Jalapeño & White Bean-Stuffed Peppers with Cilantro & Spinach Quinoa

Jalapeño & White Bean-Stuffed Peppers

with Cilantro & Spinach Quinoa

40 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

Verdant ingredients abound in these stuffed peppers thanks to the smoky poblano peppers filled with creamy mashed white beans and pickled jalapeño—plus the spinach we’re folding into warm quinoa at the dish’s base.

17 green SmartPoints®

13 blue SmartPoints®

8 purple SmartPoints®

To learn more about WW and SmartPoints® visit ww.com

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Wellness Details

WW Recommended Plant-Forward
  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
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tips & techniques
Start the poblano peppers:
1 Start the poblano peppers:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Place the poblano peppers on a sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Roast 12 to 14 minutes, or until browned and blistered. Leaving the oven on, remove from the oven. Set aside to cool, at least 5 minutes. When cool enough to handle, make a lengthwise slit in each cooled pepper, keeping one side intact. Carefully open each pepper; using a spoon, remove the ribs and seeds. Thoroughly wash your hands and knife immediately after handling. 

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

Meanwhile, halve, peel, and medium dice the onion. Peel and roughly chop 2 cloves of garlic. Drain and rinse the beans. Quarter the lime. Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling. 

Cook & finish the quinoa:
3 Cook & finish the quinoa:

Add the quinoa to the pot of boiling water and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the spinach, raisins, cilantro sauce, and the juice of 2 lime wedges. Stir until combined and the spinach is slightly wilted. Taste, then season with salt and pepper if desired. Cover to keep warm. 

Make the filling:
4 Make the filling:

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until softened. Add the chopped garlic and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the drained beans. Cook, stirring occasionally, 1 to 2 minutes, or until combined. Add the vinegar. Cook, stirring frequently, 30 seconds to 1 minute, or until cooked off. Transfer to a bowl. Add 1 tablespoon of olive oil. Using a fork or potato masher, mash until smooth. Taste, then season with salt and pepper if desired.

Make the stuffed peppers & serve your dish:
5 Make the stuffed peppers & serve your dish:

Stuff each prepared poblano pepper with the filling (you may have extra). Bake 8 to 10 minutes, or until the filling is heated through and the peppers are tender when pierced with a fork. Remove from the oven. Let stand at least 2 minutes. Serve the baked poblano peppers over the finished quinoa. Garnish with the cheese. Serve the remaining lime wedges on the side. Enjoy!

Tips from Home Chefs

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Start the poblano peppers:
1 Start the poblano peppers:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Place the poblano peppers on a sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Roast 12 to 14 minutes, or until browned and blistered. Leaving the oven on, remove from the oven. Set aside to cool, at least 5 minutes. When cool enough to handle, make a lengthwise slit in each cooled pepper, keeping one side intact. Carefully open each pepper; using a spoon, remove the ribs and seeds. Thoroughly wash your hands and knife immediately after handling. 

2 Prepare the remaining ingredients:

Meanwhile, halve, peel, and medium dice the onion. Peel and roughly chop 2 cloves of garlic. Drain and rinse the beans. Quarter the lime. Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling. 

Prepare the remaining ingredients:
Cook & finish the quinoa:
3 Cook & finish the quinoa:

Add the quinoa to the pot of boiling water and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the spinach, raisins, cilantro sauce, and the juice of 2 lime wedges. Stir until combined and the spinach is slightly wilted. Taste, then season with salt and pepper if desired. Cover to keep warm. 

4 Make the filling:

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until softened. Add the chopped garlic and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the drained beans. Cook, stirring occasionally, 1 to 2 minutes, or until combined. Add the vinegar. Cook, stirring frequently, 30 seconds to 1 minute, or until cooked off. Transfer to a bowl. Add 1 tablespoon of olive oil. Using a fork or potato masher, mash until smooth. Taste, then season with salt and pepper if desired.

Make the filling:
Make the stuffed peppers & serve your dish:
5 Make the stuffed peppers & serve your dish:

Stuff each prepared poblano pepper with the filling (you may have extra). Bake 8 to 10 minutes, or until the filling is heated through and the peppers are tender when pierced with a fork. Remove from the oven. Let stand at least 2 minutes. Serve the baked poblano peppers over the finished quinoa. Garnish with the cheese. Serve the remaining lime wedges on the side. Enjoy!

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