Ingredients

For the stuffed poblanos:

3 tablespoon canola oil, preferably expeller-pressed
1 tablespoon medium-size onion, diced
1 tablespoon large red bell pepper, seeded and diced
2 teaspoon chopped fresh garlic
1 tablespoon tomato paste
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon dried red chili flakes

6 ounce mexican or american beer
3 cup cooked quinoa, see note on page 96
1 bunch scallion, green parts only, trimmed and sliced
1 tablespoon chopped cilantro
4 tablespoon poblano peppers, halved lengthwise and seeded
8 ounce shredded soy cheddar or low-fat cheese
2 cup romesco sauce, page 97

For the romesco sauce:

3 tablespoon canola oil, preferably expeller-pressed
1 tablespoon medium-size onion, diced
1 tablespoon large red bell pepper, seeded and diced
2 teaspoon chopped fresh garlic
1 tablespoon tomato paste
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon dried red chili flakes
6 ounce mexican or american beer
3 cup cooked quinoa, see note on page 96
1 bunch scallion, green parts only, trimmed and sliced
1 tablespoon chopped cilantro

4 tablespoon poblano peppers, halved lengthwise and seeded
8 ounce shredded soy cheddar or low-fat cheese
2 cup romesco sauce, page 97
5 medium-size tomatoes, coarsely chopped
1 large red bell pepper, seeded and coarsely chopped
1 tablespoon chopped garlic
2 tablespoon canola oil, preferably expeller-pressed
1 cup torn stale bread pieces
1/2 cup toasted almonds
2 1/2 tablespoon red wine vinegar
1/4 teaspoon dried red chili flakes

Preparation

Baking Directions:

For the stuffed poblanos:In a medium-size saucepan, heat 2 tablespoons of the canola oil over medium-high heat and when hot, saute the onions, bell pepper, and garlic for 3 to 4 minutes.

Add the tomato paste, cumin, chili powder, and pepper flakes and cook until well blended, about 2 minutes longer.

Pour the beer into the pan and cook, stirring, until nearly all the liquid evaporates.

Remove the pan from the heat and stir in the quinoa, beans, scallions, lime zest, and cilantro.

Preheat the oven to 350° F.

Lightly spray a baking sheet with canola oil spray.

Put the poblano peppers, cavity side up, on the baking sheet and coat each lightly with the remaining tablespoon of canola oil (you may not need the entire tablespoon), and season with salt and pepper, to taste.

Spoon about 1/2 cup of the quinoa stuffing into each pepper.

Top with the shredded cheese and bake until the cheese melts and the pepper is soft, 10 to 12 minutes.

For the romesco sauce:Preheat the oven to 375° F.

Lightly spray a baking sheet with canola oil spray.

In a large bowl, toss together the tomatoes, bell peppers, garlic, and canola oil.

Spread the vegetables on the baking sheet and roast until the peppers begin to soften, 10 to 15 minutes.

Watch carefully so that the garlic does not burn.

In the bowl of a food processor fitted with the metal blade, process the roasted vegetable mixture with the bread, almonds, vinegar, and dried pepper flakes for 2 to 3 minutes or until fairly smooth but not completely pureed.

Turn off the food processor and scrape down the sides.

Season to taste with salt and pepper.

With the processor running, drizzle the olive oil through the feed tube as the sauce emulsifies.

If the sauce is too thick, thin it with a little water, 1 teaspoon at a time.

Serving Directions:

Spoon 1/2 cup of the romesco sauce on each of 4 serving plates and top with 2 stuffed pepper halves.

Garnish each plate with a lime wedge, cilantro, and/or scallions.