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    You are in: Home / Recipes / Quinoa Stuffed Poblanos Recipe
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    Quinoa Stuffed Poblanos

    Average Rating:

     6 Total Reviews

    Showing 1-6 of 6

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    • on June 08, 2010

      Wow, this was great! I made a few substitutions: onions for shallot, omitted the oregano, corn, black beans, and cotila cheese (didn't have), and subbed cumin instead. Delicious. Even the kids loved this; my 7-year-old asked me to make it for dinner every night this week. :) Next time I'll double the recipe and add in the black beans and corn, but we really liked the cumin, so I think I'll stick with that. It's great with guacamole. Sauteed zucchini would be good, too. I love eating something this healthy AND delicious.

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    • on December 11, 2010

      Wonderful! We loved the quinoa filling inside of the poblanos. I used the oven method to roast the poblanos for use in the recipe, which worked out great time-wise, as I was able to have the quinoa cooking on the stovetop at the same time, leaving me free to start chopping veggies! It moved quickly from there, and we enjoyed the results very much. I made one minor change, which was to use a Mexican-style cheese blend (asadero, manchego & quesadilla cheeses) instead of cheddar on the very top. Very enjoyable. Thanks for sharing! Veg*n Swap 29

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    • on December 03, 2010

      I'm going to save my rating for later as I had a couple of issues - not with the recipe, but things I did. I roasted the peppers in the oven like I've done before. Need to rethink that one :) Next time I'll flash roast them under the broiler so as to keep the meat of the peppers firm. Mine were, well, underwhelming & limp. My topping was also dry, but then I didn't use mushrooms, corn or beans, all that would have added some moisture. I picked this recipe as my first venture into the land of quinoa, and holy moley, that stuff is the bomb!! Roasted it before cooking. The aroma and taste of this is really, really good - just need to make the changes mentioned and I think it will be a winner, hands down. Thanks for sharing!!

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    • on June 28, 2010

      I did like this, but I made it for a potluck and changed a couple of things. I used jalapenos and firm silken tofu instead of the cheese in the filling. The jalapenos were too spicy for most of the people there. I had leftovers. I used two for each poblano called for and still only used half the filling. I'm eating it (the filling) now for my lunch at work, tastes good.

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    • on April 06, 2010

      Made a great vegetarian lunch. One of the comments was hooray a flavorful Mexican dish with out the heat. Made as written and DH said please do not change a thing. Guess that means I'll be making these again. These made a great main dish do not think I would use as an appetizer. Thanks so much for the post.

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    • on March 19, 2010

      This was wonderful! I fixed this last night to go with Mexican meatloaf and broccoli. Definately a keeper! I roasted my poblano peppers on the stove and followed the directions except I didn't have Cotja cheese so I used some parmesan cheese. Delicious...Made for French Forum...Paprika.

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    Nutritional Facts for Quinoa Stuffed Poblanos

    Serving Size: 1 (91 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 116.0
     
    Calories from Fat 53
    46%
    Total Fat 5.9 g
    9%
    Saturated Fat 2.3 g
    11%
    Cholesterol 11.1 mg
    3%
    Sodium 205.5 mg
    8%
    Total Carbohydrate 13.5 g
    4%
    Dietary Fiber 3.2 g
    12%
    Sugars 2.6 g
    10%
    Protein 4.6 g
    9%

    The following items or measurements are not included:

    cooked quinoa

    shredded cheddar cheese

    Detailed Nutrition Values About Nutrition Info

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