Poblanos stuffed with Romano Beans, Red Quinoa & Queso Fresco

 It's been a weird summer of weather for us, but this last week has been fantastic.  Warm sunny days and cool evenings for sleeping.  We've been dining outside as much as possible.  Jos is away at camp for the week with her best friend and I can't think of a better spot to be.  I was a die-hard camp goer as a kid.  It was the best week of the summer for me and eventually, my first job.  Working as a camp counsellor is a dream gig.  Sunshine, peers and little people who look up to you all day long- what's not to love?  It took a long time to get over the camp life, when I finally got a real job in my late teens.  If only life was as easy as summer camp.

I took Luke for his first job interview this week.  11 yrs old and trying to be hired as a "walker" for a 3 year old girl.  He would pick her up in the morning and walk her to school.  Driving over he was so nervous about the "interview."  He wanted me to pretend I was the mom and ask some potential questions. We arrived to meet a friendly mom and very friendly little girl.  Luke charmed his way to secure the job and was mighty proud of himself afterwards.  I didn't have the heart to tell him, the job was his and our "interview" was merely a chance for him to meet the girl.  Why not let him think he'd been hired?

We ate these peppers out on the deck the other night.  I'd doubled the batch so I could pack up some for our kind friends as well.  They are an excellent make ahead meal, that is quickly reheated in 15min.  We enjoyed ours with a crisp Vinho Verde, sunshine, light breeze and laughter.  See if you can't find a way to do the same.

Poblanos stuffed with Romano Beans, Red Quinoa & Queso Fresco

adapted from Sprouted Kitchen

 

1 cup dried romano beans

1 clove garlic

1 cup beer

2 cups water

1 chipotle pepper in Adobe sauce

1 tsp salt, plus more to taste

1/2 cup red quinoa

1/2 cup diced onion (Vidalia or red work best)

2 Tbsp lime juice (1/2 a lime)

4 Poblano peppers

1/2 cup crumbled queso fresco cheese

avocado, diced

salsa (jarred or homemade)

sour cream or Greek yogurt

BEANS: In a slow cooker, combine beans, garlic, beer, water, chipotle and salt.  Cook for approximately 3 hours on high, until beans cooked through.  Drain and set aside (can be made up to a two days in advance).

QUINOA: In a medium pot, bring 1 cup water to boil.  Add quinoa, turn off heat and put lid on.  Leave until all water is absorbed and quinoa is cooked through; about 15min.  (can be made in advance).

PEPPERS: Cut each poblano in half.  Remove and discard the membranes and seeds (recommend wearing gloves so your hands don't become burning hot!).  Place each poblano half on a greased baking sheet.  Broil on high until peppers are blackened in spots, turning to ensure both sides are broiled; about 3 min each.  Remove from oven.

ASSEMBLY:

Preheat oven to 400 degrees.

In a small bowl, combine onions, lime juice and a sprinkle of salt.  Toss with quinoa.  In each poblano half, scoop about 1/4 cup of quinoa mixture, topped with about 1/4 cup of beans and Tablespoon or two of cheese.  Bake in oven 15-20min, when cheese is bubbling and beans heated through.  Serve with avocado, sour cream and salsa.