Quinoa-Stuffed Poblano Chiles Recipe | Vegetarian Times Skip to main content

Quinoa-Stuffed Poblano Chiles

A plate of roasted poblano chiles, drizzled with crema and dotted with ruby red pomegranate seeds, causes one of Tita’s dinner guests to beg for the recipe. “The secret is to make it with lots of love,” she replies with a smile. Our version is stuffed with goodies—red bell pepper, dried apricots and fresh Mexican cheese. The quinoa adds a delightful nutty flavor and is packed with protein. Fresh farmer cheese is an acceptable substitute for Mexican queso fresco. Pomegranate seeds are for a color accent only.



Ingredient Line: 
6 large or 12 medium-sized poblano chiles
Ingredient Line: 
3 Tbs. vegetable oil
Ingredient Line: 
½ cup finely diced red onion
Ingredient Line: 
2 large cloves garlic, minced
Ingredient Line: 
½ cup diced red bell pepper
Ingredient Line: 
½ tsp. dried oregano
Ingredient Line: 
1 cup dried quinoa, cooked according to package directions
Ingredient Line: 
10 dried apricots, diced
Ingredient Line: 
¼ cup coarsely chopped cilantro
Ingredient Line: 
4 oz. queso fresco or queso blanco, diced
Ingredient Line: 
¼ cup fresh lime juice
Ingredient Line: 
1 cup mild Mexican green or tomatillo salsa
Ingredient Line: 
6 Tbs. Mexican crema, creme fraIche or sour cream
Ingredient Line: 
½ cup pomegranate seeds


  1. Preheat broiler. Cover baking sheet with foil.
  2. Put poblano chiles on baking sheet, and place 3 inches from heating element. Broil until charred on all sides. Remove from oven, wrap with foil and let steam 10 minutes. Peel, and slit lengthwise, leaving stems intact. Remove seeds.
  3. Reduce oven temperature to 350°F.
  4. Heat vegetable oil in skillet over medium heat. Add onion, and sauté 3 minutes. Add garlic, and sauté until fragrant, about 2 minutes. Stir in bell pepper, oregano, salt, and pepper, and sauté 3 minutes. Remove from heat. Gently stir in cooked quinoa, apricots, cilantro, queso fresco, and lime juice. Toss gently to distribute ingredients.
  5. Pour green salsa into bottom of 2-qt. baking dish. Stuff each chile with quinoa mixture, gently pressing it into chile with palm of hand. Place chiles on salsa. Bake 30 minutes, or until heated through.
  6. To serve, carefully transfer peppers to serving plates. Top with spoonfuls of salsa from the baking dish, and drizzle with crema. Sprinkle with pomegranate seeds.

Nutrition Information: 

10 g
Total Fat: 
15 g
Saturated Fat: 
3 g
45 g
10 mg
290 mg
7 g
9 g
Serves 6

Comments on this Recipe