Quinoa-Stuffed Poblanos

 

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Vegetarian Stuffed Poblano Peppers How to recipe, only 220 Calories!

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Making Quinoa Stuffed Poblano Peppers with @cookingforluv

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Healthy Spicy Stuffed Quinoa Poblano Peppers Recipe

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Quinoa Stuffed Poblano Recipe | Episode 344

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Vegetarian and Black Bean Quinoa Stuffed Poblanos

Video taken from the channel: Goodful


 

Vegan quinoa stuffed poblano peppers-turned out great!

Video taken from the channel: Cat On Point


 

Vegetarian Stuffed Poblano Peppers How to recipe, only 220 Calories!

Video taken from the channel: Easy Cooking with Sandy


 

Making Quinoa Stuffed Poblano Peppers with @cookingforluv

Video taken from the channel: The Feedfeed


 

Ginger and Baker: Quinoa Stuffed Poblanos

Video taken from the channel: Ginger and Baker


 

Healthy Spicy Stuffed Quinoa Poblano Peppers Recipe

Video taken from the channel: Colleen’s Kitchen


 

Quinoa Stuffed Poblano Recipe | Episode 344

Video taken from the channel: Average Guy Gourmet


 

Vegetarian and Black Bean Quinoa Stuffed Poblanos

Video taken from the channel: Goodful


DIRECTIONS. Preheat oven to 350 degrees. Grease bottom of a casserole dish. In a large pan heat oil. Saute celery,shallots, mushrooms, garlic for 5 minutes.

Add tomatoes and dried spices cook 3 minutes. Add remaining ingredients except for the shredded cheese and chili`s. Quinoa-Stuffed Poblano Peppers Preheat the oven to 400 °F. Add the whole tomatoes, garlic and chipotle to a blender and puree until smooth. Add to a saucepan and simmer over medium heat until slightly thickened, about 15 minutes.

Preheat oven to 350 degrees Fahrenheit and line a rimmed baking sheet with foil. Spray with nonstick cooking spray. Place poblanos, cut side up, onto baking sheet and cook for 15 minutes.*. Rub poblanos with olive oil and place in a well seasoned cast iron skillet or oiled oven safe baking dish.

Broil until the skin of the pepper is blistered and beginning to brown, 5-10 minutes per side. 3. Remove the peppers from the oven and place them in a bowl. While the quinoa boils, use a knife to make a lengthwise slit into the centers of the poblano peppers. With your hands, open up the peppers and pick out the white ribs and seeds. (These are what make the poblanos spicy.) After finishing the quinoa filling, open up the poblanos. Spoon 1/3 cup quinoa mixture into each chile half.

Step 4 Pour tomato juice into a 13 x 9-inch baking dish; place stuffed chiles in dish. Cover and bake at 350° for 20 minutes. Arrange poblanos on the prepared baking sheet and roast for 20 minutes, turning occasionally, until the skins begin to turn brown and pull away from the flesh.

Meanwhile, make the filling: Heat the olive oil in a large pan over medium heat. Add the red onion, season with salt, and sauté for 3 minutes, until beginning to soften. How to make vegetarian stuffed poblano peppers. Broil the peppers.

Remove the skin and seeds from the peppers. Cook the quinoa. Cook the onions and garlic. Combine the quinoa, onions, garlic, corn, beans, green chiles, chili powder, cumin, salt, and pepper in a bowl. Fill peppers with the quinoa.

Stuffed Poblano Peppers are loaded with southwest seasoned ground beef, rice, veggies, and cheese for a satisfying dinner with just a little bit of a kick! Everybody raves about this twist on classic stuffed peppers! Stuffed peppers are one of our favorite weeknight meals! They are lower in carbs and a great way to get kids to eat more vegetables.

Quinoa Corn and Black Bean Stuffed Poblanos is the best kind of vegetarian comfort food! Protein-rich quinoa, corn, black beans, stuffed into smoky roasted peppers with a green chile sauce and plenty of CHEESE! Prep Time30 minutes Cook Time45 minutes.

List of related literature:

WHY THIS RECIPE WORKS: Quinoa makes a stellar side dish, but we wanted this grain to be at the center of a robust, flavorful vegetarian casserole with layers of flavor and a cheesy topping.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

We started by toasting the quinoa to bring out its flavor before adding liquid to the pan and simmering the seeds until nearly tender.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Reduce heat to medium-low, cover, and simmer until quinoa is tender but still soupy, 16 to 18 minutes.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

Toss the quinoa mixture to combine and season with salt and pepper as needed.

“Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day” by Gaby Dalkin
from Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day
by Gaby Dalkin
HMH Books, 2013

Add the pine nuts and cook over medium heat, stirring constantly, until evenly browned.

“The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice Cooker” by Beth Hensperger, Julie Kaufmann
from The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice Cooker
by Beth Hensperger, Julie Kaufmann
Harvard Common Press, 2003

Reduce the heat to low, cover, and simmer until the quinoa is just tender, about 12 minutes.

“Cooking for Geeks: Real Science, Great Cooks, and Good Food” by Jeff Potter
from Cooking for Geeks: Real Science, Great Cooks, and Good Food
by Jeff Potter
O’Reilly Media, 2015

Feel free to play around with this recipe, adding fruit or spices to it.

“The Essential Alkaline Diet Cookbook: 150 Alkaline Recipes to Bring Your Body Back to Balance” by Rockridge Press
from The Essential Alkaline Diet Cookbook: 150 Alkaline Recipes to Bring Your Body Back to Balance
by Rockridge Press
Callisto Media Incorporated, 2015

Broiling the vegetables gave us similar results, tempering the tartness of the tomatillos and bringing a near-sweet richness to the poblanos.

“The Cook's Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes” by Cook's Illustrated
from The Cook’s Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes
by Cook’s Illustrated
America’s Test Kitchen, 2014

Reduce heat to low, cover, and simmer 15 minutes, or until quinoa is cooked.

“The Lose Your Belly Diet: Change Your Gut, Change Your Life” by Travis Stork, M.D.
from The Lose Your Belly Diet: Change Your Gut, Change Your Life
by Travis Stork, M.D.
Bird Street Books, 2016

This recipe makes enough for two batches of Ricotta, Honey, and Pine Nut Crostini (this page), or just make one batch of crostini and save what’s left of the ricotta for one of my ravioli recipes starting from this page to this page.

“My Italian Kitchen: Favorite Family Recipes from the Winner of MasterChef Season 4 on FOX” by Luca Manfé, Gordon Ramsay, Joe Bastianich
from My Italian Kitchen: Favorite Family Recipes from the Winner of MasterChef Season 4 on FOX
by Luca Manfé, Gordon Ramsay, Joe Bastianich
ABRAMS (Ignition), 2014

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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22 comments

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  • What’s the ingredient that looks like little fine white ‘tails’ almost? It doesn’t become apparent until you’re spooning the filling into the Peppers. AND, wouldn’t it be easier to deseed the Peppers before you roast them?

  • I learn something new every time I visit your channel. I had no idea chocolate was used in mole sauce but it makes so much sense! Those look great by the way. ��

  • What’s the ingredient that looks like little fine white ‘tails’ almost? It doesn’t become apparent until you’re spooning the filling into the Peppers. AND, wouldn’t it be easier to deseed the Peppers before you roast them?

  • I’ve been having an obsession with stuffed poblanos lately, so I have been looking at different variations to try. This sounds very delicious and healthy. I can’t wait to try it!

  • That looks really good. I’ve just started to grow my first Poblano plant today, and I hope to use this recipe  during the summer.   

  • Someone gave me some poblano peppers. I didn’t know what to do with them. I found this recipe and tried it several times. So good. Now I am going to try this wth regular bell peppers I have on hand.Yumm!

  • Paula, your ��KEY LIME MOUSSE PIE has become our Anniversary Pie each year. Best Dessert Ever!!
    We make it together and then serve it with dinner! A yearly tradition now!

  • As a tip for stopping the cooking process, you can use an ice bath just a large bowl of ice & water. Running water kinda works, but doesn’t halt the process completely as quick.

  • Someone gave me some poblano peppers. I didn’t know what to do with them. I found this recipe and tried it several times. So good. Now I am going to try this wth regular bell peppers I have on hand.Yumm!

  • Sandy these are excellent! OMG yum I’d love to try these. Can’t get poblano peppers here though:/ any other substitute? Bell peppers I guess

  • Actually, the hottest part of a hot pepper is not necessarily its seeds but those whitish “membranes” that connect the seeds to its interior the stuff that some people “take/cut” out along with the seeds. Just FYI.

  • I learn something new every time I visit your channel. I had no idea chocolate was used in mole sauce but it makes so much sense! Those look great by the way. ��

  • Actually, the hottest part of a hot pepper is not necessarily its seeds but those whitish “membranes” that connect the seeds to its interior the stuff that some people “take/cut” out along with the seeds. Just FYI.

  • I’ve been having an obsession with stuffed poblanos lately, so I have been looking at different variations to try. This sounds very delicious and healthy. I can’t wait to try it!

  • That looks really good. I’ve just started to grow my first Poblano plant today, and I hope to use this recipe  during the summer.   

  • Fantastic recipe.  It’s perfect for the healthy eating that we are all try to do this time of the year.  And it’s gluten free too.  Hope you have a fantastic 2014.:) 

  • Thank you for the healthy Mexican recipe. I will try this! The traditional Chili Rellenos are high fat and cholesterol. Please post more healthy Mexican recipes.

  • As a tip for stopping the cooking process, you can use an ice bath just a large bowl of ice & water. Running water kinda works, but doesn’t halt the process completely as quick.

  • Fantastic recipe.  It’s perfect for the healthy eating that we are all try to do this time of the year.  And it’s gluten free too.  Hope you have a fantastic 2014.:) 

  • Sandy these are excellent! OMG yum I’d love to try these. Can’t get poblano peppers here though:/ any other substitute? Bell peppers I guess

  • Thank you for the healthy Mexican recipe. I will try this! The traditional Chili Rellenos are high fat and cholesterol. Please post more healthy Mexican recipes.

  • A good alternative vegetarian option, my 2 adult children have recently become vegetarian and this is a great recipe to add to my collection, I still love to cook for them and this has all the bells and whistles of good old comfort food. Thanks Paula!