Serves 4-6 People
- 6 Pablanos peppers
- 1 cup of qunioa-cooked
- 1 bunch of kale
- 1 cup of carrots-shredded
- 2/3 cup of shredded cheese-pepper jack or any of choice
- 2 (8oz) cans of tomatoes whole
- 3 cloves of garlic
- 1/3 cup of coconut oil, plus 1 tbsp
- 1/4 cup of green onions
- seasonings-salt and pepper
- 1 small yellow onion-diced
Directions: Preheat oven to 350
Cut out the pablano peppers stems/tops and clean out the seeds. Place peppers in a 13 x 9in pan in 1″ of water. Bake at 350 degrees for 10 minutes to soften. Start the sauce mixture-In a pan on medium heat place the canned tomatoes with salt/pepper, 3 garlic cloves, and the 1 tbsp of coconut oil and onions. Let cook until the onions soften. Start on the quinoa kale mixture-Place the cooked quinoa in a pan on low-medium heat. Add the carrots, kale, green onions, and cheese. Mix until all are well combined.
Once the quinoa kale mixture is ready and the pablanos have been cooked for 10 minutes in water, empty out the water from the pan and stuff the peppers with the quinoa mixture. Broil for 15-20 minutes turning the pablanos over halfway through. Once they have a charcoal appearance they are ready. Garnish the pablanos with the tomato sauce and enjoy.
I will have to say this recipe is not a complete creation of my own! I used an idea from a previous recipe and decided to add a few different things to make it my own.
Please check out the dessert section for the caramelized banana recipe!