Quinoa Stuffed Poblano Peppers Recipe

Name: Quinoa Stuffed Poblano Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 28-ounce can whole peeled tomatoes; 3 cloves garlic, peeled; 1 chipotle pepper (packed in adobo sauce); 2 tablespoons olive oil; 1/2 small red onion, diced; 1/2 small red bell pepper, diced; 1 plum tomato, diced; One 15-ounce can pinto beans, drained and rinsed; 1 cup cooked quinoa; 1 teaspoon chili powder; 3 tablespoons chopped green onions, optional; 2 large poblano peppers (4 if small); 1/2 cup grated reduced-fat pepper jack cheese; Avocado Cream Sauce, recipe follows; Diced tomatoes, for garnish, optional; Green onions, sliced, for garnish, optional; 1 large ripe avocado; 1/2 cup reduced-fat Greek yogurt; Juice of 1 lime; Kosher salt and freshly ground black pepper

Servings: persons

One 28-ounce can whole peeled tomatoes
3 cloves garlic, peeled
1 chipotle pepper (packed in adobo sauce)
2 tablespoons olive oil
1/2 small red onion, diced
1/2 small red bell pepper, diced
1 plum tomato, diced
One 15-ounce can pinto beans, drained and rinsed
1 cup cooked quinoa
1 teaspoon chili powder
3 tablespoons chopped green onions, optional
2 large poblano peppers (4 if small)
1/2 cup grated reduced-fat pepper jack cheese
Avocado Cream Sauce, recipe follows
Diced tomatoes, for garnish, optional
Green onions, sliced, for garnish, optional
1 large ripe avocado
1/2 cup reduced-fat Greek yogurt
Juice of 1 lime
Kosher salt and freshly ground black pepper

1
Preheat the oven to 400 degrees F.
2
Add the whole tomatoes, garlic and chipotle to a blender and puree until smooth.
3
Add to a saucepan and simmer over medium heat until slightly thickened, about 15 minutes.
4
Heat the olive oil in a large skillet over medium-high heat.
5
Add the onions and bell peppers and saute until softened, about 5 minutes.
6
Add the plum tomatoes and cook until it breaks down, another 3 minutes.
7
Stir in the beans, quinoa and chili powder.
8
Turn off the heat and fold in the chopped green onions if using.
9
Split the poblano peppers in half and remove the seeds.
10
Stuff the peppers with the quinoa mixture.
11
Ladle about half of the tomato sauce into a 13- by 9-inch casserole dish.
12
Place the peppers on top and ladle over the remaining sauce.
13
Sprinkle the peppers with the cheese, cover the casserole dish with foil and bake for 30 minutes.
14
Remove the foil from the top and cook until the peppers are very soft, another 5 minutes.
15
Top with Avocado Cream Sauce, diced tomatoes and sliced green onions if desired.
16
Slice the avocado in half and remove the pit.
17
Scoop the flesh into a food processor and add the yogurt, lime juice and a big pinch of salt and pepper.
18
Blend until smooth.

193

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: One 28-ounce can whole peeled tomatoes, 3 cloves garlic, peeled, 1 chipotle pepper (packed in adobo sauce), 2 tablespoons olive oil, and more.

Yes, Quinoa Stuffed Poblano Peppers falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Quinoa Stuffed Poblano Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions