International Falls, Minnesota
Member since Mar 2007
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Reviewed Quinoa Stuffed Poblano Peppers
Jan 13, 2013 on FoodNetwork.com
“This is a delicious & healthy dish! I used black beans (instead of pinto) and added about 1 C. corn, 1/2 t. cumin and 1/4 t. mexican oregano to the stuffing. I was able to stuff four medium sized poblano peppers.
I pre-roasted the peppers for 15 minutes before stuffing, and baked the stuffed peppers covered for 20 minutes and uncovered...”