We had a big Mexican themed party the other night and I purchased poblano chilies 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 stuffed poblano chilies recipe!
I was inspired to make this unique version of stuffed peppers because I absolutely loved the stuffed peppers I had at Z'Tejas, a cute restaurant in Scottsdale, Arizona. I did a little research for a vegan version that had the same "feel" as what I ate that night.
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...
All of the stuffing ingredients are made right in one pan which makes clean up easier. 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 your'e ready to stuff.
Tops with cashew "cheese" which is finely chopped cashews plus a little nutritional yeast, and a little salsa.
I'd love to hear your feedback in the comments below for this Quinoa Black Bean Stuffed Poblanos Chilies Pineapple Salsa recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking