PASILLA PEPPERS STUFFED WITH QUINOA AND GOAT CHEESE ENJOY DAN:

PASILLA PEPPERS STUFFED WITH QUINOA AND GOAT CHEESE by CHEF DAN:

Makes 4 Pasilla peppers

INGREDIENTS:

4 pasilla (poblano) peppers

1/2-cup quinoa.

1 cup vegetable stock

4 cherry tomatoes, sliced

1 jalapeño pepper, seeds, and ribs removed, finely chopped

1 tablespoon fig balsamic vinegar

1 (14 Oz) can black beans, drained and rinsed

1 onion, diced

3 garlic cloves, minced

1 tablespoon fig balsamic vinegar

1/2- EACH teaspoon berbere powder, oregano, cumin and coriander

1/4-teaspoon chipotle chili powder

1-tablespoon roasted garlic oil

3 ounces goat cheese

1/2-cup fresh mint leaves, chopped

INGREDIENTS: (PRE-HEAT OVEN TO 400 DEGREES)

1.   Place the quinoa in sieve and rinse throughtly.

2.   In a sauce-pan add stock, a splash of sea salt, and quinoa.

3.   Bring to a boil, cover, lower heat to simmer and cook 15 minutes.

4.   Roast pepper over open flam until blackened.

5.   Place in a paper bag and let cool for 30 minutes.

6.   Remove black skin with paper towel, do not run under water.

7.   Heat the oil in skillet over medium-high heat when sizzling.

8.   Add onion and sauté for 4 minutes.

9.   Add garlic, barbere, and all spices, and sauté 1 minute.

10.                Add black beans, a pinch of salt, heat through and set aside.

11.                In a bowl, combine cooked quinoa, black beans mixture, tomatoes, vinegar, and jalapeno pepper.

12.                With a sharp knife, gently make a incision in the pepper to make a pocket, remove all seeds and membrane.

13.                Spray a baking sheet with Pam.

14.                Stuff the peppers with quinoa mixture and place on baking sheet.

15.                Sprinkle each pepper with goat cheese.

16.                Add mint cover with foil and bake 15 minutes.

17.                Remove foil and cook another 5 minutes.

ENJOY DAN:                                      BON-APPETITE!!