Veggie-Quinoa Stuffed Chilis

Name: Veggie-Quinoa Stuffed Chilis
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Cuisine: Indian
Ingredients: 8 pieces Serrano Pepper (8 POBLANO PEPPERS- ROASTED, PEELED& SEEDED); 1 cup Quinoa (1 cup QUINOA); 1 cup Orange Juice (1 cup ORANGE JUICE); 1 cup Stock (1 cup CHICKEN OR VEGETABLE STOCK); ½ tsp Table Salt (1/2 teaspoon SALT); 6 pieces Mushrooms (6 SHITAKE MUSHROOMS- FINELY DICED); 1 tbsp Olive Oil (1 tablespoon OLIVE OIL); ¾ cup Spinach (3/4 cup SPINACH THINLY SLICED); ½ piece Butternut Squash (1/2 BUTTERNUT SQUASH); ¼ cup Dried Currants (1/4 cup DRIED CURRANTS); ¼ cup Pecans (1/4 cup TOASTED PECANS); ½ tsp Ground coriander (1/2 teaspoon GROUND CORIANDER); ½ tsp Cumin Powder (1/2 teaspoon GROUND CUMIN); 4 oz Feta Cheese (4 OZ FETA DICED INTO SMALL DICE); 1 piece Tomato Purée (SAUCE: WE USED ROASTED TOMATO, BUT A MANGO SALSA WOULD BE LOVELY!)

50 minIndian

Servings6

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Vegetarian
Gluten Free
Pescatarian

Steps

1HEAT THE OVEN TO 450*
2PLACE THE QUINOA, OJ AND STOCK INTO A SAUCEPAN. COOK UNTIL ALL THE LIQUID IS ABSORBED. ADD THE SALT TO TASTE.
3IN A SMALL SKILLET, SAUTE THE MUSHROOMS UNTIL LIGHTLY BROWNED. REMOVE FROM HEAT AND ADD THE SPINACH. STIR TO COMBINE AND SET ASIDE.
4PLACE THE 1/2 SQUASH IN A GLASS PIE PAN WITH ABOUT A 1/4 INCH OF WATER. COVER WITH PLASTIC WRAP AND MICROWAVE FOR 8-10 MINUTES UNTIL JUST SOFT BUT NOT MUSHY. DICED THE SQUASH INTO 1/4 CUBES AND SET ASIDE TO COOL SLIGHTLY.
5ADD THE CURRANTS, CUMIN AND CORIANDER TO THE QUINOA, STIR TO COMBINE. ADD THE MUSHROOMS & SPINACH, FETA AND THE SQUASH. TOSS LIGHTLY.
6FILL THE PEELED & SEEDED POBLANOS WITH THE QUINOA MIXTURE AND PLACE ON A COOKIE SHEET. BAKE FOR 10-15 MINUTES UNTIL THE MIXTURE IS HOT AND THE CHEESE IS SOFT.
7SERVE ON A POOL OF THE TOMATO SAUCE OR PAINT WITH THE MANGO VINAIGRETTE.