
    4
  • spinach
    spinach
    22.5 grams
  • quinoa
    quinoa
    170 grams

Nutrition Facts

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