Quinoa & Lentils Stuffed Poblano Peppers
If you're looking for an easy and delicious recipe this holiday season, we've got you covered.
Quinoa & Lentils Stuffed Poblano Peppers are a convenient go-to weeknight dinner or a satisfying side to serve alongside any meal. The traditional flavors and heartiness of Fillo's Quinoa & Lentils make it a perfectly savory winter recipe. Seasoned with sofrito, extra virgin olive oil, and a notable cilantro kick, this dish will taste like you spent hours in the kitchen. Did we mention it's vegetarian too?
For all of our wine lovers, we recommend pairing these Stuffed Poblanos with a Pinot Noir or a Zinfandel to complement the flavors of the fresh ingredients inside. ¡Salud!
1 package Fillo's Peruvian Quinoa & Lentils
3-4 Poblano Peppers, halved
1 cup Raisins
1 cup crumbled Cotija Cheese
1 cubed Red Bell Pepper
Preheat oven to 375 degrees
Cut poblano pepper lengthwise, remove seeds
Finely chop one red bell pepper
In separate bowl, mix Fillo’s Peruvian Quinoa & Lentils with the raisins, and chopped red bell pepper
Fill poblano peppers with mixture
Bake stuffed peppers for 25-30 minutes or until peppers are tender. Top with crumbled cotija cheese. Serve warm. ¡Buen Provecho!
- Choosing a selection results in a full page refresh.
- Press the space key then arrow keys to make a selection.