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Two halved green poblano peppers filled with a vegetarian quinoa mixture with cheese sprinkled on the one towards the top of the frame, on a shiny aqua-colored ceramic plate.

Vegetarian Grilled Stuffed Poblano (Pasilla) Peppers

★★★★

4 from 2 reviews
  • Author: Raquel Smith
  • Total Time: 50 minutes
  • Yield: 4 servings 1x

Description

Grilled poblano peppers stuffed with chickpeas, bell peppers, serranos, corn, and quinoa, topped with enchilada sauce and cotija cheese. This vegetarian entree is sure to please.

Ingredients

Scale
  • 2 cups cooked quinoa
  • 1 15-oz. can garbanzo beans, rinsed and drained
  • 1/2 large red bell pepper, chopped
  • 1/4 cup diced red onion
  • 1 ear fresh corn, kernels removed from cob
  • 1 serrano chili pepper, minced (can substitute 1/2 jalapeno)
  • 1/4 cup chopped cilantro leaves
  • Salt and freshly ground pepper, to taste (optional)
  • 1 lb. poblano peppers (about 4 large or 5 medium)
  • 1/2 cup enchilada sauce
  • 1/2 cup crumbled cotija cheese (optional)

Instructions

  1. Cook your quinoa (I cook 1 or 2 cups of dried quinoa at a time, and eat whatever I don’t use for lunch the next day) and let it cool for 10 minutes or so. Spreading it out on a baking sheet lined with parchment paper can help it to cool faster.
  2. Prep your veggies and toss together the chickpeas, bell pepper, onion, corn, serrano pepper, and cilantro in a large bowl with 2 cups of the cooked quinoa. Season to taste with salt and pepper.
  3. Cut the poblano (what I call pasilla) peppers in half, stem and all. The stem gives each piece a nice handle to hold on to. Try to cut strategically so that each half will lay semi-flat, so the filling stays inside when you cook them.
  4. Preheat your grill to 350°F.
  5. Pile the filling into the peppers, heaping it up as much as you can without it falling out. You may have a bit left over. Drizzle 1-2 Tbsp enchilada sauce over each filled pepper half.
  6. Arrange the peppers in a 12-inch cast iron skillet. It’s okay to use a smaller one, but you may have to cook in multiple batches.
  7. Place the skillet on the grill and cook for 20-25 minutes, until the peppers are starting to blacken on the edges and are looking wrinkly. Carefully remove the skillet from the grill and set aside to cool for a couple of minutes. Sprinkle with the cheese if you like, and serve immediately.

Notes

For a vegan entree, skip the cheese on top.

  • Prep Time: 25 minutes
  • Cook Time: 25 minutes

Find it online: https://foodal.com/recipes/mexican-latin-america/grilled-stuffed-poblano-peppers/