Roasted Nectarine, Jalapeno, and Brie Stuffed Poblanos
 
 
The spirit of Cinco de Mayo comes alive with these roasted nectarine, jalapeno, and brie stuffed poblanos. With a mix of sweet and spicy flavor, they are a fiesta in your mouth!
Yield: 6 servings
Ingredients
  • 3 nectarines, pitted and chopped into ½-inch dice
  • 2 tbsp brown sugar
  • 1 jalapeno, seeded and diced
  • salt and black pepper, to taste
  • 1¼ cups quinoa, rinsed
  • 3 cups water
  • 2 tbsp olive oil
  • 3 garlic cloves, minced
  • 1 tbsp honey
  • 1 tbsp adobo sauce
  • 6 poblano peppers
  • 8 oz goat brie, coarsely chopped
Instructions
  1. Heat oven to 425F.
  2. In a glass baking dish, toss together the nectarines, brown sugar, jalapeno and a pinch of salt. Bake for 20 minutes. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Bake for 20-30 minutes or until poblano is roasted through and tender and the cheese is melted. Serve warm.
Notes
Heavily adapted from Half Baked Harvest
Nutrition Information
Serving size: 1 stuffed pepper
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2014/05/roasted-nectarine-jalapeno-brie-stuffed-poblanos.html