Quinoa-Stuffed Poblanos with Mole Sauce & Green Beans

Quinoa-Stuffed Poblanos

with Mole Sauce & Green Beans

Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
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.
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.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.

From the Test Kitchen

Stuffed poblanos, or chiles rellenos, originated in the Mexican city of Puebla, where the poblano chili pepper got its name. Poblanos are mild chilis, but they can occasionally surprise you with a kick of heat. Even peppers from the same plant can vary in their level of spiciness. The green ones we know best are actually the unripe version of red poblano peppers that are even hotter.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    Cals (est.)
fresh
ingredients
Quinoa-Stuffed Poblanos with Mole Sauce & Green Beans
Title
  • 3 cloves Garlic
  • 1 large bunch Cilantro
  • 7 oz Green Beans
  • 2 oz Queso Fresco
  • 1 oz Walnuts
  • ½ cup Quinoa
  • 1 oz Raisins
  • 1 Lime
  • 2 Poblano Peppers
  • 1 Tbsp Ground Cumin
  • 1 Tbsp Chili Powder
  • 1 oz Mexican Chocolate
  • ¼ cup Tomato Paste
  • 1 cup Vegetable Broth
  • 2 oz Mexican Crema
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare your ingredients:
1 Prepare your ingredients:
Heat a medium pot of salted water to boiling on high. Preheat the oven to 475°F. Wash and dry the fresh produce. Peel and mince the garlic. Roughly chop the cilantro. Trim the stems off the green beans. Crumble the queso fresco. Roughly chop the walnuts.
Cook the quinoa & make the filling:
2 Cook the quinoa & make the filling:
Add the quinoa to the pot of boiling water and cook 12 to 14 minutes, or until tender; drain well. Using the same pot, heat a little oil on high until hot. Add ⅓ of the minced garlic and cook 30 seconds or until fragrant. Add the drained quinoa, walnuts, raisins, the juice of half the lime, half the cilantro, and half the queso fresco. Stir until combined, and remove from the heat. Season with salt and pepper to taste.
Prepare the poblanos:
3 Prepare the poblanos:
While the quinoa boils, use a knife to make a lengthwise slit into the centers of the poblano peppers. With your hands, open up the peppers and pick out the white ribs and seeds. (These are what make the poblanos spicy.) After finishing the quinoa filling, open up the poblanos and stuff each with half the filling.
Roast the green beans & poblanos:
4 Roast the green beans & poblanos:
Place the green beans on a lightly oiled baking sheet. Toss them with half the remaining garlic and a little olive oil, salt, and pepper. Place the stuffed poblanos on the baking sheet with the green beans. Roast them together in the oven 11 to 13 minutes, or the outsides of the peppers are completely browned.
Make the sauce:
5 Make the sauce:
While the stuffed poblanos and green beans roast, wipe out the pot used for the quinoa filling. Heat some oil in the pot on high until hot. Add the remaining garlic and cook 30 seconds, or until fragrant. Add the cumin, chili powder, chocolate, tomato paste, and vegetable broth. Stir until the chocolate melts and everything is combined. Allow the sauce to come to a simmer, then reduce the heat to medium-low and cook 2 to 3 minutes, or until thickened. Season with salt and pepper to taste.
Plate your dish:
6 Plate your dish:
Place 1 stuffed poblano on each of 2 plates, along with half the green beans. Spoon some sauce over the poblanos. Sprinkle the remaining queso fresco and cilantro over each poblano, and drizzle each with the crema. Serve with lime wedges. Enjoy!

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered

Quinoa-Stuffed Poblanos

Prepare your ingredients:
1 Prepare your ingredients:
Heat a medium pot of salted water to boiling on high. Preheat the oven to 475°F. Wash and dry the fresh produce. Peel and mince the garlic. Roughly chop the cilantro. Trim the stems off the green beans. Crumble the queso fresco. Roughly chop the walnuts.
2 Cook the quinoa & make the filling:
Add the quinoa to the pot of boiling water and cook 12 to 14 minutes, or until tender; drain well. Using the same pot, heat a little oil on high until hot. Add ⅓ of the minced garlic and cook 30 seconds or until fragrant. Add the drained quinoa, walnuts, raisins, the juice of half the lime, half the cilantro, and half the queso fresco. Stir until combined, and remove from the heat. Season with salt and pepper to taste.
Cook the quinoa & make the filling:
Prepare the poblanos:
3 Prepare the poblanos:
While the quinoa boils, use a knife to make a lengthwise slit into the centers of the poblano peppers. With your hands, open up the peppers and pick out the white ribs and seeds. (These are what make the poblanos spicy.) After finishing the quinoa filling, open up the poblanos and stuff each with half the filling.
4 Roast the green beans & poblanos:
Place the green beans on a lightly oiled baking sheet. Toss them with half the remaining garlic and a little olive oil, salt, and pepper. Place the stuffed poblanos on the baking sheet with the green beans. Roast them together in the oven 11 to 13 minutes, or the outsides of the peppers are completely browned.
Roast the green beans & poblanos:
Make the sauce:
5 Make the sauce:
While the stuffed poblanos and green beans roast, wipe out the pot used for the quinoa filling. Heat some oil in the pot on high until hot. Add the remaining garlic and cook 30 seconds, or until fragrant. Add the cumin, chili powder, chocolate, tomato paste, and vegetable broth. Stir until the chocolate melts and everything is combined. Allow the sauce to come to a simmer, then reduce the heat to medium-low and cook 2 to 3 minutes, or until thickened. Season with salt and pepper to taste.
6 Plate your dish:
Place 1 stuffed poblano on each of 2 plates, along with half the green beans. Spoon some sauce over the poblanos. Sprinkle the remaining queso fresco and cilantro over each poblano, and drizzle each with the crema. Serve with lime wedges. Enjoy!
Plate your dish: