[This is Part 4 in our Catering series. To view previous posts, click here.]
Sorry it’s taken us so long (too long!) to get the rest of this series posted. We have said it before, but our lives are a little jam packed! The kiddos have been in full action these days! Over the last month we’ve had vacation bible school, T-Ball, playdates, birthday parties, and Father’s day festivities. Not to mention the usual time we like to carve out for friends, church and TV! Yes…we protect our TV time. Our current TV addiction is Breaking Bad. We are hooked.
Anyways, on to the food..peppers. Quinoa stuffed poblano peppers to be exact. We started with fresh, off the truck poblano peppers from a local Mexican grocery store. Dave had to wait until the very last minute to get these babies. The truck didn’t get there with the peppers until the morning of the party, so he was waiting at the front door when the store opened at 10:00 AM. Cutting it close! Once all 60 peppers were cleaned and halved we filled them with a warm quinoa salad. We’ve posted a very similar version of this before…it’s one of our favorite ways to use quinoa. It was extra awesome and satisfying when it was stuffed into the peppers, roasted, and drizzled with salsa verde.
(photo courtesy of The Wedding Format)
Quinoa Stuffed Poblano Peppers
By Published: July 11, 2012
- Yield: 8 peppers, halved (6-8 Servings)
- Prep: 15 mins
- Cook: 45 mins
- Ready In: 60 mins
A warm quinoa salad stuffed into a poblano pepper, roasted and topped with salsa verde.
Ingredients
- 4 large poblano peppers halved
- 2 cups quinoa
- 4 cups chicken stock
- 1 15 ounce can pinto beans drained and rinsed
- 1 cup frozen corn
- kosher salt and pepper
- extra virgin olive oil for drizzling
- 4 ounces feta cheese crumbled
- jarred salsa verde for serving
Instructions
- Preheat oven to 400°F.
Combine the quinoa and chicken stock in a large sauce pan and bring to a boil. Reduce heat, cover and simmer for 15 minutes until quinoa is soft and liquid is absorbed. Fluff with a fork.
- While the quinoa cooks, place corn in a dry saute pan over medium heat and cook until it starts to get golden brown. We did this to mimic grilled corn on the cob. If you’ve got corn on the cob, throw it on the grill with the chicken and just cut the kernals off the cob. Same idea!
- Toss the cooked quinoa with the beans, corn and crumbled feta cheese. Season with a pinch of salt and pepper. Scoop the filling into the pepper halves and place in a baking dish. Drizzle with EVOO and roast in the oven for 30 minutes. Top with salsa verde and serve.
Perfection! Smokey, salty and slightly sweet from the corn. We served these as a side dish but they were definitely not JV team. 
We wanted to make sure that we were serving food that was fresh, full of flavor, and healthful. These peppers are all of that! We also wanted to keep in mind that there may have been some people at the party who were vegetarians. That’s why we chose these stuffed peppers. They could be served as a main dish and be super satisfying.
At the end of the night, one of the musicians from the party came down and asked for another piece of Brownie Pie. Then, he changed his mind and dug into 2 more stuffed peppers for dessert and asked what restaurant we ordered them from! His mind was blown when we told him that we made them. That is the ultimate compliment!
