4 poblano peppers, halved length-wise, seeded and ribbed
2 sweet peppers, halved
1 cup quinoa soaked, drained, rinsed, and drained
2 cup water
season to taste (we used 1/2 tsp of cumin and 1 tsp chili powder)
boil the quinoa and water, reduce heat, cover and cook for 10-15 minutes until done.
My husband's chili recipe:
1 quart of each homemade chili of choice (the hubby wanted it with beans, beef and spicy, we wanted it with mushrooms and beans, mild and spicy, so we did three pans)
Stuffing for all 6 peppers:
1/2 -1 tsp cumin
1 cup daiya Jack or Cheddar cheeze
1 clove garlic, minced
salt and pepper to taste
Combine the ingredients in a bowl and mix
Stuff the peppers and place on top of the chili. Pour more chili over the stuffed peppers. Sprinkle with another 1 cup of cheeze.
Bake covered for 45 minutes at 350. Uncover and bake another 15 minutes.