Roasted Nectarine, Jalapeno, and Brie Stuffed Poblanos
The recipe Roasted Nectarine, Jalapeno, and Brie Stuffed Poblanos can be made in approximately 45 minutes. This recipe serves 6 and costs $2.38 per serving. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 390 calories, 15g of protein, and 18g of fat per serving. If you have nectarines, poblano peppers, brown sugar, and a few other ingredients on hand, you can make it. It works well as a rather inexpensive side dish. This recipe from Joanne Eats Well with Others has 1371 fans. Taking all factors into account, this recipe earns a spoonacular score of 93%, which is amazing. If you like this recipe, you might also like recipes such as Stuffed Poblanos With Roasted Corn, Roasted Shrimp-Stuffed Poblanos, and Cheesy Chorizo Stuffed Roasted Poblanos.
Servings: 6
Ingredients:
1 tbsp adobo sauce
8 oz goat brie, coarsely chopped
2 tbsp brown sugar
3 garlic cloves, minced
1 tbsp honey
1 jalapeno, seeded and diced
3 nectarines, pitted and chopped into 1/2-inch dice
2 tbsp olive oil
6 poblano peppers
1 1/4 cups quinoa, rinsed
salt and black pepper, to taste
3 cups water
Equipment:
glass baking pan
oven
baking paper
whisk
bowl
frying pan
pot
baking pan
Cooking instruction summary:
Heat oven to 425F.In a glass baking dish, toss together the nectarines, brown sugar, jalapeno and a pinch of salt. Bake for 20 minutes. Set aside.In the meantime, combine the quinoa and the water in a medium pot along with a good pinch of salt. Bring to a boil and then lower to a simmer, cooking until water has evaporated, about 15-20 minutes.While the quinoa is cooking, whisk together the olive oil, garlic, adobo sauce, and salt to taste in a small bowl. Toss the cooked quinoa with the honey chipotle dressing and the peach and jalapeno mix. Season to taste with salt and black pepper.Line a 9x13-inch pan with parchment paper. Cut a slit in the poblanos as well as the stem from the top. Carefully remove the inner membranes and seeds without totally splitting open the pepper. Arrange the poblanos on the baking pan so that they all fit, and then fill with the quinoa mixture. Top evenly with the goat brie.Bake for 20-30 minutes or until poblano is roasted through and tender and the cheese is melted. Serve warm.
Step by step:
1. Heat oven to 425F.In a glass baking dish, toss together the nectarines, brown sugar, jalapeno and a pinch of salt.
2. Bake for 20 minutes. Set aside.In the meantime, combine the quinoa and the water in a medium pot along with a good pinch of salt. Bring to a boil and then lower to a simmer, cooking until water has evaporated, about 15-20 minutes.While the quinoa is cooking, whisk together the olive oil, garlic, adobo sauce, and salt to taste in a small bowl. Toss the cooked quinoa with the honey chipotle dressing and the peach and jalapeno mix. Season to taste with salt and black pepper.Line a 9x13-inch pan with parchment paper.
3. Cut a slit in the poblanos as well as the stem from the top. Carefully remove the inner membranes and seeds without totally splitting open the pepper. Arrange the poblanos on the baking pan so that they all fit, and then fill with the quinoa mixture. Top evenly with the goat brie.
4. Bake for 20-30 minutes or until poblano is roasted through and tender and the cheese is melted.
5. Serve warm.
Nutrition Information:
covered percent of daily need
