Ingredients
- 1 C uncooked quinoa
4 poblanos & 3 zucchini, halved with guts scooped out
1 sm/med onion, chopped... See More
2-3 cloves garlic, minced or grated
1/2 green pepper, chopped
salt & pepper
1 1/2 tsp cumin
1 (14 oz) fire roasted tomatoes
1/4 C cilantro, roughly chopped
1-2 scallions, chopped
1 1/2 C shredded cheese (cheddar, monteray jack, whatever you like- I used both)
Cook quinoa according to pkg directions (I recommend slightly undercooking it so it doesn't get too mushy when stuffed- I did not do this :-)
Meanwhile, saute onion, garlic, green pepper, salt, pepper & 1/2 tsp cumin until soft, 5-10 minutes.
Roast peppers and zucchini at 425 about 10 minutes or until fragrant. On low heat, fold in tomatoes and quinoa with onions and add rest of cumin, cilantro and scallions.
When peppers & zuchs are done, place in baking dish and stuff with quinoa and top with cheese. Cover with foil and bake about 15 minutes at 375. Uncover for about 10 minutes, until cheese is melted and bubbly.
Description
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