Reviews (1) Add Rating & Review 32 Ratings 5 star values: 12 4 star values: 11 3 star values: 6 2 star values: 2 1 star values: 1 Martha Stewart Member Rating: 5 stars 03/06/2013 Love this recipe and make it all the time. Only change I make is to use black beans, rather than black soy beans.
Back to Stuffed Poblano Peppers in a Chipotle Sauce All Reviews for Stuffed Poblano Peppers in a Chipotle Sauce - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Stuffed Poblano Peppers in a Chipotle Sauce Recipe Summary Servings: 4
Ingredients Ingredient Checklist 4 large poblano peppers 2 teaspoons plus 1 tablespoon vegetable oil 1 tablespoon chopped chipotle chile in adobo 1 garlic clove Coarse salt and ground pepper 1/2 cup fresh cilantro leaves, roughly chopped, plus more for garnish 1/3 cup quinoa 8 ounces small mushrooms, such as white button or cremini, trimmed and quartered 1 cup frozen corn kernels 1 can (15 ounces) black soy beans, drained and rinsed 1 cup crumbled fresh goat cheese (4 ounces)
Cook’s Notes Quinoa not only brings calcium to the table, but also provides a hefty dose of protein.
Gallery Stuffed Poblano Peppers in a Chipotle Sauce
Recipe Summary Servings: 4
Gallery
Stuffed Poblano Peppers in a Chipotle Sauce
Stuffed Poblano Peppers in a Chipotle Sauce
Stuffed Poblano Peppers in a Chipotle Sauce
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 4 large poblano peppers 2 teaspoons plus 1 tablespoon vegetable oil 1 tablespoon chopped chipotle chile in adobo 1 garlic clove Coarse salt and ground pepper 1/2 cup fresh cilantro leaves, roughly chopped, plus more for garnish 1/3 cup quinoa 8 ounces small mushrooms, such as white button or cremini, trimmed and quartered 1 cup frozen corn kernels 1 can (15 ounces) black soy beans, drained and rinsed 1 cup crumbled fresh goat cheese (4 ounces)
Directions
Preheat oven to 475 degrees. On a parchment-lined baking sheet, rub peppers with 2 teaspoons oil. Roast until slightly blackened and softened, 15 to 20 minutes, turning once. When cool enough to handle, remove skins. Make a small slit in each pepper and carefully remove seeds, keeping stem end intact.
In a blender, combine chipotle, garlic, and 3/4 cup water; season with salt and pepper and blend until smooth. Add cilantro and pulse once to combine.
In a small saucepan, bring 2/3 cup water to a boil. Add quinoa, cover, and reduce heat to medium-low. Cook until tender, about 10 minutes. Remove from heat and let stand 5 minutes; fluff with a fork.
Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add mushrooms; season with salt and pepper. Cook until mushrooms are tender, about 5 minutes; add corn and beans and cook until heated, about 2 minutes. Stir in 1/2 cup cheese and quinoa.
Pour sauce in a 9-by-13-inch baking dish. Stuff peppers with filling and arrange in dish; dot with 1/2 cup cheese. Bake until golden, 15 to 20 minutes. Cool in pan 10 minutes.
Cook’s Notes Quinoa not only brings calcium to the table, but also provides a hefty dose of protein.
Cook’s Notes
Quinoa not only brings calcium to the table, but also provides a hefty dose of protein.
Reviews (1)
Add Rating & Review 32 Ratings 5 star values: 12 4 star values: 11 3 star values: 6 2 star values: 2 1 star values: 1
Martha Stewart Member Rating: 5 stars 03/06/2013 Love this recipe and make it all the time. Only change I make is to use black beans, rather than black soy beans.
Reviews (1)
Add Rating & Review 32 Ratings 5 star values: 12 4 star values: 11 3 star values: 6 2 star values: 2 1 star values: 1
Add Rating & Review
32 Ratings 5 star values: 12 4 star values: 11 3 star values: 6 2 star values: 2 1 star values: 1
32 Ratings 5 star values: 12 4 star values: 11 3 star values: 6 2 star values: 2 1 star values: 1
32 Ratings 5 star values: 12 4 star values: 11 3 star values: 6 2 star values: 2 1 star values: 1
5 star values: 12 4 star values: 11 3 star values: 6 2 star values: 2 1 star values: 1
Martha Stewart Member Rating: 5 stars 03/06/2013 Love this recipe and make it all the time. Only change I make is to use black beans, rather than black soy beans.Martha Stewart Member
Rating: 5 stars 03/06/2013
Love this recipe and make it all the time. Only change I make is to use black beans, rather than black soy beans.
Rating: 5 stars
All Reviews for Stuffed Poblano Peppers in a Chipotle Sauce
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Stuffed Poblano Peppers in a Chipotle Sauce
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
