I have made this recipe for stuffed pasilla pepper super simple by using leftover quinoa and then adding fresh shrimp! A few weeks ago I shared my quinoa with grilled vegetables recipe with you, it had quinoa, roasted tomato, mushroom and onions. So, today I’m using the leftover quinoa to create a “new” dish and I know you will love it!
Pasilla peppers can be found in the refrigerated area of the supermarket and are sometimes called poblano peppers. The pasilla pepper is a great pepper if you are looking for a slight heat from a pepper and you find a jalapeno pepper is too much heat.
I wanted to char the pasilla pepper prior to baking it so I put it directly on my stovetop burner (yes even the coiled burners work), you can put do this in a pan if you are more comfortable.
Once they are char’d or almost burnt I put the pasilla pepper in a bowl and covered it with plastic wrap (this allows the pepper to steam so it’s easy to peel)
I peeled the outside of the pepper, sliced it open and put some leftover quinoa inside (sorry it’s a blurry photo)
for the size of my pasilla pepper, I could only put 3 shrimps (uncooked) into the pepper, if your pasilla pepper is larger or smaller you can adjust accordingly. I seasoned the shrimp with seasoning salt as well.
baked for about 10-12 minutes
the dish needed a little something creamy so I added some “Jack Queso” cheese sauce (only because I had this in my refrigerator)
Put the stuffed pasilla peppers back in the oven, just to warm them up, 3-5 minutes.
I love…love…loves this recipe, why? The slight spice from the pepper mixed with the hearty quinoa, the sweet shrimp and the creamy, cheesy topping…OMG…this is a must try recipe! I love recreating recipes using leftovers, if you have a recipe that you love making from leftovers, please email me at Patty@MmGood.com.
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Thank you again ~ Patty Limatola-Tanenbaum