Best 2 Quinoa Stuffed Poblanos Recipes

**Quinoa-Stuffed Poblanos: A Culinary Symphony of Flavors**

Welcome to a culinary journey that blends the vibrant flavors of Mexican cuisine with the wholesome goodness of quinoa. Discover the delectable dish of Quinoa-Stuffed Poblanos, a symphony of textures and tastes that will tantalize your palate. This article presents a collection of carefully curated recipes, each offering a unique twist on this classic dish. Whether you're a seasoned home cook or just starting your culinary adventures, these recipes will guide you in creating a delightful meal that's both nutritious and satisfying.

Our first recipe, "Classic Quinoa-Stuffed Poblanos," takes you back to the basics, showcasing the harmonious blend of quinoa, vegetables, and cheese nestled within roasted poblano peppers. For a vegetarian twist, try the "Veggie-Packed Quinoa-Stuffed Poblanos," bursting with a colorful array of roasted vegetables and a touch of zesty spices. If you're craving a creamy and cheesy delight, the "Quinoa-Stuffed Poblanos with Creamy Poblano Sauce" is a must-try, featuring a velvety sauce made from roasted poblanos and a blend of cheeses.

For those who love a little heat in their food, the "Spicy Quinoa-Stuffed Poblanos" delivers a flavorful punch with a combination of chili powder, cumin, and a hint of cayenne pepper. And if you're looking for a healthier option, the "Quinoa-Stuffed Poblanos with Black Beans and Corn" incorporates protein-rich black beans and sweet corn, creating a satisfying and nutritious meal.

All the recipes in this article provide step-by-step instructions, ensuring that you can effortlessly create these culinary masterpieces at home. With stunning visuals and detailed descriptions of each step, you'll be guided through the process of roasting poblanos, preparing the quinoa stuffing, and assembling the dish to perfection.

So, prepare your taste buds for a delightful adventure as you delve into the world of Quinoa-Stuffed Poblanos. Whether you prefer classic flavors or crave a spicy kick, these recipes have something for everyone. Gather your ingredients, ignite your passion for cooking, and let's embark on this culinary journey together!

Check out the recipes below so you can choose the best recipe for yourself!

VEGETARIAN AND BLACK BEAN QUINOA STUFFED POBLANOS RECIPE BY TASTY

Vegetarian and Black Bean Quinoa Stuffed Poblanos Recipe by Tasty image

Kick your weeknight dinner up a notch with these flavor-packed stuffed poblano peppers. Full of protein-packed quinoa and black beans, these peppers are way more than a side dish. Try using dairy-free cheese to make them vegan!

Provided by Rachel Gaewski

Categories Dinner

Yield 6 servings

Number Of Ingredients 17

Ingredients

6 large poblano chiles
1 tablespoon olive oil, plus more for greasing
½ medium red onion, diced
kosher salt, to taste
3 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon ground coriander
½ teaspoon cayenne
2 cups cooked quinoa
¾ cup canned black bean, drained and rinsed
¾ cup fresh corn kernels
⅔ cup tomato sauce
1 tablespoon lime juice
¼ cup fresh cilantro, chopped, plus whole leaves, for garnish
¾ cup monterey jack cheese
avocado, for serving, sliced
Lime wedge, for serving, sliced

Steps:

Preheat the oven to 425°F (220°C). Line a baking sheet with a reusable baking mat or parchment paper.
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. Add the garlic and sauté for 1 minute, until fragrant. Add the cumin, coriander, and cayenne and stir to coat the vegetables with the spices.
Add the quinoa, beans, corn, tomato sauce, and lime juice and season with salt. Stir to combine, then cook until heated through, about 5 minutes. Remove the pan from the heat and stir in the chopped cilantro.
Transfer the roasted poblanos to a bowl and cover with a plate or plastic wrap. Steam for 15 minutes.
Reduce the oven temperature to 375°F (190°C).
Peel the skins off the poblanos. Leaving the stem intact, cut a slit lengthwise down each pepper to form a pouch. With a small spoon, carefully remove the seeds. The poblano flesh will be delicate-it's fine if it tears a bit.
Lay the peeled poblanos side by side in a greased 9-x13-inch (22 cm x 33 cm) baking dish. Stuff each pepper with about ½ cup of the filling. Top each pepper with 2 tablespoons of Monterey Jack cheese.
Bake the stuffed peppers for 15-20 minutes, until the filling is completely warmed through and the cheese is melted and beginning to brown.
Serve the peppers garnished with cilantro leaves and serve with avocado slices and lime wedges.
Enjoy!

Nutrition Facts : Calories 366 calories, Carbohydrate 48 grams, Fat 12 grams, Fiber 7 grams, Protein 16 grams, Sugar 3 grams

QUINOA STUFFED POBLANOS

Quinoa Stuffed Poblanos image

This Recipe #243689 gives four different ways to roast your poblanos.The chili's range in heat so taste a little piece if not to hot go ahead and add some pepper flakes if desired to the filling. Serve as an appetizer, side or a main vegetarian meal.

Provided by Rita1652

Categories Grains

Time 50m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

4 poblano peppers, roasted, seeds removed and sliced in half
1 tablespoon olive oil
1 large celery (almost one cup sliced)
1 large shallot, 1/2 cup diced
3 mushrooms, 1 cup diced
3 garlic cloves, minced
1 cup diced tomato
1 teaspoon dried oregano
1 teaspoon dried parsley
1/2 teaspoon smoked paprika
salt and pepper
1 cup cooked quinoa
3 ounces Cotija cheese, crumbled
1 cup corn
1/2-1 cup black beans (optional)
1 tablespoon fresh cilantro, chopped
1/2 cup shredded cheddar cheese

Steps:

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. Taste and season with salt and pepper to your likings.
Fill chili`s distributing the filling among the halves and place cut side up in the prepared casserole.
Sprinkle with cheese.
Bake 15-20 minutes.

Tips:

Choose the right poblano peppers: Look for poblano peppers that are large, firm, and have smooth, dark green skin. Avoid peppers that are bruised or have blemishes.
Roast the poblano peppers properly: Roasting the poblano peppers is an important step that helps to bring out their flavor and make them easier to peel. To roast the peppers, place them directly over a gas burner or under a broiler until the skin is charred. Then, transfer the peppers to a paper bag or bowl and let them steam for 15 minutes. Once the peppers are cool enough to handle, peel off the charred skin.
Make sure the quinoa is cooked properly: Quinoa is a healthy and versatile grain that is perfect for stuffing poblano peppers. To cook the quinoa, rinse it well under cold water. Then, bring 1 cup of quinoa and 2 cups of water to a boil in a medium saucepan. Reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked through and the water has been absorbed.
Use a variety of vegetables for the filling: The filling for quinoa-stuffed poblanos can be made with a variety of vegetables, such as corn, black beans, bell peppers, and onions. Feel free to use your favorite vegetables or whatever you have on hand.
Season the filling well: Be sure to season the filling with a variety of spices and herbs, such as chili powder, cumin, garlic powder, and oregano. This will help to give the filling a delicious flavor.
Stuff the poblano peppers carefully: Use a spoon to carefully stuff the poblano peppers with the quinoa filling. Be careful not to overstuff the peppers, as this can make them difficult to close.
Bake the poblano peppers until they are heated through: Place the stuffed poblano peppers in a baking dish and bake them in a preheated oven until they are heated through. This will usually take about 20 minutes.
Serve the poblano peppers with your favorite toppings: Quinoa-stuffed poblanos can be served with a variety of toppings, such as salsa, guacamole, sour cream, or cheese. You can also serve them with a side of rice or beans.

Conclusion:

Quinoa-stuffed poblanos are a delicious and healthy meal that can be enjoyed by people of all ages. They are perfect for a weeknight dinner or a special occasion. With a little planning and effort, you can easily make this dish at home. So next time you are looking for a new and exciting recipe, give quinoa-stuffed poblanos a try!

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