Today's Tip: Quinoa-Stuffed Poblanos for Supper!

An outstanding recipe for supper - try this one soon! 
 
Quinoa-Stuffed Poblanos - serves 4-6

1 large sweet potato, cut into 1/4” cubes
¼ tsp. salt
½ tsp. cumin
¼ tsp. cayenne pepper
Olive oil, as needed
6 poblanos, stemmed, sliced lengthwise, seeds removed
1 cup quinoa
6 oz. fresh or dried chorizo, crumbled or diced
1 medium onion, diced (about 1 cup)
2 garlic cloves, minced
4 oz. reduced-fat cheddar or Mexican-style cheese

Preheat the oven to 400.  Toss the sweet potato cubes with salt, cumin, cayenne and 1 T of the oil, and roast on a baking sheet lined with nonstick aluminum foil for 15 minutes, until browned at the edges.  Set aside.  Meanwhile, bring 1¼ cups of water to a boil and add the quinoa.  Reduce heat to low, cover, and cook for 15 minutes, until the quinoa is tender, and the water is absorbed.  Cover and reserve.

Spray a large skillet with cooking spray & place over medium-high heat; cook the chorizo about 8 minutes or until browned.  Drain, rinse & set aside.  Wipe pan with a paper towel then cook onion in same pan for 4-5 minutes; add garlic and cook 1 minute more, until the garlic is fragrant.  Stir in the cooked chorizo, quinoa and sweet potato cubes. 

Brush the poblano halves inside and out with olive oil, and season with salt and pepper. Stuff each half with the quinoa mixture, and top with cheese.  Arrange the stuffed poblanos on a rimmed baking sheet, and bake for 30 minutes*, until the poblano is tender. 

*You can also grill the poblanos.  Put the stuffed poblanos on foil and place on grill rack.  Grill on medium heat for 20 minutes & check for doneness.