Table Talk » Vegetarian Archives

January 26, 2010

Quinoa-Stuffed Poblano Peppers

I'm posting this recipe because my friend Jaime requested it. Every time I make these stuffed peppers, they are a big hit.

Poblano peppers are a relatively mild chile pepper that originated in the State of Puebla, Mexico. When poblano peppers are dried, they are called ancho chiles. Poblanos tend to be mild, but they can be hot. I like to roast them before stuffing. I usually roast and peel them when I use them in recipes, but when I peeled them to use in this recipe, they lost their structure and were hard to stuff. Roasting without peeling works well in this recipe. If you can't find poblano peppers, you can use bell peppers and then add more jalapeno to the stuffing mixture for a bit more heat.