This dish is a delicious Mexican meal in one; the peppers can be assembled ahead, and since it makes 8, half can be frozen for another day. The filling contains shredded pork from the Basic Shredded Pork Module, but you can substitute shredded chicken, beef, pork or even leave the meat out entirely for a vegetarian version. Quinoa is considered a "supergrain," and it's not only very good for you, it's also easy to cook and tastes good. No one will guess that these peppers are good for you since they are delicious as well as nutritious. Submitted by Karen Hancock BellaOnline's Quick Cooking Editor
Prep Time: 60 min
Dish Type: Side_Dish
8 large poblano chili peppers
10 oz tomatoes and green chilies
3 tbsp tomato paste
15 oz black beans, drained and rinsed
1 cup frozen corn
1 tbsp chili powder
2 cups Cooked Quinoa
1 cup grated cheddar jack cheese
2 cups shredded pork, chicken, or beef
1 cup medium salsa, for serving
Wash the peppers, make a slit down the middle of each, and clean out the pith and seeds.
Mix the filling ingredients and divide between the peppers (about 1 cup each).
Set four of the peppers on a baking sheet, cover well, and freeze for another day.
Spray the Armetale Vegetable Griller with non-stick spray.
Place the remaining four peppers between the grids on the Armetale Vegetable Griller.
Heat the barbecue grill to the highest setting.
When hot, turn down to medium and place the Armetale Griller (with the peppers) on the heat; close the lid and let the peppers cook for 40-50 minutes or until the peppers are tender.
Remove the charred skin, if any, from the peppers before placing on serving plates.
Spoon a little salsa over each stuffed pepper.
Serve with the remaining salsa.