Recipe Swap: Quinoa Stuffed Poblano Peppers

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I’m so pleased. I killed three (not two, three!) birds with one stone with this recipe.

Let me explain…

First of all, I made these stuffed poblano peppers for this month’s Recipe Swap. If you aren’t familiar, the recipe swap consists of 25 foodies and writers from all over the world, and each month we re-interpret a vintage recipe (selected by Christianna of Burwell General Store) and post our creations on the first Sunday of the month. This month, Christianna asked us to re-create a recipe for Wild Rice Dressing.

I was really excited to dive into this recipe. I love wild rice, and felt that this recipe could so easily be re-interpreted in a number of interesting ways. The possibilities were endless!

Which brings me to the second bird I killed with this post. This weekend, I went to a dinner party with friends out at a gorgeous Bed & Breakfast in Dundee. My friend Mari was making Pork Molé for the main course, and I wanted to bring a side dish that would compliment the molé. While dreaming up my dinner party side dish, I also realized that I still needed to make something for this month’s recipe swap. And thus the idea of Quinoa Stuffed Poblano Peppers with Roasted Red Pepper Sauce was born.

The stuffed peppers were a fantastic tribute to the wild rice stuffing and they were the perfect compliment to pork molé tacos. (If you’re counting, that’s two birds…)

The third bird was more of a happy accident. I had a whole bunch of the quinoa and filling leftover, so I decided to make these stuffed peppers again for the Superbowl. I’m not a huge football fan, but I do like to use the Superbowl as an excuse to eat a lot of snack food and watch a few good commercials. And since I was asked to post a recipe on Superbowl Sunday, I think it is completely appropriate to make said recipe for a Superbowl snack! (Confession: this is the one day a year I allow myself to eat Doritos. Specifically, Salsa Verde Doritos. They’re so bad, but so good.)

So with one post, I created a recipe for the swap, a side dish that paired nicely with pork molé, and a radical Superbowl snack. Huzzah!

With that being said, happy Recipe Swap and happy Superbowl Sunday! If I were you, I’d skip the Madonna halftime show and instead I’d recommend you visit the Recipe Swap page to see all the amazing creations my fellow swappers made! ;)

Quinoa Stuffed Poblano Peppers with Roasted Red Pepper Cream Sauce

For the Roasted Red Pepper Sauce
1 cup roasted red peppers
2 tablespoons sour cream
2 tablespoons tomato paste
2 chipotle peppers in adobo sauce (+ 1 teaspoon of the adobo sauce)
1/4 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon cumin

For the Quinoa Stuffed Peppers:
4 Poblano peppers
1.5 cups cooked quinoa (I used a tri-color quinoa blend, but any quinoa will work)
1 yellow onion, diced
2 cloves of garlic, minced
2 carrots, diced
1 stalk of celery, diced
1 heaping cup roughly chopped swiss chard
1 can of black beans
1 cup frozen corn
Cotija cheese
1/2 teaspoon cumin
Salt & pepper, to taste
3 tablespoons roasted red pepper sauce

To make the roasted red pepper sauce:
Blend all sauce ingredients together in a food processor or blender. Taste, and adjust seasonings to your liking. Set aside until use.

To make the stuffed peppers:

Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. When the oil is hot, add in the diced onion and cook for 3-4 minutes. Add in garlic, carrots, and celery and continue to cook over medium heat until the vegetables are lightly browned, 5-7 minutes. Add in the chopped chard and cook until chard is wilted, another 4-5 minutes. Once the chard is cooked, add in the frozen corn and black beans. Cook until they are heated through. Turn off the heat and stir in quinoa and 3 tablespoons of the roasted red pepper sauce. Set aside until needed.

To prepare the poblano peppers, cut each in half and carefully remove the stems and seeds. Place poblano halves on a baking sheet and lightly brush each side with olive oil. Place poblanos under the broiler, and broil each side for 3-4 minutes (until starting to blacken on each side). Remove poblanos, and set aside to cool. At this point, turn off your broiler and set your oven to 350 degrees.

Once the poblanos are cool enough to handle, begin stuffing the peppers. Sprinkle a small amount of cotija cheese in the pepper halves, and then fill the pepper halves with the quinoa mixture. Sprinkle more cotija cheese over the top. Place in a baking dish, and arrange the poblano halves snugly in the dish (so that they support each other). Bake for 10-15 minutes in a 350 degree oven, or until the cheese is nicely browned and the peppers are cooked all the way through.

Serve warm, with roasted red pepper sauce.

27 Responses

  1. PolaM says:

    That pepper looks yummy! very yummy! And love the new layout!

  2. Chef Dennis says:

    what a perfect stuffed pepper! I love quinoa and the smokey heat form the poblano is a perfect compliment to it, and the red pepper sauce sounds soooo very very good!
    Great job with the swap recipe!

  3. This looks simply delightful! I love poblano peppers, and I could drink a quart of mole sauce. (I may have a problem.)

    Seriously, though– great job with the swap, as always!

  4. Wow, wow, wow! What a stellar recipe, Lindsay! Complex yet approachable…a great belly warmer for February. Beautiful recipe and photos!

  5. Kim Bee says:

    Oh man I want to come over for dinner. These are fantastic.

  6. For more years than I want to recall; my distaste for green bell peppers saw me avoid all peppers. I think my move from NC to Denver with such a Mexican influence forced me to try dishes with green, albeit not bell, peppers. Why didn’t someone ever tell me they were so different?

    I love this Lindsay and not just because of the poblano peppers. I shop at Costco. I bought some quinoa there…you know what that means right? I need lots of ideas for quinoa; 4 lbs of those little buggars go a very long way!

    3 birds with one stone. I think that’s called a trifecta!

  7. Shari says:

    YOUR BLOG LOOKS AMAZING – such a great job has been done on your new layout and I really enjoyed your recipe swap post. Everyone seems to have put so much effort into their posts!

  8. I absolutely love your post, the recipe(s) and photos. Your new site looks great as well. And I love it when things come together as you have described :)

  9. First, your site looks gorgeous Lindsay! I completely love it and I hope you do too! I know when mine was updated if really felt like moving into a new house (that I loved). Hope you’ll feel the same!

    I love this dish! It has all the flavore components that I covet. Though I use poblanos in cooking I don’t think I’ve ever stuffed one. This is a beautiful combination and I’d certainly love it with Mari’s Mole. Hope it was a lovely meal out!

  10. Julia says:

    Ha, I love that you accomplished so many things in just 1 post. That’s always a good feeling! AND making something that looks THIS wonderful, you really hit the nail on the head!

  11. Rachel says:

    What an efficient blogger and cook you are – saitsfying three needs with this recipe. It looks like a dish worth sharing as much as possible!
    I love stuffed peppers but didn’t start making them until my mother-in-law served them to me over and over again (they seemed to be the only vegetarian dish in her repertoire at the time). Now I love experimenting with stuffed pepper fillings myself. I’ve never stuffed poblano pepper before, though, so I’ll have to try this!

  12. Lana says:

    Great job on the blog design! It looks gorgeous:)
    I know how you felt after accomplishing a triple feat:)
    Our traditional Serbian recipe for stuffed peppers involves ground meat, but I have stuffed them with quinoa before (and the family loved them!).
    Stuffing poblanos is another thing altogether and I am really excited to try it – they are not too spicy to make my girls run away from home, but spicy enough for the two of us to enjoy thoroughly.
    Creative and good-looking take on the original:)

  13. sarah says:

    This is gorgeous! And so versatile… bookmarked for sure!

  14. Kiri W. says:

    wow – absolutely stunning! I never thought to stuff poblanos in this way, what a winner!

  15. Cucina49 says:

    Those are gorgeous! That red pepper sauce recipe looks like a keeper–I could come up with all kinds of uses for it.

  16. linda says:

    bet they were glad to see you coming through the door. these look so yummy and I know they must have paired with the pork well. thanks.

  17. Love love love this one. Poblanos have such a fantastic flavor; I can imagine that the nuttiness of the quinoa pairs perfectly with the complex flavors of this dish. I think you’ve made something that should go right into my belly.

  18. I don’t think I’ve told you how much I LOVE the new design! The header is just PERFECT.

    As is this recipe! I’ve never made stuffed poblanos, and now have no idea WHY I would have never made them. Totally on the list now, thanks lady!

  19. Shannon says:

    So many memories of going to Pine Tavern….it was my grandparent’s favorite place to eat in Bend ‘back in the day’. Thank you for such a nice reminder of wonderful memories of quality time with Gramma and Grampa.

  20. Jamie says:

    I make a family recipe of stuffed bell peppers with rice and ground beef but I love your rendition of that as well!

  21. These look so perfect and pretty…and deadly! Way to make three killings happen.

  22. I tried something similar last week and loved it! You did an amazing job!! Picture perfect and very yummy!!!

  23. Tiffany says:

    This looks delish! I ONLY stuff poblanos… why would anyone stuff a bell pepper when you can bite into a poblano? :D

  24. Alli says:

    I bet these were such a hit at the Superbowl party…and twist on jalapeno poppers. And much much better! I will have to try them!

  25. Oh yum! This is right up my alley.

  26. Sunny Killoran says:

    Wow – this was SO delicious! I was looking for an vegetarian version of stuffed poblanos and ran across this recipe. I altered it only in that I added big fat golden raisins to the quinoa, deglazed the vegetables with a splash of sherry before adding the chard, beans, and corn, and used nonfat greek yogurt in place of the sour cream. Outstanding, beautiful, and super delicious. Thank you very much!

    • lindsay says:

      Sunny, thanks so much for the kind words! The addition of golden raisins and sherry vinegar sounds AMAZING. The best thing about these peppers, is you can really go a number of different directions with them. I’ll have to try your version!

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