I’ve been feeling spicy lately. Daring really. I am feeling the itch to step outside my proverbial box and try new things, embark on new adventures. This bug that has bitten me extends into the kitchen as well of course. Would you expect anything less?

Spicy Quinoa Stuffed Poblano Peppers - Colleen's Kitchen

Quente. That’s what my friends in Brazil would call this dish. And me. Literally translated it means hot, but like the American version of the word hot the slang use of it has a spicier meaning. Quente.

Spicy Quinoa Stuffed Poblano Peppers - Colleen's Kitchen

I love this dish because it’s easy to prepare, it’s a great filler on vegetarian nights, and it’s quente. I simply combine some white quinoa, black beans, roasted corn, roasted red peppers, cilantro, jack cheese, and a spicy jalapeno then stuff this delectable mixture inside mild, smoky poblano peppers and bake them for 30 minutes at 375F.

Spicy Quinoa Stuffed Poblano Peppers - Colleen's Kitchen

Now for some spicy, delectable shake-ups outside of the kitchen. Bring it on!

Spicy Quinoa Stuffed Poblano Peppers
Nutrition Information
  • Serves: 4
  • Calories: 206.9
  • Fat: 5.7
  • Saturated fat: 2.5
  • Polyunsaturated fat: 0
  • Carbohydrates: 31.5
  • Sugar: 3.1
  • Sodium: 268.5
  • Fiber: 3.9
  • Protein: 9.3
  • Cholesterol: 12.5
Recipe type: Entree
Cuisine: Vegetarian
A hearty, delicious vegetarian dish of smoky poblano peppers stuffed with fluffy quinoa, veggies and spicy jalapeno.
  • 1 cup water
  • ½ cup dry white quinoa, rinsed
  • ½ cup reduced sodium black beans, rinsed
  • ½ cup frozen roasted corn
  • ½ cup diced roasted red peppers
  • ½ cup shredded jack cheese
  • ¼ cup chopped fresh cilantro
  • 1 jalapeno pepper, minced
  • pinch coarse sea salt
  • 4 whole, raw poblano peppers
  1. Bring the water to a boil. Add the quinoa, reduce heat to low, cover and cook for 10 minutes or until the water is gone. Remove from heat and let cool.
  2. Preheat the oven to 375F.
  3. In a mixing bowl, combine the black beans, corn, red peppers, cheese, cilantro, jalapeno, salt and cooked quinoa.
  4. Take each poblano pepper and cut an elongated triangle along the length of the chile -- with the base of the triangle near the stem of the pepper -- to create an opening for your stuffing. Remove all of the seeds from the interior.
  5. Stuff the quinoa mixture into each of the peppers.
  6. Place the peppers on a baking sheet and bake for 30 minutes.
  7. Let cool 5 minutes before serving.


Video Demonstration of Spicy Quinoa Stuffed Poblano Peppers

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Colleen Fields is a food enthusiast and healthy lifestyle convert who has married these two interests to create delicious dishes that lead to long term weight loss success. As a single, working mom, Colleen struggled with her weight for years and tried every diet out there without success. When she began her weight loss journey, she realized that her cooking style needed to change. However, Colleen recognized that the only “healthy” cookbooks and television shows available focused on deprivational diets rather than behavioral changes that lead to long term weight loss success. As a result, she began experimenting and creating her own dishes. By eating smarter and moving more, Colleen took back her life and has lost over 100 pounds, going from a size 26W to a size 12, and maintains her weight today. Through her food blog, www.colleens-kitchen.com, and cookbooks Colleen hopes to share her success with others struggling with obesity and demonstrate that a healthy lifestyle is not only obtainable, but it is also sustainable. Follow Colleen on Facebook, Google +, Instagram, Pinterest, Twitter, and YouTube.

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