Name: Stuffed Poblano Peppers in a Chipotle Sauce
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
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)

Stuffed Poblano Peppers in a Chipotle Sauce

Course: MainCuisine: Mexican

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

350

kcal

As far as chiles go, poblano peppers rank among the more mild varieties, though they still offer a nice zing. To counter the spice, serve with a mixed-greens salad.

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.