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.
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.
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!
- 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
- 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.
- 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.
- 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.
- 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.