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 stuffed poblano peppers 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 you're ready to stuff.
Tops with cashew "cheese" which is finely chopped cashews plus a little nutritional yeast, and a little salsa.
Stuffed foods are the best foods:
- Stuffed Peppers
- Acorn Squash Stuffed with Quinoa
- Greek Stuffed Sweet Potatoes
- Butternut Squash, Brussels Sprouts, Apple Stuffing
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
This recipe is Certified Plantricious because it meets the following guidelines.
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 (mgs) to Calories ratio, 1 ≤ 1
- Total Fiber to Calories, 3g ≥ 100 calorie
| Prep Time | 35 minutes |
| Cook Time | 30 minutes |
Servings |
servings |
- 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
- 2 cups pineapple fresh or canned, cubed 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
- sea salt to taste
- juice of one lime
Ingredients
Tropical Salsa
|
- Preheat oven to 350°F.
- 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 and cook until quinoa is done, about 15 minutes.
- Remove from heat and add beans, corn, raisins, and cilantro. Salt and pepper to taste.
- Coat a baking dish with cooking spray.
- Place the poblano halves in the baking dish and fill with bean / quinoa mixture. Top with cashews.
- Bake for 20-30 minutes until the filling is hot
Salt not included
Recipe uses homemade vegetable broth
You forgot to say to add the corn. I assume it goes in to the mix with the black beans?
Thanks for letting me know, Carol! I updated the instructions to include the corn.