Quinoa and Carnitas Stuffed Poblano Peppers

Last night I had some of my dearest girlfriends over for dinner.  I am so fortunate to have such an amazing group of friends that have been in my life for over 15 years.  Throughout the years, we have all had such different walks of life but always pick up right where we left off.

Due to the time constraints, I didn't have time to take a ton of pictures of the process but I was very pleased with the end result.  To save more time, I picked up a side of carnitas (pulled pork) from our local Mexican restaurant.  For my vegetarian girls, I simply omitted the pork.

Broiled poblanos prior to removing the skin and seeds.

Getting ready to assemble.  I used black quinoa and mixed in some homemade salsa, sour cream and chipolate adobo sauce for the filling.

All stuffed and ready to bake!

Quinoa and Carnitas Stuffed Poblano Peppers
8 Poblano Peppers, broiled with skin and seeds removed
1 c. corn kernels
1. can of black beans, rinsed
1/2 red onion, finely chopped
3 tomatoes, chopped
1/2 c. cilantro, chopped
1 lime, juiced
1/2 c. sour cream
1 T. chipotle adobo sauce
1 1/2 c. quinoa
3 c. chicken broth
1-2 c. pulled pork
2 c. shredded colby jack cheese

Turn on broiler on high.  Line baking sheet with foil and drizzle olive oil and salt on peppers.  Broil on high for 5-7 minutes and turn over with tongs to broil over side of pepper.  Remove from oven and let cool.  Once peppers are cool, remove outer skin, slit down middle and remove seeds.

In large mixing bowl, combine corn, beans, onion, tomatoes and cilantro.  Season with a liberal pinch of salt and lime juice.  Set aside to marinate.

In a medium saucepan, bring chicken broth to a boil.  Pour quinoa in pot, reduce heat to a simmer, cover and cook for 20 minutes.  If all of the liquid is not absorbed, strain.

To make filling, add about 2 cups of homemade salsa, sour cream and chipotle sauce to quinoa.  mix until combined.  Stuff quinoa mixture in pepper, top with carnitas and finally shredded cheese.  Bake in a 375 degree oven until cheese has melted and filling is warm.  Serve with a dollop of sour cream and fresh cilantro.