Poblano Peppers and Quinoa

Peppery Fall Deliciousness!

IMG_1340Poblano peppers, like other mild or sweet peppers, are high in fiber and low in fat and calories, making for a filling yet lean food.  Poblanos are harvested most of the summer and early fall so stuff ‘em while they last!  This is a super easy recipe I adapted from Food Network, really filling and delicious.  It can easily be made vegan, the filling is so good it doesn’t need the cheese (although if not vegan the cheese is a really yummy addition!).  If going vegan I would suggest topping with some awesome guacamole, cheese’s best vegan substitute.  Happy peppering!

What You Need


2 large or 3-4 small poblano peppers

28-ounce can organic whole peeled tomatoes

1 chipotle pepper packed in adobo sauce

3-5 garlic cloves

2 TBL olive oil

1/2 small red onion, diced

1/2 green or red bell pepper, diced

1 small heirloom tomato or plum tomato, roughly chopped

15-ounce can pinto or black beans, drained and rinsed

1 cup cooked quinoa (fyi 1 cup dry quinoa yields 3 cups cooked)

1 tsp chili powder

3 TBL chopped green onion


1 cup organic grated mexican cheese mix or cheddar or daiya for vegan

1-2 avocados diced or guacamole

What To Do 



Preheat oven to 400 degrees.  Combine 28-ounce can tomatoes, chipotle pepper and a little adobo sauce, and garlic in a blender and blend until smooth.  Transfer mix to a saucepan and cook over medium heat until slightly thickened ~10-15minutes.




Heat olive oil in skillet over medium heat, add onion and bell pepper.  Saute until softened ~5 minutes.  Add heirloom/plum tomato cook until it breaks down ~another 3 minutes.  Stir in beans, quinoa and chili powder.  Turn off heat and fold in chopped green onion.




Halve the poblano peppers, remove seeds.  Stuff peppers with quinoa mixture.  Pour about half the sauce in a 13 x 9″ casserole dish.  Place the peppers on top the sauce.  Pour the remaining sauce over peppers.  Sprinkle peppers with cheese (if going vegan and skipping dayia, skip this part and replace with guac at the end).  Cover dish with foil and bake for 30 minutes.


When peppers are finished, top with extra green onion and avocado or guacamole. Enjoy!

**recipe adapted from Food Network 







Categories: Eat & Drink

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