Quinoa-Stuffed Poblano Peppers

Rated 5.0 based on 3 customer reviews
Quinoa-Stuffed Poblano Peppers
Quinoa-Stuffed Poblano Peppers
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Ingredients

  • Stuffed Poblano Peppers:
  • 1 cup water
  • ½ cup quinoa
  • 1 tomato, diced
  • ½ zucchini, diced
  • ½ small yellow onion, diced
  • ½ cup chopped parsley
  • ½ teaspoon chili powder
  • ½ teaspoon cumin
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup goat cheese, crumbled
  • 3 poblano peppers, halved and seeded

  • Lime Crema:
  • ¼ cup sour cream
  • 1 lime, zested
  • ½ lime, juiced
  • 1 pinch salt

Directions

  1. Preheat the oven to 350°F(175°C).
  2. Stir water and quinoa together in a pot and bring to a boil. Cover pot and simmer until water has been absorbed, 15 to 20 minutes.
  3. Stir the cooked quinoa, tomato, zucchini, onion, parsley, chili powder, cumin, salt, and pepper together in a bowl; add goat cheese and stir gently to incorporate.
  4. Spoon the quinoa mixture into the pepper halves and arrange onto a baking sheet.
  5. Bake in preheated oven until the poblanos have become tender, 25 to 30 minutes.
  6. Stir the sour cream, lime zest, lime juice, and salt together with a whisk in a small bowl; drizzle over the poblanos to serve.
Mealthy tip:

If Poblano peppers are not currently in season or not available, try green or red bell peppers instead because they tend to be available in stores year-round. Leftover rice can be substituted for the cooked quinoa in this recipe.

Reviews

5.0out of 5 Stars

(3 Reviews)

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What others are saying

Image of Gary Myers

Gary Myers says:

I love a nice spicy dish like the next guy, and this one does not disappoint. These peppers had a lot of flavor but were not too spicy. I will make a lot more of these when my garden peppers are ready this fall!

Image of Laura Griffin

Laura Griffin says:

I love these stuffed peppers! Poblanos are mildly hot so it added a nice kick to this dish. I've really only ever used poblanos in Mexican cooking, so this reminded me of those same bold flavors. With that said, I opted for cotija instead of goat cheese crumbles. The lime crema was also really delicious. I really enjoyed it overall and am definitely going to make this again.

Image of Greg Jones

Greg Jones says:

These stuffed poblano peppers were great. I was hesitant about the quinoa at first, but surprisingly it was really good. I think it is my new favorite ingredient to cook with! I always usually make rice stuffed bell peppers so this was a nice switch.