Quinoa Poblano Stuffed Peppers

Quinoa Poblano Stuffed Peppers with Pesto and Marinara Submitted by Lily Erlic
Quinoa Poblano Stuffed Peppers with Pesto and Marinara Submitted by Lily Erlic
This vegan entree is a delicious meal for lunch or supper. Every bite is full of flavour. Try to get a bit of marinara and pesto with the quinoa on your fork and enjoy.

Ingredients

4 poblano peppers, seeded and washed 2 cups quinoa, cooked 1 onion, chopped 1 red pepper, chopped 1 clove garlic, chopped 1 teaspoon onion powder ½ teaspoon sea salt 1 cube vegetable bouillon 1 cup marinara 4 teaspoons pesto Extra Virgin Olive oil ¼ cup cilantro ¼ cup red pepper, chopped

Nutritional information

No nutrition information available

Instructions

Preheat oven to 350 degrees Fahrenheit. In a large bowl, add cooked quinoa. Cook according to package directions. Set aside. In a saute pan, add one tablespoon olive oil, add onion, red pepper and garlic. Saute until translucent. Add onion powder, sea salt and vegetable bouillon. Add this mixture to the quinoa. Stuff the peppers with this mixture. Place in an oiled casserole pan. Bake for 20 minutes. To plate: Place one stuffed pepper on the plate. Place ¼ cup marinara and one teaspoon pesto on the pepper. Drizzle with Extra Virgin Olive oil. Garnish with cilantro and red pepper. Repeat with each poblano pepper.