Sometimes stuffed peppers seem like so much work. I don’t really know why, but maybe it has something to do with the fact that you have to make a filling and then bake it and then…okay, I really have no good reason. They’re actually pretty easy, can be made in large batches, and you can make them with all sorts of flavors! Well, this quinoa and vegetable stuffed roasted poblano peppers recipe is all of the about. Except NOT a lot of work.
The filling is, well, filling! It’s protein and veggie packed, and you won’t even miss the meat. The sweet potatoes balance out the spices really well, and the quinoa and beans soak up all the delicious flavors. Also, by using quinoa instead of rice, you get more of the vegetables mixed in because the grains aren’t as big! By cooking the filling in a skillet first, it means that you really don’t need to bake them very long. I love that about these because it means dinner will be ready more quickly.
Now let’s talk about these peppers. For a while now, I have opted for poblano peppers over the usual bell pepper. They have a bit of a spice rather than a bit of sweet which means they add a nice, unique flavor to whatever you’re filling them with. In this case, since these peppers are filled with sweet potatoes, the sweetness is already there, so the extra little kick is welcome. By roasting these peppers first, it really brings out the smoky spice of the peppers while mellowing it out at the same time. They are fragrant and delicious rather than overpowering. Also, by roasting them with the stems and seeds, it helps them keep their shape, and enhances the flavor (the heat is in the seeds, after all!).
I’m scheming to figure out an adaption of this recipe that does not require a pre-cooked filling, so I will let you know when that happens. It will likely involve stuffing uncooked peppers… Anyway, for now, enjoy these stuffed peppers that you can top off with all your favorite sprinkles, like cilantro, green onions, hot sauce, salsa, avocado or guacamole, fresh tomatoes, and the list goes on…
Quinoa and Vegetable Stuffed Roasted Poblano Peppers
Ingredients
- 2 Tbsp. Olive oil
- 1 Cup Sweet potato, peeled and diced
- Salt and pepper
- 1/2 Cup Yellow onion, diced
- 1/2 Cup Zucchini, sliced and quartered
- 1/2 Cup Quinoa
- 4 Cloves Garlic, minced
- 3/4 tsp. Cayenne pepper
- 1 tsp. Cumin
- 1 tsp. Paprika
- 1 tsp. Chili powder
- 1 Cup Black beans
- 1/2 Cup Frozen corn
- 12 Oz Can diced tomatoes
- 1/4 Cup Water
- 4 Poblano peppers
- 1/4 Cup Cheddar cheese, grated
Instructions
- Heat olive oil in skillet over medium high heat. Add sweet potato and season with salt and pepper to taste. Cook for 5 minutes stirring occasionally. Place in bowl and set aside.
- Add onion to same pan, and sautee for about 2 minutes until tender. Add quinoa, zucchini, garlic and spices and stir for about 1 minute. Then add the beans, corn, tomatoes and water. Cover and simmer over medium low heat for 15 minutes. When done, uncover, stir once, and set aside to let cool, about 5 minutes.
- Meanwhile, preheat oven on broil. Slice whole poblano peppers in half and place seed side down on a foil lined baking sheet. Roast in oven for 5 minutes, or until they begin to blister.
- Carefully spoon/cut out the seeds from each pepper and discard. Place each pepper with the open side facing up into a 9 x 13 baking sheet. Lower oven temperature to 350 degrees.
- Spoon filling into each pepper half. (you may have a little extra filling). Bake uncovered in 350 degree oven for 15 minutes. Remove from oven and sprinkle cheese on top of the peppers. Return to oven for 2 minutes, and then remove.
- Serve hot with you choice of toppings: green onions, cilantro, fresh tomato, avocado, salsa, hot sauce, etc.
