I’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….Yum!
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.
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!
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