Chicken And Quinoa Stuffed Poblanos With Avocado Cream

by jerseygirl on January 29, 2013 · 20 comments

quinoa poblanosLast year, my “Fake-Out Shrimp Fried Rice” landed me a spot on the Dr Oz show.  I made a fake fried rice dish using quinoa and shrimp along with lots of veggies. Since then I have incorporated quinoa into lots of our dinners.

Quinoa (pronounced keen-wah) is a great ingredient to have in your diet.  Technically it is considered a seed rather than a grain. It has lots of fiber, folate and magnesium along with other nutrients. It is easy to cook in advance and keep in your refrigerator. You can buy it already cooked in the frozen food department too. Just reheat it in your microwave and it’s ready to use.

Eating quinoa by itself is pretty plain and boring.  It doesn’t have a ton of flavor and needs to be spiced up. I like to add it to things and putting it in poblano peppers is my new favorite way. This dish was a meal in itself. The night we ate it, I even skipped making a salad.

What’s your favorite way to eat quinoa?

poblano pan

5.0 from 4 reviews
Chicken And Quinoa Stuffed Poblanos With Avocado Cream
Recipe type: Entree
Cuisine: Tex mex
Prep time: 
Cook time: 
Total time: 
Serves: 4
A healthy way to eat stuffed peppers!
  • 4 medium size poblano peppers, seeded and split in half (long way)
  • 2 TBS olive oil
  • ½ cup chopped onions
  • 2 cloves chopped garlic
  • 10 oz can diced tomatoes (I used Red Gold with chiles)
  • 2 cups cooked quinoa
  • 2 cups cooked chicken
  • 1½ cups low fat cheddar cheese, divided
  • ¼ cup chopped cilantro plus extra for garnish
  • salt and pepper to taste
  • 1 avocado, mashed
  • 1 cup sour cream
  • 1 tsp chili powder
  1. Preheat oven to 400 degrees. Fill a large deep dish baking pan with half an inch of water. Lay the pepper halves in the pan and set aside.
  2. In a large frying pan, heat oil on medium and saute onions and garlic for 5 minutes or until they start to brown. Add tomatoes and simmer for 10 minutes.
  3. Add quinoa and chicken to the pan, Stir well and cook until bubbly.
  4. Add 1 cup of the cheese (reserve ½ cup), cilantro, salt and pepper to taste. Mix well and remove from heat.
  5. Stuff the pepper halves with the chicken mixture. Sprinkle with remaining ½ cup cheese.
  6. Cover pan with foil and bake for 45 minutes or until peppers are tender. Uncover the foil for the last 5 minutes of baking.
  7. While peppers are baking, mix together avocado, sour cream and chili powder.
  8. Serve the cooked peppers with the avocado cream and garnish with extra cilantro if desired.


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{ 19 comments… read them below or add one }

Kate January 29, 2013 at 4:40 pm

Oh man – I am seeing avocado cream just about everywhere!


Ramona January 29, 2013 at 5:35 pm

I love poblano peppers. Awesome recipe.


Tawcan January 29, 2013 at 7:49 pm

That looks interesting. We’ve been trying to find more quinoa recipes. This looks like a good one to give it a try.


Angela January 30, 2013 at 12:06 am

These sound amazing–and how did I miss that you were on Dr. Oz???


Melissa | The Kitchen Canister January 30, 2013 at 9:54 am

Wow, these look really yummy. I love quinoa and need more recipes that incorporate it.


teresa January 30, 2013 at 12:27 pm

how cool that you were on doc oz! this looks wonderful, i really need to make stuffed peppers more, they’re so delicious!


Pam January 30, 2013 at 2:00 pm

My idea of the perfect meal… they look amazing.


patsy January 30, 2013 at 9:16 pm

I’ve been searching for ways to try quinoa and this looks like one my family will enjoy!


Robin (Masshole Mommy) January 31, 2013 at 1:39 pm

These sound absolutely amazing. I’ve actually never tried Quinoa before, but the more I keep hearing about it, I think I need to change that.


Lisa @ Snappy Gourmet February 1, 2013 at 11:04 am

Lisa, these look great! I’ve been trying to get a little more quinoa in our diet around here. 🙂


Kristin February 2, 2013 at 7:57 am

These look amazing! I am always looking for ways to incorporate quinoa into our meals. This recipe is a must-try!


Karen Harris February 5, 2013 at 10:27 am

These look so good. How in the heck did I miss you on Dr. Oz?


vanillasugarblog February 6, 2013 at 9:25 pm

that cream sauce!
I could drink that!


kellypea February 20, 2013 at 4:43 pm

We love quinoa and like you I enjoy adding it to dishes instead of rice. This looks pretty tasty! I can’t pass up a gorgeous, stuffed poblano. One of my favorite flavors.


Carole February 28, 2013 at 5:33 pm

Hi there. The current Food on Friday on Carole’s Chatter is collecting links to posts about Mexican dishes and flavours. I do hope you link this one in. This is the link . Please do pop back to check out some of the other links – there are a lot of good ones already. Have a great week.


Carole March 4, 2013 at 4:28 pm

Lisa, thanks for joining the link up for Food on Friday on Carole’s Chatter. I hope you enjoyed looking at some of the other links. I have been reading them all and must say my Mexican cravings are now almost out of control! Cheers

Ps I am signing up to follow your blog. A follow back would be great – or maybe you have already?


Zoë March 6, 2013 at 6:54 pm

Trying this tonight! Can’t wait. I have made an avocado cream with other Mexican dishes, and subbing the sour cream for plain yogurt is a lighter alternative that is just as tasty!


Heavensgirl May 19, 2014 at 4:18 pm

I fixed these for dinner and my husband asked what is this? They tasted better than they look. Will fix again.


slp2go July 15, 2014 at 1:26 pm

I made this again last night. I usually use leftover grilled chicken and the quinoa is yummy. It goes together quickly and as it cooks, you have time to make oven baked zucchini sticks and a salad. Perfect summer dinner. (tasty even without the avocado cream)


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