Stuffed Poblano Peppers with Pineapple Salsa

Ingredients

• 6 poblano chili peppers split in half lengthwise, seeds and membranes removed

• 1 small red onion chopped

• 1 small butternut squash or 2 yams, peeled and 1/2 inch cubed

• 2 Tbl chili powder

• 1 Tbl cumin

• 1 can black beans drained and rinsed

• 1 cup frozen corn thawed with water

• 1/2 cup quinoa

• 1 cup low-sodium vegetable broth

• 1 can tomato paste

• 1/3 cup cilantro diced

• 1/2 cup raisins

• 1/4 cup cashews finely chopped 

Tropical Salsa

• 2 cups pineapple fresh or canned, chopped to 1/4 inch

• 1/2 cup cilantro chopped

• 1/3 cup red onion diced

• 1/2 cup green onion diced

• 1 cup bell pepper chopped, any color

• 1 Jalapeño seeds and veins removed and diced

• salt to taste

• juice of one lime

Instructions

1. Preheat oven to 350°F. and spray a large baking dish with a little non-stick cooking spray.

2. In a large skillet over medium-high heat, saute onion, and butternut squash or yam, in 1/4 cup water.

3. Add spices, tomato paste, and broth. Stir to combine and heat to the boiling point.

4. Add quinoa, cover, lower the heat to simmer, a and cook until quinoa is done, about 15 minutes.

5. Remove from heat and add beans, corn, raisins, and cilantro. Salt and pepper to taste.

6. Place the poblano halves in the baking dish and fill evenly with bean/quinoa mixture. Top with cashews.

7. Bake for 20-30 minutes until the filling is hot

8. Combine the salsa ingredients in a small bowl and top each chili with a tablespoon or two. Serve any extra salsa on the side.