Cooking for Luv: Vegetarian + Vegan Recipes
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Quinoa Stuffed Poblano Peppers

11 Jul Quinoa Stuffed Poblano Peppers

A healthy mashup of a Hungarian Stuffed Pepper and a Chile Relleno, this quinoa stuffed pepper makes a delicious meatless main dish with tons of protein!

(Watch the quick how-to-video made for The Feed Feed here! )


6 Poblano Peppers
4 Cups Cooked Quinoa (Overcooked so slightly mushy)
1 Cup Dried Cherries
1 Cup Chopped Roasted Salted Almonds
1 Cup Cojita Cheese (Optional)
1 Cup Chopped Fresh Mint
1 Tablespoon Kosher Sea Salt
3 Tablespoons Fresh Lemon Juice
1 Tablespoon Finely Minced Fresh Garlic


Roast poblanos over open flame (or under the broiler) until skin is completely blackened
Place in a bowl and cover with plastic wrap for 10 minutes to steam the skins
Gently peel skins off with your fingers
Carefully slice a slit in the pepper along one of the indents and take out the seeds with your fingers
Rinse off skin and seeds under the faucet

Preheat Oven to 425 degrees
Mix all remaining ingredients in a bowl, then pack tightly into each pepper
Place peppers in an oiled baking pan and cook for 15 minutes
Serve hot





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