Quinoa and Wild Rice Stuffed Poblanos

Zincotta cutting board
  • Four Poblano Peppers
  • 1 cup Wild Rice Blend
  • 1 cup Quinoa
  • 1 cup Black Beans
  • 1 Corn on the Cob
  • 1 chopped Onion
  • 6 cloves Garlic chopped
  • 2 Tbl Harissa (Moroccan red pepper sauce)
  • 2 Jalapenos sliced
  • 1 cup Cheddar Cheese shredded
  • 1 Tbl Chili Crunch (for spicier tastes)
  • 1 Tbl Pumpkin Salsa (for sweeter/milder tastes)

A delicious and healthy Thanksgiving side dish.

  • Roast the peppers over an open flame (stovetop burner) until blackened.  Set the peppers in a glass bowl and cover the bowl with plastic wrap for 15 minutes.  Use paper towel to remove outer skins.
  • Cut the peppers lengthwise on one side
  • Stuff the peppers with the above ingredients
  • Drizzle Harissa sauce and top with grated cheddar cheese
  • Cook at 350 degrees for 15 minutes or until cheese is melted
  • Top with jalapeno slices and Chili Crunch or Pumpkin Salsa
    Zincotta Charcuterie Board
    Enjoy!
    Lori