Ingredients
2
poblano chiles
1
cup fresh corn
1
cup chopped red onion
1
tablespoon olive oil
1
tablespoon fresh lime juice
1
tablespoon chopped fresh or 1 teaspoon dried oregano leaves
1
teaspoon ground cumin
1
teaspoon salt
1/4
teaspoon pepper
3
medium to large red bell peppers
1
can (14.5 oz) Muir Glen™ organic fire roasted tomatoes with green chilies, drained
2
cups cooked quinoa
4
oz smoked Gouda cheese, shredded (1 cup)
Preparation
Set oven control to broil. Line cookie sheet with foil. Place poblano chiles on cookie sheet. Broil 8 minutes, turning once, until blackened. Place blackened chiles in bowl; cover tightly. Let stand 10 minutes.
Meanwhile, place corn and onion on same cookie sheet. Broil 10 minutes, stirring after 5 minutes.
Peel off charred skin from blackened chiles; coarsely chop chiles. Place in medium bowl. Add broiled corn and onion, oil, lime juice, oregano, cumin, salt and pepper. Add tomatoes and cooked quinoa; toss.
Heat oven to 350°F. Cut each bell pepper in half; remove seeds and membranes (leave stem on, if desired). Fill pepper halves with quinoa mixture; sprinkle evenly with cheese. Place on cookie sheet.
Bake 15 minutes or until peppers are tender and stuffing is hot.
