The stuffed poblano chili with qinoa and mushrooms from Villa La Estancia in Riviera Nayarit was featured on Fox News Latino as one of 5 great grilled vegetarian dishes! Check out the recipe below!
Stuffed Poblano Chili Peppers With Quinoa and Mushrooms
Soak both quinoas in two liters of water for 24 hours. Mix all vegetables with yeast and season with salt. Stuff peppers with the quinoa mix and set aside while you prepare the mole sauce.
Place all ingredients in a blender and process until smooth and creamy. Pour over stuffed peppers and serve.
Recipe and photo courtesy of chef Eugenio Villafana, Villa La Estancia, Riviera Nayarit, Mexico.
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