I adore stuffed vegetables, and these stuffed poblanos are a nice change from what you might be used to doing. Poblano peppers (pronounced “po-BLAH-no”) are fairly mild once you scrape out the seeds and membranes, and they can be stuffed with a wide variety of fillings. Here, I’ve used quinoa for a nutty taste, and combined it with onions, garlic, sweet bell peppers, cilantro, and of course plenty of spicy datil pepper flavor with both Snake Bite Datil Pepper Hot Sauce and Fresh From Florida Datil Zest Seasoning Blend with orange, lemon and lime. Snake Bite Datil Pepper Hot Sauce and Datil Zest Seasoning Blend Poblano Peppers are now readily available in most grocery stores as well as vegetable markets, and provide a distinctive flavor that you don’t get with regular sweet bell peppers. Poblanos are the pepper of choice used to make chile relleno, a popular Mexican dish. Traditional chile relleno calls for the roasted pepper to be stuffed with cheese, then coated in egg and fried. I almost never fry anything. I hate the smell and grease in my kitchen as well as the obvious detriment of fried foods. Stuffing these beautiful peppers with nutritious, delicious ingredients is definitely the health conscious way to go. To make this vegan, either leave out the topping of shaved parmesan, or use a vegan cheese substitute.
Fun Facts about Poblano Peppers:
When dried, whether they are smoked or not, poblano peppers are called ancho chili peppers. (Dried smoked jalapeño peppers are called chipotle peppers.)
Poblano peppers are said to originate from the state of Puebla in central Mexico.
They’re mild to medium-hot, and register between 1,000 and 2,000 Scoville heat units on the Scoville Scale.
Roasting brings out the fruity flavor of poblano peppers.
There are approximately 13 calories, 2.97 grams of carbs and 0.11 grams of fat in one poblano pepper, making them an excellent diet food.
Poblano peppers are high in antioxidants, and may help fight cancer, promote weight loss and boost your immune system.
One poblano pepper contains a whopping 51.5 mg of vitamin C, 86% of your daily requirement. Vitamin C protects against the harmful effects of pollutants, helping to prevent certain cancers, fight infections, and boosts your immune system.
Poblanos are also high in vitamin A, which is critical for vision and supports cell growth, playing a critical role in the formation and maintenance of a healthy heart, lungs, kidneys, bones and teeth.
Capsaicin found in poblanos, datil peppers and other hot peppers, contributes to pain relief because it helps reduce your body’s inflammatory responses and decreases inflammation.
These stuffed poblano peppers, full of datil pepper goodness are easy to make and oh so delicious. They are full of good for you veggies and perfect for a simple weeknight supper.
Baked Datil Stuffed Quinoa Poblano Peppers with Melted Parmesan Cheese
Datil Pepper Quinoa Stuffed Poblano Peppers
Prep TIme: 15 minutes
Cook TIme: approximately 40 minutes
4 Poblano Peppers
1 Tablespoon Extra Virgin Olive Oil or cooking spray
Substitutions: To make a more Mexican dish, you can substitute brown rice for the quinoa and add one can of black beans which have been drained and rinsed and 1 cup of drained whole kernel corn. You will have filling left over, so you can roast a couple more poblanos or it makes a wonderful side dish by itself.
Serving Size: 1 pepper
AMOUNT PER SERVING
% Daily Value*
Total Fat 7.4g
Saturated Fat 2.4g
Trans Fat 0g
Polyunsaturated Fat 1g
Total Carbohydrate 16.6g
Dietary Fiber 3.6g
Vitamin A 54.3µg
Vitamin C 124.7mg
Vitamin D 0.1µg
Vitamin E 1mg
Vitamin K 14.7µg
*Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. *The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.