Stuffed Poblano Peppers in Chipotle Sauce

If you've read any of my previous recipe posts then it will not be new to you that I love the book

 Power Foods by Whole Living

. I've been eyeing this recipe for a while and finally decided to try it. Well, the verdict should not come as a surprise, I loved it! This recipe is so flavorful, healthy and not all that complicated to make.

Will and I enjoyed this with some chips, salsa and guacamole while finishing up watching the King's Speech. By the way, have you seen it? Amazingly done. The cinematography, design and acting were stunning. I was quite impressed. We probably should have been watching the Three Amigos with what I prepared. I made myself a satisfying mojito and wished for more sunny weather.

Stuffed Poblano Peppers in Chipotle Sauce

serves 4

Recipe adapted from

Martha Stewart, Whole Living


  • 4 large poblano peppers
  • 2 teaspoons plus 1 tablespoon vegetable oil
  • 1 tablespoon chopped chipotle chile in adobo
  • 2 garlic cloves
  • Coarse salt and ground pepper
  • 1/2 cup fresh cilantro leaves, roughly chopped, plus more for garnish
  • 1/3 cup quinoa
  • 8 ounces small mushrooms, such as white button or cremini, trimmed and quartered
  • 1 cup frozen corn kernels
  • 1 can (15 ounces) black soy beans, drained and rinsed
  • 1 cup crumbled fresh goat cheese (4 ounces)

Preheat oven to 475 degrees. On a parchment-lined baking sheet, rub peppers with 2 teaspoons oil. Roast until slightly blackened and softened, 15 to 20 minutes, turning once. When cool enough to handle, remove skins. Make a small slit in each pepper and carefully remove seeds, keeping stem end intact.

In a blender, combine chipotle, garlic, and 3/4 cup water; season with salt and pepper and blend until smooth. Add cilantro and pulse once to combine.

In a small saucepan, bring 2/3 cup water to a boil. Add quinoa, cover, and reduce heat to medium-low. Cook until tender, about 10 minutes. Remove from heat and let stand 5 minutes; fluff with a fork.

Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add mushrooms; season with salt and pepper. Cook until mushrooms are tender, about 5 minutes; add corn and beans and cook until heated, about 2 minutes. Stir in 1/2 cup cheese and quinoa.

Pour sauce in a 9-by-13-inch baking dish. Stuff peppers with filling and arrange in dish; dot with 1/2 cup cheese. Bake until golden, 15 to 20 minutes. Cool in pan 10 minutes. Spoon sauce in a small pool on plates and place stuffed pepper on top. Garnish with cilantro and serve.