Stuffed Poblano Peppers with Tomato-Radish Salsa & Chipotle Yogurt




  • ½ cup Red Quinoa
  • 2 Poblano Peppers
  • 2 Scallions
  • 1 Lime
  • 3 oz Radishes
  • 1 Zucchini
  • 4 oz Grape Or Cherry Tomatoes
  • 3 Tbsps Roasted Peanuts
  • 2 oz Queso Blanco
  • ½ cup Plain Greek Yogurt
  • 2 tsps Chipotle Chile Paste
  • 1½ Tbsps Golden Raisins



1.Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of salted water to boiling on high. Once boiling, add the quinoa and cook 14 to 16 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.



2.While the quinoa cooks, wash and dry the fresh produce. Line a sheet pan with aluminum foil. Cut off and discard the stem end of the peppers; remove and discard the cores, then halve lengthwise. Medium dice the zucchini. Keeping them separate, place the prepared peppers and zucchini on the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, with the peppers cut side up. Roast 14 to 16 minutes, or until slightly softened. Leaving the oven on, remove from the oven.



3.While the vegetables roast, halve the tomatoes; place in a medium bowl and season with salt and pepper. Cut off and discard the ends of the radishes; halve lengthwise, then thinly slice crosswise. Cut off and discard the root ends of the scallions; thinly slice. Quarter the lime. Roughly chop the peanuts. To make the chipotle yogurt, in a bowl, combine half the yogurt and up to half the chile paste, depending on how spicy you’d like the dish to be (you will have extra chile paste). Drizzle with olive oil and season with salt and pepper.



4.To the bowl of seasoned tomatoes, add the sliced radishes and scallions and the juice of 2 lime wedges. Drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.



5.While the salsa marinates, to the pot of cooked quinoa, add the roasted zucchini, raisins, queso blanco (crumbling before adding), remaining yogurt, and the juice of the remaining lime wedges. Stir to combine; eason with salt and pepper to taste. Using a spoon, tightly pack the filling into the roasted peppers (you may have extra filling). Place on the same sheet pan.



6.Bake the stuffed peppers 4 to 5 minutes, or until the peppers are softened and the filling is heated through. Remove from the oven and let stand at least 2 minutes. Divide the chipotle yogurt between 2 dishes; spread into an even layer. Top with the baked peppers (and any remaining filling). Garnish with the salsa (including any marinating liquid) and chopped peanuts. Enjoy!


These vibrant stuffed peppers are loaded with red quinoa, roasted zucchini, queso blanco, and more—then baked and served over chipotle yogurt for a kick of heat.


3 Comments Add yours

  1. mistimaan说道:

    Nice recipe

  2. ginphoria说道:

    This looks very delicious, i will definitely be giving this a go 🙂

    1. carmen说道:

      yeah ,it taste good


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