Quinoa stuffed Poblano

I got a good half dozen poblano peppers from one plant this year, a vast improvement over last year, I got 1, ha. I do have a few more out there on the plant and I am already planning to do a few more plants next year. Poblano are an under used pepper in my book, they offer a nice balance of heat to sweet ratio, and are even better when you roast them. I am sure this recipe will work out well with any pepper of your choice. Using the JFF Esperanza cheese, gives it a nice "mexican" flare! You could also add in some ground beef if you wanted.

8 poblano peppers **
1/2 c quinoa, rinsed and drained
1 c chicken stock
1 c salsa
1 c Mountain View Dairy Sharp cheddar, shredded
1 c Jones Family Farm Esperanza, shredded
1/2 c Caldwell cheese, grated (could use your favorite Dutch girl or Krugerrand)
2 scallions, diced
1 c red kidney beans, cooked and drained

**Over high heat on a grill char the poblano on all sides. Place in a paper bag and close up the bag for several minutes (or use a glass bowl and cover with plastic wrap). When the peppers are cool enough for you to handle, peel off skin, pull out stem and remove seeds. Slit down one side to open pepper, to expose inside, removing any seeds. Set aside until ready to assemble.

In a med stockpot, bring chicken stock to a boil, add in quinoa, bring back to a boil. Reduce to a simmer and place a lid on the pan. Simmer for 15-20 minutes, or until all liquid has been absorbed.

In a large bowl place scallion and all cheeses. Add in quinoa and kidney beans. Stir to combine well.
Pour 1 c of salsa in bottom of a 13x9 pan.

Take one pepper at a time, and place a good tablespoonful of filling along the top part of the pepper. (spread to go across evenly) Roll the pepper to enclose the filling (sometimes the top and bottom just meet, that is okay), place seam side down, on top of salsa in pan. Repeat with remaining peppers and filling.

Bake at 325 degrees F for 15-20, until just heated through.

If you have extra filling, just place in a baking dish and bake off to serve to the side or use later in the week as a side dish with chicken or pork.