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Home » Stuffed Poblano Peppers With Pineapple Salsa

Stuffed Poblano Peppers With Pineapple Salsa

January 27, 2020 By Diane Smith 4 Comments

Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
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Stuffed Poblano Peppers with Pineapple Salsa
Stuffed Poblano Peppers with Pineapple Salsa

We had a big Mexican themed party the other night and I purchased poblano chili peppers to use in the centerpiece. They can sometimes be hard to find, but don’t give up. It was great to have them ready to go for this mexican stuffed poblano peppers recipe!

Stuffed Poblano Peppers

My inspiration to make this unique version of stuffed peppers is because I absolutely love the stuffed peppers I had at Z’Tejas, a cute restaurant in Scottsdale, Arizona. I did a little research for vegan poblano pepper recipes that have the same “feel” as what I ate that night.

What’s in the Stuff?

These healthy stuffed poblano peppers with black beans are packed with some yummy ingredients and seasonings.

  • red onions
  • butternut squash
  • black beans
  • corn
  • quinoa with vegetable broth
  • raisins
  • tomato paste
  • cilantro, cumin, and chili powder

What’s great about this vegan stuffed poblano peppers recipe is that all of the stuffing ingredients are made right in one pan making clean up easier.

Stuffed Poblano Peppers with Pineapple Salsa

Stuffed foods are the best foods:

  • Stuffed Peppers
  • Acorn Squash Stuffed with Quinoa
  • Greek Stuffed Sweet Potatoes
  • Butternut Squash, Brussels Sprouts, Apple Stuffing

Just saute the chopped veggies in a little water, add the spices and quinoa with the liquid and let that cook for 15 minutes. Add the beans, raisins, and cilantro and you’re ready to stuff.

Stuffed Poblano Peppers

Pineapple Salsa

It’s less work than it seems, especially if you have beans on hand. You could purchase store-bought mango or regular salsa to substitute for the pineapple if you want to save time. I sometimes see pineapple salsa in the store…

Though, this tropical pineapple salsa is pretty simple, as well. Toss together your pineapple, cilantro, red and green onions, bell pepper, and jalapeno.

Feel free to make this ahead of time if you’d like. Just be sure to cover and refrigerate, otherwise the ingredients can become mushy. A fresh squeeze of lime is a nice way to zest this salsa up, as well.

Be sure to let the salsa sit for at least 10 minutes, though. This allows all the flavors and juices to marry together. Also, sea salt (which is not included in the poblano pepper nutrition facts) is preferable to regular table salt, which contains iodine. You’ll have a fresher, plant-based recipe with sea salt.

Poblano Chilies

Top these quinoa stuffed poblano peppers with a cashew “cheese” which is finely chopped cashews plus a little nutritional yeast. And don’t forget to add the salsa!

I’d love to hear your feedback in the comments below for this Quinoa Black Bean Stuffed Poblanos Chilies with Pineapple Salsa recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!


This recipe is Certified Plantricious because it meets the following guidelines.

"Cooking with Certified Plantricious Guidelines" seal

The Trusted Seal for
Plant-Based Nutrition

  • Must be whole food plant-based, contains no animal products
  • May be minimally processed
  • No added oil
  • No added sugars
  • No artificial additives or preservatives
  • Sodium (mg) to Calories ratio, 1 ≤ 1
  • Total Fiber to Calories, 2g ≥ 100 calories

Stuffed Poblano Peppers
Print Recipe
4.47 from 13 votes

Stuffed Poblano Peppers with Pineapple Salsa

These mild stuffed poblano peppers are sure to become one of your favorites. Raisins add a touch of sweetness, quinoa and beans add protein for a delicious variation on stuffed peppers.
Prep Time35 mins
Cook Time30 mins
Total Time1 hr 5 mins
Servings: 6 servings

Equipment

  • Cutting board
  • Knife
  • Colander
  • Non-stick pan
  • Ceramic Bakeware
  • Measuring Cups and Spoons
  • Glass Mixing Bowls with Lids

Ingredients

  • 6 poblano chili peppers split in half lengthwise, seeds and membranes removed
  • 1 small red onion chopped
  • 1 small butternut squash or 2 yams, peeled and 1/2 inch cubed
  • 2 Tbl chili powder
  • 1 Tbl cumin
  • 1 can black beans drained and rinsed
  • 1 cup frozen corn thawed with water
  • 1/2 cup quinoa
  • 1 cup low-sodium vegetable broth (or 1 cup homemade)
  • 1 can tomato paste
  • 1/3 cup cilantro diced
  • 1/2 cup raisins
  • 1/4 cup cashews finely chopped

Tropical Salsa

  • 2 cups pineapple fresh or canned, chopped to 1/4 inch
  • 1/2 cup cilantro chopped
  • 1/3 cup red onion diced
  • 1/2 cup green onion diced
  • 1 cup bell pepper chopped, any color
  • 1 Jalapeño seeds and veins removed and diced
  • salt to taste
  • juice of one lime
Prevent your screen from going dark

Instructions

  • Preheat oven to 350°F. and spray a large baking dish with a little non-stick cooking spray.
  • In a large skillet over medium-high heat, saute onion, and butternut squash or yam, in 1/4 cup water.
  • Add spices, tomato paste, and broth. Stir to combine and heat to the boiling point.
  • Add quinoa, cover, lower the heat to simmer, a and cook until quinoa is done, about 15 minutes.
  • Remove from heat and add beans, corn, raisins, and cilantro. Salt and pepper to taste.
  • Place the poblano halves in the baking dish and fill evenly with bean/quinoa mixture. Top with cashews.
  • Bake for 20-30 minutes until the filling is hot
  • Combine the salsa ingredients in a small bowl and top each chili with a tablespoon or two. Serve any extra salsa on the side.

Notes

Salt not included
Recipe uses homemade vegetable broth

Nutrition

Nutrition Facts
Stuffed Poblano Peppers with Pineapple Salsa
Amount per Serving
Calories
309
% Daily Value*
Fat
 
4.6
g
7
%
Saturated Fat
 
0.6
g
4
%
Sodium
 
126
mg
5
%
Carbohydrates
 
63
g
21
%
Fiber
 
10.2
g
43
%
Sugar
 
24
g
27
%
Protein
 
10.5
g
21
%
Vitamin A
 
1700
IU
34
%
Vitamin C
 
287.9
mg
349
%
Calcium
 
140
mg
14
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Tag @PlantBasedCooking on Intagram!
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Reader Interactions

Comments

  1. Carol

    September 26, 2019 at 9:55 pm

    You forgot to say to add the corn. I assume it goes in to the mix with the black beans?

    Reply
    • Diane Smith

      September 27, 2019 at 5:32 pm

      Thanks for letting me know, Carol! I updated the instructions to include the corn.

      Reply
  2. Mariana Almeida

    July 1, 2020 at 1:25 pm

    You should totally create a YouTube channel and post the recipe videos. That would be really helpful!!

    Reply
    • Diane Smith

      July 3, 2020 at 6:41 pm

      Hey Mariana, I actually do have a YouTube channel but haven’t taken to making full recipes, yet. I would really like to get that going, though, so thanks for the suggestion and motivation!!

      Reply

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