Roasted Poblano Peppers with Quinoa Stuffing and Ancho-Chile Sauce


The toasty combo of quinoa, walnuts, oregano and goat cheese, with a sauce made from dried ancho chiles, fills mid-size poblano peppers.


  • 8 medium poblano peppers

  • 4 cups homemade or low-sodium chicken stock, skimmed of fat

  • 2 cups quinoa

  • 2 tablespoons olive oil

  • 3 carrots, trimmed and cut into ⅛-inch dice

  • 1 medium red onion, peeled and cut into ⅛-inch dice

  • 1 cup chopped walnuts, lightly toasted, plus extra for garnish

  • 2 tablespoons fresh oregano leaves, minced, plus extra for garnish

  • 6 ounces soft goat cheese, crumbled

  • ½ teaspoon salt

  • ¼ teaspoon freshly ground pepper

  • Ancho-Chile Sauce

  • Olive-oil cooking spray


  1. Roast poblanos over gas flame or under broiler, until blackened, turning as needed. Transfer to a bowl, cover tightly with plastic, and let steam until cool enough to handle, 10 to 15 minutes. Peel peppers. With stems intact, slit each pepper lengthwise on one side only. Open slightly; remove all seeds, keeping pepper as intact as possible. Reserve peppers.

  2. Bring stock to a boil in medium saucepan, add quinoa, stir well, and reduce heat to a simmer. Cover and cook until stock has absorbed, 12 to 16 minutes. Set aside to cool.

  3. Heat oil in medium skillet over medium-low heat. Add carrots and onions; cook, stirring, until onions are translucent, 8 to 10 minutes. Transfer carrot mixture to quinoa. Stir in walnuts, oregano, cheese, salt, and pepper.

  4. Heat oven to 400 degrees. Lightly spray a large ovenproof casserole with cooking spray. Fill each pepper with quinoa mixture; arrange in casserole. Heat peppers in oven until warm, and tops are slightly crusty, 20 to 30 minutes.

  5. Warm ancho-chile sauce in small pan over medium heat. To serve, arrange a pepper on each plate, surround with sauce, and sprinkle with walnuts and oregano. Serve warm.

Cook's Notes

Medium-size fresh poblano peppers are the best ones for stuffing.

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