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Spicy Quinoa-Stuffed Poblano Peppers
with Tomato Radish Salsa & Chipotle Yogurt
35 MIN
2 Servings
From the Test Kitchen
In this vibrant vegetarian dish, we’re combining red quinoa with roasted zucchini, queso blanco, and more to create the filling for our baked peppers—all topped with a fresh salsa of juicy tomatoes and crunchy radishes. For smooth, creamy texture and a little extra kick of heat, we’re serving it all over a layer of chipotle yogurt.
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NutritionPER SERVING
-
Calories390 Cals (est.)
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fresh
ingredients
Title
- ½ cup Red Quinoa
- 2 Poblano Peppers
- 4 oz Grape Or Cherry Tomatoes
- 3 oz Radishes
- 2 Scallions
- 1 Lime
- 1 Zucchini
-
2 tsps Chipotle Chile Paste
-
2 oz Queso Blanco
- ½ cup Plain Nonfat Greek Yogurt
time-saving
tips & techniques
step-by-step
instructions
1
Cook the quinoa:
Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Once boiling, add the quinoa and cook, uncovered, 14 to 16 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
2
Prepare & roast the vegetables:
While the quinoa cooks, wash and dry the fresh produce. Line a sheet pan with foil. Medium dice the zucchini. Cut off and discard the stems of the peppers; remove the cores, then halve lengthwise. Thoroughly wash your hands, knife, and cutting board immediately after handling the peppers. Keeping them separate, place the diced zucchini and halved peppers on the sheet pan. Drizzle with 1 teaspoon of 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
Prepare the remaining ingredients:
While the vegetables roast, halve the tomatoes; place in a medium bowl and season with salt and pepper. Halve the radishes lengthwise, then thinly slice crosswise. Thinly slice the scallions. Quarter the lime. 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).
4
Make the salsa:
To the bowl of seasoned tomatoes, add the sliced radishes and scallions and the juice of 2 lime wedges. Drizzle with 1 teaspoon of olive oil and season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
5
Make the filling & stuff the peppers:
While the salsa marinates, to the pot of cooked quinoa, add the roasted zucchini, queso blanco (crumbling before adding), remaining yogurt, and the juice of the remaining lime wedges. Stir to combine; taste, then season with salt and pepper if desired. Using a spoon, carefully pack the filling into the roasted peppers (you may have extra filling).
6
Bake the peppers & serve your dish:
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 liquid). Enjoy!
1
Cook the quinoa:
Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Once boiling, add the quinoa and cook, uncovered, 14 to 16 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
2
Prepare & roast the vegetables:
While the quinoa cooks, wash and dry the fresh produce. Line a sheet pan with foil. Medium dice the zucchini. Cut off and discard the stems of the peppers; remove the cores, then halve lengthwise. Thoroughly wash your hands, knife, and cutting board immediately after handling the peppers. Keeping them separate, place the diced zucchini and halved peppers on the sheet pan. Drizzle with 1 teaspoon of 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
Prepare the remaining ingredients:
While the vegetables roast, halve the tomatoes; place in a medium bowl and season with salt and pepper. Halve the radishes lengthwise, then thinly slice crosswise. Thinly slice the scallions. Quarter the lime. 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).
4
Make the salsa:
To the bowl of seasoned tomatoes, add the sliced radishes and scallions and the juice of 2 lime wedges. Drizzle with 1 teaspoon of olive oil and season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
5
Make the filling & stuff the peppers:
While the salsa marinates, to the pot of cooked quinoa, add the roasted zucchini, queso blanco (crumbling before adding), remaining yogurt, and the juice of the remaining lime wedges. Stir to combine; taste, then season with salt and pepper if desired. Using a spoon, carefully pack the filling into the roasted peppers (you may have extra filling).
6
Bake the peppers & serve your dish:
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 liquid). Enjoy!
Tips from Home Chefs