STUFFED POBLANO PEPPERS WITH AVOCADO CREAM by CHEF DAN:

Serves 4

AVOCADO CREAM:

1 avocado

1 garlic clove

1/2-cup Mexican sour cream

1 tablespoon lime juice

Kosher salt and fresly ground black pepper to taste

STUFFED PEPPERS:

2 poblano peppers, washed and dried

1/2-cup quinoa

2 tablespoon olive oil

1/2-cup onion, diced

8 cherry tomatoes, quarter

1 red bell pepper, diced

1/4-teaspoon EACH cumin, ground coriander, and oregano

Kosher salt and freshly ground black pepper to taste

FOR THE AVOCADO CREAM SAUCE:

1.   Remove pit, and skin from the avocado, place in a food blender.

2.   Mince the garlic and place in the blender.

3.   Add line juice and season with salt and pepper.

4.   Blend until smooth.

STUFFED PEPPER:

1.   On a gas burner blacken the poblano peppers.

2.   Then place in a paper bag until cool, remove blacken skin, set aside.

3.   Cook quinoa according to package directions.

4.   In a skillet add oil over medium-heat and when sizzling.

5.   Add onions, red pepper and cook 4 minutes, add garlic, cook 1 minute.

6.   Add the cooked quinoa, red pepper, cumin, coriander, and oregano, cook stirring occasionally for 5 minutes.

7.   Place the peppers on a prepared baking sheet.

8.   Using a spoon to carefully stuff the quinoa mixture into the peppers.

9.   Bake for 5 minutes.

10.                Serve with avocado cream sauce.

ENJOY DAN:                               SING SONGS AND EAT PEPPERS!!