Roasted Poblano Peppers, stuffed

Roasted Poblano Peppers, stuffed
Roasted Poblano Peppers, stuffed

I love roasted peppers, and goat cheese, and really, everything in this dish. It is based on a this recipe from the March issue of Body & Soul magazine  – finally they focused on vegetarianism as a way to live “greener!”  As is my way, I changed a few things. First, I didn’t read the recipe very carefully, and halved the peppers before I realized I was supposed to roast them whole, then slit and stuff them. Oh well. Different aesthetic, same flavor. I also substituted 4-pepper soft goat cheese for the goat feta, black beans for the black soy beans, red incan quionoa for the white quinoa, a whole dried ancho pepper with the Tbs. of chipotle (I’m not a big chipotle fan), and poured the sauce over top everything, instead of at the bottom of the pan and under the peppers. That said, it was delicious!

Salad with toasted pumpkin seed dressing
Salad with toasted pumpkin seed dressing

I served the roasted  poblanos with a simple side salad of red leaf lettuce, fresh tomato, and a toasted pumpkin seed dressing I found on I reduced the oil significantly, and while the flavor was top-notch, Senor Lanky grumbled a bit because it was chunkier, and therefor didn’t spread as well throughout the salad.

Roasted Poblanos, casserole-style
Roasted Poblanos, casserole-style

Yum.  You can see all the choppped cilantro from the sauce, nestled on top.


Published by


Erin Gautsche cooking in and eating out, traveling and learning; curious and vegetarian.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s