Friday, February 5, 2010

Chiles (and socks) Stuffed with Quinoa and Corn

Quinoa isn't only fun to try to pronounce, it's great to stuff in stuff as well. Take, for example, socks and peppers. Quinoa makes a great substitute for meat in any stuffed pepper recipe, and who wouldn't find it funny to stick their foot in a sock only to find it's already full of quinoa? You should probably test this theory tonight on your spouse/lover/partner/roommate/kid. Whatever you don't put in the sock use to stuff Anaheim chiles for this delicious recipe.

Chiles Stuffed with Quinoa and Corn
serves 2 as a main dish, 4 as a side.

Here's What You're Gonna Need:
4 large Anaheim chiles
1/2 cup (uncooked) quinoa
1/2 onion, diced
1 cup frozen corn
1 small can of tomato sauce
shredded low fat colby jack cheese

And Here's What You're Gonna Do:
Preheat oven to 350.

Prepare quinoa according to the directions on the package, substituting vegetable broth for water.

Saute the diced onion until translucent.

While that's cooking, cut the tops off of your chiles and make a slit down one of the broader slides. Don't cut all the way through the pepper--this is going to be your stuffing hole (tee hee). Note: Wash your hands after this step and do not, under any circumstances (including having Mothera land on your nose), wipe your hand across your face until you do so. My friend... Bamy, who writes a blog called... Alfhay Assedway Egetarianvay, did this and told me it was a bad idea.

Place the peppers in a casserole dish, slit side up. Fill with quinoa, onions and corn. Spoon tomato sauce on top of each pepper (you'll probably only use about half of the can. Reserve the rest to use on any extra quinoa). Sprinkle lightly with salt. Hold off on the cheese for now. Cover, and pop in the oven for 30 mins.

When the 30 minutes are up, remove those bad boys from the oven, top them with cheese, and put them back in the oven, uncovered, for another 10-15 minutes.

If you have any quinoa left over after all of the sock and pepper stuffing, you can top it with a little extra tomato sauce and nest the peppers on top of the quinoa to plate it. And now, once again, you look fancier than you are. You're welcome.

1 comment:

  1. Good Lord... this sounds great. I'll make it this weekend as well.


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