Sunday, June 1, 2014

Mystery Ingredient Club


I will preface this recipe with  DON'T SKIP THE AVOCADO CREAM SAUCE.  Even if you don't make the stuffed peppers, make the Avocado Cream Sauce. 


A mystery ingredient was assigned to us, and it was Chipotle.  I am joining Rattlebridge Farm with Chipotle and Poblano Stufffed Peppers. We enjoyed this meal Saturday evening on the back deck. The weather has been absolutely perfect for dining al fresco.


Quinoa Stuffed Poblano Peppers - Bobby Deen
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Ingredients

One 28-ounce can whole peeled tomatoes
3 cloves garlic, peeled
1 chipotle pepper (packed in adobo sauce)
2 tablespoons olive oil
1/2 small red onion, diced
1/2 small red bell pepper, diced
1 plum tomato, diced
One 15-ounce can pinto beans, drained and rinsed
1 cup cooked quinoa
1 teaspoon chili powder
3 tablespoons chopped green onions, optional
2 large poblano peppers (4 if small)
1/2 cup grated reduced-fat pepper jack cheese
Avocado Cream Sauce, recipe follows
Diced tomatoes, for garnish, optional
Green onions, sliced, for garnish, optional
Avocado Cream Sauce:
1 large ripe avocado
1/2 cup reduced-fat Greek yogurt
Juice of 1 lime
Kosher salt and freshly ground black pepper
Directions

Preheat the oven to 400 degrees F.

Add the whole tomatoes, garlic and chipotle to a blender and puree until smooth. Add to a saucepan and simmer over medium heat until slightly thickened, about 15 minutes.

Heat the olive oil in a large skillet over medium-high heat. Add the onions and bell peppers and saute until softened, about 5 minutes. Add the plum tomatoes and cook until it breaks down, another 3 minutes. Stir in the beans, quinoa and chili powder. Turn off the heat and fold in the chopped green onions if using.

Split the poblano peppers in half and remove the seeds. Stuff the peppers with the quinoa mixture. Ladle about half of the tomato sauce into a 13- by 9-inch casserole dish. Place the peppers on top and ladle over the remaining sauce. Sprinkle the peppers with the cheese, cover the casserole dish with foil and bake for 30 minutes. Remove the foil from the top and cook until the peppers are very soft, another 5 minutes. Top with Avocado Cream Sauce, diced tomatoes and sliced green onions if desired.

Avocado Cream Sauce:
Slice the avocado in half and remove the pit. Scoop the flesh into a food processor and add the yogurt, lime juice and a big pinch of salt and pepper. Blend until smooth.

 Thanks for stopping by! 
Debbie





14 comments:

  1. Sounds like my kind of meal Debbie! Love me some stuffed poblanos and the avocado cream sauce is very pretty:@)

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  2. The stuffed Poblanos look wonderful, Debbie, and I would never skip the avocado cream sauce! I'll bet it would be delicious as a dressing or with tortilla chips.

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  3. What a beautiful presentation...it sounds delicious. Howard loves quinoa, but I would probably substitute it with rice for myself.
    Have a great week, Debbie.

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  4. Hi Debbie, You had me at avocado cream sauce~ we had some fish tacos this week that would have been delicious with it. Your peppers with the quinoa look so colorful and healthy too :)

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  5. I can't wait to try the Avocado Cream Sauce, so easy and sometimes I wish guac was just a little creamier so this sounds perfect! Your peppers look great on the McK-C check!
    Jenna

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  6. That looks SO alfresco..I adore outdoor eating..
    We did last night with family impromptu and it just is so magical this time of year:)

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  7. Debbie, I have not had breakfast or lunch yet and I would love to reach into the screen and pull a few of those yummy pepper out! They look insanely delicious! Thanks for the recipe!!!

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  8. Debbie, I can almost smell the wonderful aromas from this divine meal. Thank you SO much for preparing it and for joining us at the MIC. PS: I've sent you a hot, little gift!

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  9. The peppers look good, but that cream sauce sounds like it could be used on so many different things!

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  10. Oh, this looks delicious, especially the avocado cream sauce. So many wonderful ways to use chipotle.
    Thanks for sharing this meal idea. I'm going to copy you for a dinner here soon.

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  11. Love this dish, especially the avocado cream sauce. It is so nice to dine outside when the weather is nice!

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  12. Beautiful presentation, Debbie! I don't eat peppers or avocado, but they sure look pretty! I know, picky, picky! :)

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  13. Wow, looks so yummy. Avocado cream gets my attention. My husband loves them. xo

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  14. I love chipotles in adobo sauce. What a delicious, meatless meal, Debbie. The avocado cream does sound wonderful :)

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