The stuffed poblano peppers sit boldly in the center of the plate, their dark green skin charred and blistered. Inside, you can see a colorful mix of quinoa, corn, and black beans. Around the peppers, a ring of vibrant green snow peas slaw with thin slices of radishes and a smattering of cilantro leaves. Everything is drizzled with a zesty lime dressing that brings the dish together.

Quinoa-Stuffed Poblanos with Snow Pea Slaw

Name: Quinoa-Stuffed Poblanos with Snow Pea Slaw
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 2 cups Snow peas thinly sliced; 2 Poblano peppers large; 1 cup Quinoa cooked; 1 cup Black beans cooked; 1 cup Corn kernels; 4 Radishes thinly sliced; 1/4 cup Fresh cilantro leaves chopped; 1 Lime juice and zest; 2 tablespoons Olive oil; to taste Salt; to taste Pepper

A fun, flavorful twist on Mexican peppers and slaw.

Category Main Course

Prep 20 minutes

Cook 10 minutes

Style Mexican

Technique Broiling

Diet Friendly Vegetarian

Daily recipe · July 30, 2024

A little about this dish

This is not your usual Mexican dish! It features a light, yet flavorful, quinoa-stuffed poblano pepper and a complementary snow peas slaw that offers a crunchy, vibrant twist. The heat of the pepper contrasts nicely with the crisp coolness of the snow peas in the slaw. This recipe is a perfect balance of spicy, sweet and savory flavors, making it an exciting vegetarian take on traditional Mexican cuisine.

Ingredients (for 2)

Snow peas — 2 cups — thinly sliced
Poblano peppers — 2 — large
Quinoa — 1 cup — cooked
Black beans — 1 cup — cooked
Corn kernels — 1 cup
Radishes — 4 — thinly sliced
Fresh cilantro leaves — 1/4 cup — chopped
Lime — 1 — juice and zest
Olive oil — 2 tablespoons
Salt — to taste
Pepper — to taste

Preparation

Step 1 — 🔥🌶️⏲️

Preheat your broiler. Place the poblano peppers on a baking sheet and broil until the skins are blackened and blistered. This process should take about 5 minutes on each side.
Step 2 — 🧤🔪🌶️

Once the poblano peppers have cooled, peel off the blistered skin. Cut a slit down one side of each pepper and remove the seeds inside.
Step 3 — 🥣🌽🧂

In a bowl, mix together the cooked quinoa, black beans, corn kernels, and half of the lime juice. Season this mixture with salt and pepper to your liking.
Step 4 — 🌶️🥄👌

Stuff each prepared poblano pepper with the quinoa mixture and set them aside for now.
Step 5 — 🥗🥣🥢

In a large bowl, combine the sliced snow peas, radishes, cilantro, the rest of the lime juice, and the olive oil. Stir the mixture until all the ingredients are well combined.
Step 6 — 🍽️🌶️😋

Place each stuffed poblano pepper on a plate. Dish a generous helping of the snow pea slaw around each pepper. The dish is now ready to serve and should be enjoyed while hot.

A final fox tip

For a non-vegetarian version, you can add shredded chicken or ground beef to the quinoa mixture. If you'd like to involve kids in the cooking process, they'll love helping with the stuffing of the peppers and the mixing of the slaw.