a recipe!

hey ya'all!! how is your summer? mine has been awesome! our trip to big sur was amazing and i have been shooting some FABULOUS weddings. i am enjoying our pool and beach days.. makena made it to level 2 in gymnastics {yay!!!} and we are doing a poolside movie/slumber party for her birthday.. it is just non-stop party over here.. in between it all.. ONE night.. yes one night i cooked a great meal.. my kitchen was turned upside down and i neglected my children for a couple hours but it was delicious and i wanted to share it with you in case you were wanting a 5 hour clean up and an awesome meal.. :))

i got this cookbook POWER FOODS.. 

such an amazing cookbook!

• 1 tablespoon chopped chipotle chile in adobo
• vegetable oil
• 4 poblano chilies
• 1 garlic clove
• Coarse salt and ground pepper
• 1/2 cup fresh cilantro leaves, roughly chopped, plus more for garnish
• 1/3 cup quinoa
• 8 ounces small mushrooms, such as white button or cremini, trimmed and quartered
• 1 cup frozen corn kernels
• 1 can (15 ounces) black soy beans, drained and rinsed
• 1 cup crumbled fresh goat cheese (4 ounces)

Directions

1. Preheat oven to 475 degrees. On a parchment-lined baking sheet, rub peppers with 2 teaspoons oil. Roast until slightly blackened and softened, 15 to 20 minutes, turning once. When cool enough to handle, remove skins. Make a small slit in each pepper and carefully remove seeds, keeping stem end intact.
   
2. In a blender, combine chipotle, garlic, and 3/4 cup water; season with salt and pepper and blend until smooth. Add cilantro and pulse once to combine.
   
3. In a small saucepan, bring 2/3 cup water to a boil. Add quinoa, cover, and reduce heat to medium-low. Cook until tender, about 10 minutes. Remove from heat and let stand 5 minutes; fluff with a fork.
   
4. Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add mushrooms; season with salt and pepper. Cook until mushrooms are tender, about 5 minutes; add corn and beans and cook until heated, about 2 minutes. Stir in 1/2 cup cheese and quinoa.
   
5. Pour sauce in a 9-by-13-inch baking dish. Stuff peppers with filling and arrange in dish; dot with 1/2 cup cheese. Bake until golden, 15 to 20 minutes. Cool in pan 10 minutes.