Stuffed Poblanos

8 whole poblano peppers or New Mexico chiles
1/2 recipe Quinoa Pilaf
1 recipe Ranchero Sauce
pine nuts

Prep. time: 2 hours
Yield: 4 to 6 servings

Preheat your oven's broiler and set the chiles on a cookie sheet. Roast 4 to 6 inches away from the heat source, turning to blister all sides. Transfer to zip-top plastic bags and seal; let stand 10 minutes.

Carefully peel skin from peppers. If skin is difficult to peel, return the peppers to the broiler for a few minutes and then re-steam. Cut a slit down the length of each pepper; remove stems and seeds.

Preheat oven to 350º.

Oil the outside of each pepper and place it in an oven-proof dish. Fill each pepper with quinoa pilaf. Top with ranchero sauce and sprinkle with pine nuts.

Bake 25 to 30 minutes. Serve with additional ranchero sauce.

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