1/2 c. quinoa cooked in 1 c. low sodium chicken broth
2 pasilla or poblano peppers, roasted
1/2 c. corn
1/2 c. onion
2 garlic cloves, minced
2 tsp olive oil
1 jalapeno, chopped
1 tsp cumin
Pinch of sea salt
1 medium tomato, chopped
2 oz. cheddar cheese
Place pasilla peppers in oven heated at 450 degrees. Roast 4-5 minutes then turn over and roast another 4-5 minutes or until skin has bubbled and blackened a little. Remove and let cool. Once cool slice pepper from stem to just above bottom of pepper.
Saute onion, garlic, jalapeno with seasonings for 5 minutes. Add tomatoes and corn and saute for 2 more minutes. Combine with quiona. Stuff each pasilla pepper with 1/2 quinoa mixture, top with 1 oz. cheese and broil for 2-3 minutes.
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