Quinoa Stuffed Poblanos

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.

Well the poblano s got a little over roasted so I laid them out and covered w the stuffing and then cheese.. like a lasagna

This was a very tasty and relatively healthy meal. The only difficulty we had was keeping the stuffing in the peppers so the peppers would retain their shape as pictured. My husband thought that maybe next time he would stuff them whole. The flavor was really good. Thanks for posting!

This was delicious! I changed up the recipe a bit and also roasted one red Fresno chili, one medium temp jalapeño, and one medium sized red bell pepper. I also substituted the corn with a roasted corn on the cob. Used Mexican oregano, 1 tsp chipotle chile powder and 1+ tsp of cumin. Took another reviewer's suggestion and used the pre-shredded Mexican blend cheese (becuae i had it on hand) blended with the Cotijo cheese. I also put about 2 tablespoons of the blended cheese into the quinoa/veggie mixture--no mushrooms. I only had 3 whole Pablanos but made a large amount of the quinoa mixture. With the leftover quinoa I will blend some with eggs and make quinoa patties for breakfast--always a good use of leftover quinoa! I always know how a recipe rates with hubby by his answer to "how often would you like to have this again?" He told me he would eat this once a week if it didn't involve so much time for me to roast all the peppers and corn at the hot grill in the hot sun. But that was my choice. I wanted to use some of the beautiful veggies from our garden and all peppers are so tasty when roasted/grilled! I can't wait to make this for our next family event! Thanks for the great recipe!

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