Name: Veggie-Quinoa Stuffed Chilis
Prep time: 35 min
Cook time: 41 min
Total time: 45 min
Yield: 6 servings
Ingredients: 8 poblano peppers- roasted; 1 cup quinoa; 1 cup orange juice; 1 cup vegetable stock; 0.5 teaspoon salt; 6 shitake mushrooms; 1 tablespoon olive oil; 0.75 cup spinach; 0.5 butternut squash; 0.25 cup currants; 0.25 cup pecans; 0.5 teaspoon ground coriander; 0.5 teaspoon ground cumin; 4 oz feta into dice; 1 T sauce: we used roas ed tomato

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Veggie-Quinoa Stuffed Chilis Recipe — Recipes Zone

Method

7 steps · 45 min

01
Preheat the Oven
Preheat your oven to 450°F.
02
Cook the Quinoa
Combine the 1 cup quinoa, 1 cup orange juice, and 1 cup vegetable stock in a saucepan. Bring it to a simmer, then cover and cook until all the liquid has been absorbed by the quinoa.
Stir in the 1/2 teaspoon of salt to taste.
03
Sauté Mushrooms and Spinach
In a small skillet, heat the 1 tablespoon of olive oil over medium heat. Add the 6 shitake mushrooms and sauté until they're lightly browned. Remove the skillet from the heat, add the 3/4 cup of spinach, and stir until the spinach wilts into the mushrooms. Set aside.
04
Cook the Butternut Squash
Place the 1/2 butternut squash, cut side down, in a glass pie pan with about a 1/4 inch of water. Cover the pan tightly with plastic wrap.
Microwave for 8-10 minutes, until the squash is just soft when pierced with a fork, but not mushy. Carefully remove the plastic wrap, then dice the squash into 1/4 inch cubes and set aside to cool slightly.
05
Combine Filling Ingredients
To the cooked quinoa, add the 1/4 cup of currants, 1/4 cup of pecans, 1/2 teaspoon of ground cumin, and 1/2 teaspoon of ground coriander, stirring to combine. Fold in the sautéed mushrooms and spinach, the diced 4 oz feta, and the cooled butternut squash. Toss everything lightly to mix.
06
Stuff and Bake Chilis
Carefully fill the 8 roasted poblano peppers (which should already be peeled and seeded) with the quinoa mixture. Arrange the stuffed chilis on a cookie sheet. Bake for 10-15 minutes, until the filling is heated through and the feta is soft.
07
Serve the Chilis
Serve the stuffed chilis on a pool of roasted tomato sauce, or with a drizzle of mango vinaigrette.

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Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	260kcal	13%
Fat	8g	11%
Carbohydrate	44g	17%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens2 present · 4 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Milk	Contains
Tree nuts	Contains
Soya

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About this recipe

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Method

Preheat the Oven

Cook the Quinoa

Sauté Mushrooms and Spinach

Cook the Butternut Squash

Combine Filling Ingredients

Stuff and Bake Chilis

Serve the Chilis

Nutrition

Allergens

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