Quinoa stuffed Roasted Poblano Peppers

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lisa 1

"Really easy and delicious. My husband loved these. He had the chipolte tabasco all ready to go and he never used it, it was that good. Great for the vegetarian or vegan in your home. Or, as a healthy side dish or appetizer."
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30 servings
Serving size has been adjusted!

Original recipe yields 2 servings



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  1. Heat your broiler and put both "washed" poblano peppers on the second rack down to roast. Keep you eye on the peppers. You want the skin to char/turn black, then turn as needed to char the skin all around.
  2. Remove from the broiler and let cool.
  3. Once you can handle them, slid off the skin, slice 1 side to open flat and remove the seeds. Before discarding the seeds, taste them to see if there is any "heat". If you have a pepper that has heat, save those seeds to put into your Quinoa mixture.
  4. Heat canola oil in pan and add all your ingredients including the nuts. Saute' until tender.
  5. Stuff the peppers and serve.
  6. How simple and delicious!



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