Stuffed peppers are my favorite Meatless Monday dish. This Mexican Quinoa Stuffed Pepper has hatch chilies and corn, topped with goat cheese. I love stuffed peppers because if you are only cooking for one or two, they make great leftovers. Cook once and have one or two more meals, ready to heat up after a busy day!
Hatch chiles are so yummy! You can only get them for a short season each year but they freeze beautifully so you can roast up a bunch and stock up for the year. Melissa’s Produce did a huge on-site roasting at my local Smart and Final a few weeks ago. It was delish!
Looking for other hatch chile recipes? Try my Twice Baked Potatoes and Hatch Chile Potato Casserole. This is one of my go-to corn dishes. What are you favorite Hatch chile recipes? Leave in the comments below, I’d love to hear!
Mexican Quinoa Stuffed Peppers with Hach Chilies and CornPrint Recipe
- Set oven control to broil. Line cookie sheet with foil. Place poblano chiles on cookie sheet. Broil 8 minutes, turning once, until blackened. Place blackened chiles in bowl; cover tightly. Let stand 10 minutes.
- Meanwhile, place corn and onion on same cookie sheet. Broil 10 minutes, stirring after 5 minutes.
- Bake 15 minutes or until peppers are tender and stuffing is hot.
- Heat oven to 350°F. Cut each bell pepper in half; remove seeds and membranes (leave stem on, if desired). Fill pepper halves with quinoa mixture; sprinkle evenly with cheese. Place on cookie sheet.
- Peel off charred skin from blackened chiles; coarsely chop chiles. Place in medium bowl. Add broiled corn and onion, oil, lime juice, oregano, cumin, salt and pepper. Add tomatoes and cooked quinoa; toss.