Poblano Peppers Stuffed with Southwest Quinoa



Add a little spice to your dinner with this recipe made with Path of Life Southwest Quinoa.


  • 1 Bag (10 oz.) Path of Life All Natural Southwest Quinoa, cooked according to package directions
  • Chorizo Crumbles
  • 1/2 Cup Refried Beans
  • 1/2 Cup Shredded Cheddar Cheese
  • 1/4 Cup Warm Water
  • 5 Poblano Peppers
  • Enchilada Sauce
  • Fresh Cilantro


  1. Preheat oven to 400⁰F.
  2. In a mixing bowl add Southwest Quinoa, cooked chorizo crumbles, a little bit of canned refried beans, shredded cheddar cheese and a touch of warm water.
  3. Mix all ingredients together until it the mixture can form a ball. If it is too dry to form a ball, add more beans or water to help bind.
  4. Cut poblanos in half lengthwise, remove stem and seeds.
  5. Fill the halves with quinoa mixture.
  6. Place in freezer for a few minutes to set. (If you are preparing in advance, place in freezer overnight.)
  7. Pour a small amount of enchilada sauce onto the bottom of a baking pan.
  8. Place filled pepper halves into baking pan.
  9. Place pan in oven uncovered for approximately 15-25 minutes, until stuffing is hot.
  10. Heat remaining enchilada sauce.
  11. Place cooked peppers on serving plate on top of warm enchilada sauce.

Feeds: 3-4