Quinoa Stuffed Poblano Peppers with Avocado Crema

With temperatures in the record highs in Northern California, the only way to beat the heat is with some delicious peppers. Trust me, spicy food definitely hits the spot when its so hot out! But these delicious peppers are great year round, and even on the grill! (I just don't have access to a grill at the moment!


Quinoa Stuffed Poblano Peppers with Avocado Crema 


Makes: 6 Peppers
Takes: 1 Hour


What you will need:

  • 6 Poblano Peppers (tops cut and de-seeded)
  • 1 Red Onion (diced)
  • 1 Green Onion
  • 1 Avocado
  • 1/4 Cup Sour Supreme
  • 1 Package Soyrizo
  • 1 Package Daiya Mozzarella Shreds 
  • 3/4 Cup Tri-Colored Quinoa 
  • 1/2 Cup Frozen Corn
  • 1.5 Cups + 1 TBS Water
  • 1 TBS Garlic Powder
  • 1 TBS Onion Powder
  • 2 tsp Salt
  • 2 tsp Ground Pepper
  • 1 TBS Lime Juice


To make:

  2. Preheat oven to 300. 
  3. Bring 1.5 cups water and quinoa to a boil.
  4. Reduce to med low and simmer 10-15 minutes until quinoa is cooked.
  5. Pour quinoa, soyrizo, red onion, garlic powder, onion powder, and 1 tsp salt and corn in mixing bowl wan stir until well combined. 
  6. Place some Daiya cheese in bottom of each pepper.
  7. Scoop mixture into 1/2 of each pepper and top with more Daiya.
  8. Scoop mixture into peppers until all full, top with more cheese and place caps of peppers on each pepper.
  9. Place into a greased baking dish and cover with aluminum foil.
  10. Bake in over for 45 minutes
  11. Remove and sprinkle remaining Dayia on top. 
  12. Place back in oven until cheese is melted (1-2 minutes).
  13. Let cool 5 minutes.
  14. While peppers are cooling, combine remaining ingredients in food processor until smooth. For a leaner sauce, add more water.
  15. Place pepper on a plate and top with crema.
  16. Enjoy!

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