Fully Loaded Stuffed Poblano Peppers

Stuffed peppers are fun, easy dishes to make and are great to make when you have people coming over, vegetarian or non-veg. This case I didn’t make them for guests. Instead I made them for my best friend, brother, and father. I was leaving to go on a trip to Los Angeles and I didn’t want to waste the remaining vegetables I had left in my fridge. Generally, stuffed peppers are made with bell peppers, but I always like to add a kick in there somewhere, so I used poblano peppers instead. They give just enough kick for those who don’t enjoy much spice, as well as, those who love to eat spicy foods.


As a child, I would fill my plate up, leaving barely half an inch, around the rim of the plate, to hold onto. Stuffing my plate was step one, step two was then stuffing my face with all that delicious food. Mixing different dishes with different flavors never stopped me from making a mush out of my food! So you can see why I LOVE stuffed peppers…and ontop of that…FULLY LOADED stuffed peppers.

This recipe has a variety of flavors and ingredients. All of which get hidden by the mozzarella cheese I put on top, at the end of the recipe! I chose to put minced meat into my peppers, however, for all you vegetarians, you can substitute the meat for tofu or scrambled soy bean (I generally use Morning Star when I substitute).

Fully Loaded Stuffed Poblano Peppers

Servings: 3-6

Total Time: 50 minutes


3-6 Poblano Peppers (washed, cored, opened)

2 Tbsp. Olive Oil

2 lb. Minced Turkey or Chicken

1 Onion (medium, minced)

1 Shallot (small)

2 Zucchinis (diced)

1 can Sliced Olives

1 Tomato (small, diced)

1 Red Bell Pepper (diced)

1 Adobo chipotle pepper (minced, easiest to put in a blender)

2 Tbsp. Tomato Paste

1/4 cup Chicken Stock

2 Tbps. White Wine Vinegar

2 Tbsp. Minced Garlic

1 cup Quinoa (cooked)

Mozzarella Cheese (grated) – keep the bag to put however much you want

2 strands Green Onion (sliced)

1 Tbsp. Cumin Powder

1 Tbsp. Cayenne Pepper

1 tsp. Paprika

1 Tbsp. Poultry Seasoning

1 tsp. Salt and Pepper

1 Handful Cilantro (minced, 1 strand not minced for garnish)


Preheat oven to 350

Coat a oven-safe pan with non-stick spray or line a baking sheet with foil. Place the pre-prepped peppers on the sheet for further instruction and keep to the side.

Place the one cup of quinoa in a rice cooker (or however you prepare rice) and cook for 18 minutes.


While the quinoa is cooking, heat oil in a pan and add minced meat (or vegetarian substitute). Cook until browned and add the onions and shallots. Saute for another minute or two. Add cumin, cayenne pepper, paprika, adobo pepper, salt, pepper, poultry seasoning, tomato paste, white wine vinegar, garlic, and chicken stock. Toss for 5 minutes then add the bell peppers and remove from heat.



Add quinoa to the meat and mix together. Once you have evenly mixed the chicken and quinoa, add it to the peppers. IMG_9840


Add the diced zucchini to the top of the peppers and then the sliced olives (leaving a few for the end). BeFunky_IMG_9844.jpg


Next add the mozzarella cheese on top and bake for 25 minutes (may take a little longer…just keep an eye on the cheese and take it out according to your liking).BeFunky_IMG_9854.jpg

Once they are done, take them out and add the remaining olive slices, cilantro strands, and green onions. (I added a little extra meat on top) IMG_9862

As you can tell…you cannot see the peppers at all! Just how I like it!


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