Stuffed Poblano Chile Peppers with Corn, Quinoa & Goat Cheese

The smoky heat of poblano chiles makes them ideal for stuffing. In order to make these peppers easier to peel, first grill them directly over an open flame until their skins blister and char, then let them steam in their own heat.

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Serves: 6


  • 1 7-oz jar chipotle chile peppers in adobo sauce
  • 2 pinches plus 1/4 tsp sea salt, divided
  • 1/2 cup quinoa, rinsed
  • 6 poblano chile peppers
  • 2 tsp olive oil, divided
  • 1/4 large yellow onion, diced
  • 2 cups fresh or frozen corn kernels (about 2 ears corn), thawed
  • 1 to 2 jalapeño or Serrano chile peppers, stemmed, seeded and diced
  • 1/4 cup coarsely chopped fresh cilantro
  • 1 tsp chopped fresh oregano or marjoram
  • 1 tsp chopped fresh sage
  • 1/4 cup toasted unsalted pumpkin seeds
  • 2 oz mild goat cheese, crumbled (about 1/3 cup)


  1. In a food processor or blender, purée chipotle chiles and adobo sauce until smooth. Reserve 1 tsp and refrigerate remaining in an airtight container for up to 2 weeks or freeze for up to 6 months.
  2. In a small pot, bring 1/2 cup water to a boil. Add one pinch salt and quinoa. Cover, reduce heat to low and cook for 15 minutes, until tender. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork.
  3. Heat an outdoor grill or gas range to medium-high. With metal heat-proof tongs, hold one poblano pepper over open flame of grill or range, turning pepper until skin is charred and blistered. Transfer to a bowl and cover with plastic wrap. Repeat with remaining peppers, adding to same bowl. Let steam for 5 to 10 minutes, until soft.
  4. Meanwhile, in a medium sauté pan, heat remaining 1 1/2 tsp oil on medium. Add onion and one pinch salt and sauté, stirring occasionally, until soft, about 3 minutes. Stir in corn, jalapeño and 1/4 cup water and reduce heat to low. Cook, stirring occasionally, until corn is tender, about 5 minutes. Transfer to a large bowl.
  5. Wearing gloves, carefully peel away pepper skin, keeping stems intact. With a paring knife, make a lengthwise slit from bottom to top of each pepper; do not cut stems. Scoop out seeds. Lightly grease a large baking dish with oil and add peppers split-side up to dish.
  6. Preheat oven to 375°F. To corn mixture, add quinoa, reserved 1 tsp puréed chipotle chile, cilantro, oregano, sage, pumpkin seeds, cheese and remaining 1/4 tsp salt. Stir well. Fill each poblano pepper with 3/4 cup corn mixture. Cover with a lid or foil and bake for 25 to 30 minutes. Serve immediately with Fire-Roasted Salsa.

Nutrients per serving: Calories: 206, Total Fat: 7 g, Sat. Fat: 2 g, Monounsaturated Fat: 2 g, Polyunsaturated Fat: 2 g, Carbs: 31 g, Fiber: 6 g, Sugars: 1 g, Protein: 8 g, Sodium: 129 mg, Cholesterol: 4 mg

If fresh oregano (or marjoram) and sage aren’t available for your Stuffed Poblano Chile Peppers, increase the cilantro to 1/3 cup.

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