Quinoa Stuffed Poblano Peppers

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Awesome. Easy, healthy, and so tasty. Loved the peppers and the avocado cream together. Winning recipe.

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This turned out so tasty! I also added salt and cooked mine in red peppers but only because my local market was out of poblanos :( I will definitely make these again!

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This was too spicy for my teenage daughter and a little too spicy for me but my husband loved it. I think it was more the tomato sauce then the chilis that were causing the problem. I followed the recipe but added salt to the filling which really helped out the flavor. Without the salt I thought the filling was bland. But I will make it again.

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I saw this on Bobby's show yesterday morning and I had to try it. My husband and I made it. It was good but just we needed to do something to else to it. After reading the reviews...we had discussed exactly what hschumacher_74 would do. Peppers were a little too crunchy and it needed cilantro. This is a keeper though. Never had nor heard of Quinoa before...this is very good!

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This is a delicious & healthy dish! I used black beans (instead of pinto and added about 1 C. corn, 1/2 t. cumin and 1/4 t. mexican oregano to the stuffing. I was able to stuff four medium sized poblano peppers.
I pre-roasted the peppers for 15 minutes before stuffing, and baked the stuffed peppers covered for 20 minutes and uncovered for 15 minutes so that the cheese was bubbly.
The Avocado Cream Sauce is a wonderful (& healthy topping. We sprinkled cilantro over the top.
Delicious!!!!

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Just made this recipe, it is delicious!! It is labor intensive, but worth it. I did cook the quinoa in chicken broth, I find it gives it more flavor and added cilantro and red pepper flakes to the season. Thanks for a healthy, meatless recipe.