Stuffed Poblano Peppers - Kidney Kitchen

Ingredients

• 5 medium (46g each) Poblano peppers
• 2 cups water
• 1 cup quinoa
• 3 tablespoons olive oil
• 1 small (70g) onion, diced
• 2 ribs celery, diced
• 2 small (50g each) carrots, diced
• 2 cloves of garlic, minced
• ½ cup roasted red peppers (from a jar), diced
• 1 tablespoon canned chipotle in adobo sauce, minced
• 1 cup canned low sodium peas, drained
• ⅓ cup pecans, chopped