Stuffed Poblano Peppers with Quinoa and Chipotle Sauce

stuffed-poblano-pepper-recipeI’ve always loved stuffed poblano peppers. There is something about the subtle heat and the way they lend themselves to complex flavors. So, when I picked up a copy of Power Foods I was extremely happy to see a stuffed poblano pepper recipe that was…. shocking… stuffed with quinoa. I’ve always bought cookbooks and I can’t help but be excited that it is now so common to find quinoa recipes in them.  Power Foods has 9, count them, 9 quinoa recipes in it!  Plus a bunch of other great recipes too!  That has to be a record of any cookbook I own outside of Quinoa 365!

Now, if you’ve been around a while you might remember that I while back I shared another recipe for Quinoa Stuffed Peppers, which also used poblano peppers.  While there are some similarities between the two they are different enough for me to want to share the new one.

For starters, this one uses goat cheese.

I love goat cheese.

Seriously, I have to restrain myself so that every recipe I post doesn’t contain goat cheese.

Secondly, this recipe bakes the peppers in a chipolte, cilantro sauce which was delicious and something I’d never tried before.

 

stuffed poblano peppers

Stuffed Poblano Peppers….Yum!

stuffed poblano peppers

The only thing better than regular stuffed poblano peppers is cooking them in a great sauce!

We are going to start this quinoa recipe by roasting the poblano peppers.  I’ve never actually made a stuffed poblano pepper recipe that did this, but I just loved the result.  It sounds like a lot of work but it really wasn’t all that bad.

stuffed poblano peppers

Getting my poblano peppers ready to stuff!

The process was so worth it and the only real disappointment was my final picture, which just doesn’t do justice to the taste or look of the peppers.  Darn you photography skills and point and shoot camera!

In my defense, I was dealing with two sick kids when I was making this.  I’m kinda thinking it shows. :)

Anyhow….. here’s the recipe and please if you make it snap a picture and send it to me!

: Stuffed Poblano Peppers with Quinoa and Chipotle Sauce

4 poblano peppers
2 teaspoons plus 1 T canola oil
1 T Chipotle chile in adobo sauce, chopped
4 cloves garlic, minced
sea salt and fresh ground black pepper
1/2 cup cilantro, chopped
1 cup cooked quinoa
1 cup roasted red peppers, diced
1 cup corn, fresh or thawed frozen
2 cups of black beans (1 can)
1 cup goat cheese

  1. Preheat oven to 450 degrees. Line a baking sheet with parchment paper. Arrange peppers and brush with 2 teaspoons of oil. Toast for 20 minutes, turning after 10 minutes. Remove from oven and allow to cool until peppers are cool enough to handle. Remove skins and with a small knife carefully make a slit in each Chile. The goal is to remove the seeds while keeping the stem in tact.
  2. In a blender or food processor combine chipotle, garlic, salt, 3/4 cup water and salt and pepper to taste. Blend until smooth and then add in cilantro.
  3. Heat remaining 1 T olive oil in a skillet and add roasted red peppers, corn and black beans. Cook for 2 minutes and then stir in 1/2 cup of the goat cheese and quinoa.  Stuff peppers.
  4. Place chipolte mixture from the blender in a large baking dish. Add peppers and top them with the remainder of the goat cheese. Bake for 15 minutes. Allow to cool for 10 minutes prior to serving.

This recipe was modified from Power Foods.

Diet type: Vegetarian

Number of servings (yield): 4

Meal type: dinner

Calories per serving: 416

Fat per serving: 19.8 g

Cholesterol 27mg Sodium 554mg Total Carbohydrates 40.3g Dietary Fiber 8.7g Sugars 7.7g Protein 20.3g

Preparation time: 20 minuts

Cooking time: 25 minute(s)

 

 

Stay tuned this week because I have exiting news to share plus a bunch of new recipes including quinoa patties and a recipe for gluten free bread!

Do you have a stuffed poblano peppers recipe you would like to share?  If so, I’d love to hear from you!

  • Hungrigyrl

    OMG, that sounds soo good! I love goat cheese, with poblano peppers. I made a roasted poblano pepper enchilada recipe once that had goat cheese and it was to die for. I totally want to make this.

    • Wendy Polisi

      Thanks!  Roasted Poblano Pepper Enchilada's….wow….that sounds really amazing!  You've given me some inspiration here. :)

  • kristy

    I'm sorry, where do you get the chipotle chile in adobo sauce?
    Thanks, Kristy

    • Wendy Polisi

      You can get them in the canned food section – sometimes they are in the ethnic section.  We travel around the US extensively and I've never found a grocery store that didn't have them but sometimes you do have to ask.  They will not be expensive at all.

      • kristy

        Thank you Wendy!

    • Rebecca

      Kristy… I freeze the chipotle in adobo chilis individually in cling wrap since I don't use them too often. And then when you need them they are right there!

  • Guest

    Great receipe Wendy. Thank you. I was looking at the nutritional info and was having a hard time believing the fiber numbers and that something with goat cheese in it had no cholesterol. So I plugged the receipe into a diet tracker program from my fitness club's website. I came up with the following numbers per serving (minus the added salt called for in receipe): Total Fat: 22.4g; Saturated Fat: 12.1g; Cholesterol 44.8g; Sodium 804 mg; Carbohydrates 48.4 g; Fiber 12.1g; Sugar 6.57g; Protein 24.5g; Total Calories 478.5.

    • Wendy Polisi

      Thanks for the information…I've emailed you too!  Wendy

  • Molly

    Oh Wendy are you kidding! It looks scrumptious! I will be dreaming about this recipe until I have a chance to make it! Thank you for all of your wonderful ideas!

    • Wendy Polisi

      Molly, you are beyond sweet! You made my day.  Thank you so much.  Wendy

      Sent from my iPad

  • kristy

    Hey Wendy, what temp. for baking at the end?
    Thanks, Kristy

  • Lee

    This sounds so good but I do not like Goat cheese, it stinks to me and it is to goat tasting. Can I use Feta or mozzarella cheese instead of goat cheese in your recipes?

    • Wendy Polisi

      Sure!  I think feta would be the closest to giving a little bite and mozzarella would be good if you were looking for something mild.

      Sent from my iPad

  • Ashley

    I've been hearing a lot about the health benefits of quinoa, and I chose these stuffed peppers as my first experiment with it…they were fabulous! Even my boyfriend the 'meat eater' loved them! They also reheated very well, great dish, thanks so much for the inspiration!

    • Wendy Polisi

      I'm glad you tried these and enjoyed them!

  • Dahlia

    This looked amazing so I had to make it. Made it last night and it was delicious! I'm going to make the recipe next month when I have a girl's night dinner to make. Thanks!

    • Wendy Polisi

      Dahlia – So glad you liked them! I feel honored to be part of your girls night. :)

  • Nicole

    Do you cook the quinoa before stuffing or does it cook inside the pepper?

    • Wendy Polisi

      You should start with cooked quinoa!

  • LuAnn

    Question: Are you supposed to roast both the Poblano and Red Peppers, or only the Red Pepper for the stuffing?

  • Wendy Polisi

    You are welcome Kristy!  Thanks for stopping by!

  • Wendy Polisi

    I do the same thing! You never use an entire can and even though they aren't expensive I hate to waste them. (Plus they are one of those things that I am always forgetting to buy.)