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+ servings

Chicken And Quinoa Stuffed Poblanos With Avocado Cream

A healthy way to eat stuffed peppers!
Course entree
Cuisine Tex mex
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4


  • 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
  • 1 ½ 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


  • 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.
  • 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.
  • Add quinoa and chicken to the pan, Stir well and cook until bubbly.
  • Add 1 cup of the cheese (reserve ½ cup), cilantro, salt and pepper to taste. Mix well and remove from heat.
  • Stuff the pepper halves with the chicken mixture. Sprinkle with remaining ½ cup cheese.
  • Cover pan with foil and bake for 45 minutes or until peppers are tender. Uncover the foil for the last 5 minutes of baking.
  • While peppers are baking, mix together avocado, sour cream and chili powder.
  • Serve the cooked peppers with the avocado cream and garnish with extra cilantro if desired.