Quinoa-Stuffed Poblano Chiles

Hatch Chiles are at the peak of season, and if you haven’t tried them.. you must make note of my recommendation and hop to it.  They resemble a banana pepper- you know- one of those yellow peppers with a twist of tang rather than heat that is typically piled with the other pepper varieties in the produce section. I counseled a client a couple weeks back and made mention of the Hatch chiles and he simply replied- “I’m from New Mexico. We have those all the time..” Well, alright then.
 
Originally I was going to create my meal aroung these seasonal peppers, but when I actually got to the grocery and realized they were a tad too small- my Fireman would have to get a portion of 4 or 5 pepper halves to get his fill at our dinner meal.  I’m afraid I would have to do the same- even though these two babies- now accounting for 1 whole pound each- prevent me from eating a normal sized portion of much of anything these days.  I am stuffed to the brim just looking at my food let alone actually consuming it. 

So, I decided on stuffing my other favorite pepper besides the Hatch-the poblano.  Love these ones.  I throw them into everything, making for an easy way to add spice and flavor without the actual pepper getting lost in translation (read; minced jalapeno). Salads, pasta, dips, bread- they go well in most anything you can think of- same goes for the Hatch chiles. 
 
I roasted off my tomatoes, onion, garlic, and chiles together while I waited on my quinoa to cook, so it wasn’t a serious addition in cook time for this meal- and I think the roasted tomatoes add such a depth to flavor to the dish.  The peppers cook in a bath of tomato juice, softening the pepper shell and making for and easy way to get a bite of the pepper and the stuffing- because they go so well together, here.
 
Have you tried the Hatch chiles, yet?  You should.  They are awesome- and make your way to a store that hosts a festival in honor of the pepper- you’ll get a taste of all the wonderful things that can come of this pepper- plus, you know what this time of year means?  It is almost fall.  Fall is my favorite time of year.

Quinoa-Stuffed Poblano Chiles

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• Author: Amber Massey
• Total Time: 1 hour
• Yield: 4 1x

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Description

In central Texas, it’s the time of year when the smell of roasted chiles fills the parking lot of specialty food stores.

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Ingredients

Units USM Scale 1x2x3x

• 4 large poblano chiles
• 1 1/2 cups (360 ml) water or vegetable broth
• 3/4 cup (180 ml) uncooked quinoa
• 1 tbsp (15 ml) olive oil
• 2 cups grape tomatoes
• 1 medium sweet yellow onion, rough chopped
• 2 Hatch chile peppers, rough chopped seeds and ribs removed (jalapeno can be substituted)
• 6 unpeeled cloves of garlic
• 1 medium zucchini, chopped
• 2 tbsp unsalted pumpkin seeds
• 1/2 cup (120 ml) minced green onions
• 1 tbsp minced fresh cilantro
• 1 tbsp (15 ml) low-sodium soy sauce
• The juice of one lime
• 2 cups (480 ml) tomato juice
• 1 cup (240 ml) shredded reduced-fat sharp cheddar cheese

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Instructions

1. Preheat oven to 350°.
2. Cut poblanos in half lengthwise; remove stems and seeds. Set aside. Combine water or broth and quinoa in a medium saucepan; bring to a boil.
3. Cover, reduce heat, and simmer 13 minutes or until liquid is absorbed. Set aside.
4. While quinoa cooks, combine 1 tbsp olive oil, tomatoes, onion, Hatch chiles, and garlic cloves on a foil lined jelly-roll pan, tossing to combine.
5. Bake at 450° for 11 minutes or until tomatoes are lightly browned and begin to burst.
6. Remove from oven and once cool enough to touch, remove garlic from the papery shell.
7. Spray a large nonstick skillet with cooking spray; place over medium-high heat until hot.
8. Add zucchini; sauté 2 minutes.
9. Add in roasted vegetables, including the juices from the tomatoes. Continue cooking for another minute.
10. Add pumpkin seed kernels; saute 2 minutes.
11. Remove from heat; stir in quinoa, green onions, cilantro, soy sauce, and lime juice.
12. Spoon 1/3 cup quinoa mixture into each chile half.
13. Pour tomato juice into a 13 x 9-inch baking dish; place stuffed chiles in dish.
14. Cover and bake at 350° for 20 minutes.
15. Sprinkle cheese over chiles; bake, uncovered, an additional 10 minutes or until cheese melts and chiles are thoroughly heated.
16. Spoon tomato juice over chiles

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Appetizer
• Cuisine: Mexican

Nutrition

• Serving Size: 2 stuffed pepper halves
• Calories: 360
• Fat: 13.6 g
• Carbohydrates: 47.9 g
• Fiber: 7 g
• Protein: 20.4 g

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Frequently Asked Questions

Why are the garlic cloves roasted unpeeled?

The 6 garlic cloves are roasted in their papery skins alongside the tomatoes and onion at 450°F for 11 minutes. Once cool enough to handle, the softened garlic is squeezed out of the skins and mashed directly into the sauce — roasting in the skins keeps the cloves moist and produces a sweeter, mellower garlic flavour than raw minced garlic would.

What does the tomato juice bath do during the final bake?

The 2 cups of tomato juice poured into the 13×9-inch baking dish serves two purposes: it keeps the stuffed chile halves moist during the 20-minute covered bake, and it softens the pepper shells so they become tender rather than dry. The instructions say to spoon the juice over the chiles after the cheese melts.

Why does this stuffing include soy sauce?

The 1 tablespoon of low-sodium soy sauce is added to the quinoa and roasted vegetable mixture off the heat, along with lime juice, cilantro, and green onions. It adds a savoury umami depth that anchors the brightness of the lime and cilantro — an unexpected but effective flavour layer in an otherwise Mexican-inspired dish.

Can I use jalapeños instead of Hatch chiles in the stuffing?

Yes — the recipe explicitly lists jalapeño as a substitute for the Hatch chile peppers used in the filling. The article notes that Hatch chiles are seasonal and regional (popular in New Mexico), so jalapeños are the practical year-round alternative.