Quinoa Stuffed Poblano Peppers

I have been wanting to try some more recipes with Quinoa for awhile now. I have used it many times, but usually in the same African soup recipe I make. Tonight I tried something really different with it and it turned out really great. Quinoa is such a healthy grain and is very versatile in recipes. You can definitely play around with the spices in the recipe and use whatever you like that you think would suit your tastes.

  

1 sweet potato diced into cubes

1/4 tsp salt

1/2 tsp cumin

1/4 tsp cayenne pepper

2 tbsp olive oil

6 Poblano peppers, stems removed, seeds removed and cut int half lengthwise

1 cup Quinoa, rinsed and drained

6 oz chorizo

1 onion, diced

2 garlic cloves, minced

pepper jack cheese, grated

Heat oven to 400. Toss the sweet potato cubes with the 1 Tbsp of the oil, salt, pepper and cumin. Line a cookie sheet with foil and place the potato cubes onto the foil. Bake in 400 degree oven for approx. 15 minutes or until browned on the outside edges. Set aside.
Bring 1 1/4 cups water to a boil. Stir in the rinsed quinoa. Cover and cook on low for 15 minutes until water is all absorbed. Set aside.

Heat last Tbsp of oil in a skillet. Cook chorizo and the onion for about 8 minutes. Add garlic and cook for another minute or two. Stir in the quinoa and the sweet potato cubes.

Brush the poblano halves with oil, inside and out. Season with salt and pepper. Stuff the quinoa filling into each pepper half. Top with shredded cheese. Place the stuffed poblanos onto a cookie sheet. Bake for 30 minutes.