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.
Servings Prep Time
6 servings 35 minutes
Cook Time
30 minutes
Servings Prep Time
6 servings 35 minutes
Cook Time
30 minutes
Stuffed Poblano Peppers
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.
Servings Prep Time
6 servings 35 minutes
Cook Time
30 minutes
Servings Prep Time
6 servings 35 minutes
Cook Time
30 minutes
Stuffed Poblano Peppers
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, 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
Instructions
  1. Preheat oven to 350°F.
  2. Saute onion and butternut squash or yam, in 1/4 cup water.
  3. Add spices, tomato paste, and broth. Stir to combine and heat to the boiling point.
  4. Add quinoa and cook until quinoa is done, about 15 minutes.
  5. Remove from heat and add beans, corn, raisins, and cilantro. Salt and pepper to taste.
  6. Coat a baking dish with cooking spray.
  7. Place the poblano halves in the baking dish and fill with bean / quinoa mixture. Top with cashews.
  8. Bake for 20-30 minutes until the filling is hot
Nutrition Facts
Stuffed Poblano Peppers with Pineapple Salsa
Amount Per Serving
Calories 309 Calories from Fat 41
% Daily Value*
Total Fat 4.6g 7%
Saturated Fat 0.6g 3%
Cholesterol 0mg 0%
Sodium 126mg 5%
Total Carbohydrates 63g 21%
Dietary Fiber 10.2g 41%
Sugars 24g
Protein 10.5g 21%
Vitamin A 34%
Vitamin C 349%
Calcium 14%
Iron 28%
* Percent Daily Values are based on a 2000 calorie diet.

This recipe was printed from plantbasedcooking.com