INGREDIENTS

INSTRUCTIONS

Roast poblanos over gas flame or under broiler, until blackened, turning as
needed. Transfer to a bowl, cover tightly with plastic, and let steam until
cool enough to handle, 10 to 15 minutes. Peel peppers. With stems intact,
slit each pepper lengthwise on one side only. Open slightly; remove all
seeds, keeping pepper as intact as possible. Reserve peppers. Bring stock
to a boil in medium saucepan, add quinoa, stir well, and reduce heat to a
simmer. Cover and cook until stock has been absorbed, 12 to 16 minutes. Set
aside to cool. Heat oil in medium skillet over medium-low heat. Add carrots
and onions; cook, stirring, until onions are translucent, 8 to 10 minutes.
Transfer carrot mixture to quinoa. Stir in walnuts, oregano, cheese, salt,
and pepper. Heat oven to 400 degrees. Lightly spray a large ovenproof
casserole with cooking spray. Fill each pepper with quinoa mixture; arrange
in casserole. Heat peppers in oven until warm, and tops are slightly
crusty, 20 to 30 minutes. Make Ancho-Chile Sauce: Toast peppers on hot
skillet, turning to brown evenly. Transfer to a bowl; let cool. Slit
peppers open; remove stems and seeds. Reserve peppers; discard stems and
seeds. Place stock and toasted peppers in a small saucepan. Add salt and
cumin. Bring to a boil over high heat, reduce to a simmer, and cook 15
minutes until peppers are tender. Process mixture in a blender until
smooth. Reserve until needed. May be made 2 to 3 days ahead and
refrigerated. Warm ancho-chile sauce in small pan over medium heat, if
needed. To serve, arrange a pepper on each plate, surround with sauce, and
sprinkle with walnuts and oregano. Serve warm. Makes 8 servings.
Source: "Martha Stewart Living Magazine, Jul/Aug 1997" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 346 Calories (kcal); 15g Total Fat; (38% calories from fat);
12g Protein; 45g Carbohydrate; 0mg Cholesterol; 293mg Sodium Food
Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit;
2 1/2    Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
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