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Stuffed Poblano Peppers in a Chipotle Sauce

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As far as chiles go, poblano peppers rank among the more mild varieties, though they still offer a nice zing. Here, they are stuffed with a hearty mixture of quinoa, mushrooms, corn, and goat cheese. To counter the spice, serve with a mixed-greens salad.

Source: Body+Soul, March 2009
Servings

Ingredients

Directions

Cook's Notes

Quinoa not only brings calcium to the table, but also provides a hefty dose of protein.

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Reviews

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How would you rate this recipe?
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  • MS10233293
    6 MAR, 2013
    Love this recipe and make it all the time. Only change I make is to use black beans, rather than black soy beans.
    Reply
  • Montreal2000
    28 DEC, 2010
    Excellent%21
    Reply
  • Watherine
    17 NOV, 2009
    These are so good! I served them at a dinner party and my guests were very impressed. I added just a little more quinoa and corn and had enough stuffing to fill a couple more peppers. Poblano peppers are so great because they are more warm than spicy; my less adventurous guests didn't have to worry about breathing fire.
    Reply

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