MY POBLANO PEPPER STUFFED WITH GROUND CHICKEN OVER QUINOA

I make Poblanos often and stuff them with whatever comes to mind that day. Today was ground chicken rolled inside half a poblano. The other half I actually chopped in bite sizes, mixed with the ground chicken and served it over my homemade chicken stock and sofrito quinoa. BOOM!
 
Category:  Entrée  
Approx. Prep and Cook Time:  30 Minutes
Approximate Cost:    $5.75 or $2.88 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free    
Servings: 2
 
Ingredients for the Quinoa ($2.45)
1 c. quinoa ($1.00)
2 c. chicken stock ($1.25)
1 envelope of Goya ham (.15)
1 frozen sofrito cube (.15)
1 tbsp. of my basting olive oil (.15)
Ingredients for the Poblano Chicken ($3.30)
½ lb. 95% fat free ground chicken ($2.50)
1 tsp. Angie’s dry seasoning (.20)
1 tsp. Angie’s basting olive oil (.30)
1 tsp. granulated garlic (.10)
1 tsp. granulated onion (.10)
1 large poblano pepper (.10)
 
Directions
Roast the pepper either in your gas stove open fire or electric, place in paper bag to sweat and then peel it.
Start your quinoa by bringing all the ingredients listed in the ingredients, except the quinoa. Bring to a boil, add the quinoa, stir, reduce the heat to low, cover and cook for 30 minutes.
Meantime, in a skillet with my basting olive oil, add the ground chicken and break it into small pieces as it cooks, then add the rest of the seasonings listed under quinoa ingredients.
Cook until the chicken is done, set aside.
At this point you may want to add a spoonful of chicken over one half pepper, fold it and secure it with a toothpick. Or, chop the pepper and mix it with the chicken, then spread over the quinoa. Done. Enjoy!
 
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oi