Goat Cheese-Stuffed Poblano Peppers

blistered peppers, quinoa, black beans, goat cheese, chipotle salsa, cilantro

1706 Past Meals

Serves: 2 Servings | Time to Table: 30 Minutes | Calories: 438 | Category: Gluten-Free, Low-Calorie, Pescatarian, Vegetarian | Allergens: Contains Milk (Goat Cheese) | Excellent Source of: Fiber, Iron, Potassium, Protein, Vitamin A |


  • - Chef's Knife
  • - Colander
  • - Fine Mesh Strainer
  • - Liquid Measuring Cup
  • - Measuring Spoons
  • - Medium Bowl
  • - Medium Saucepan with Lid
  • - Paring Knife
  • - Tongs

What You Need:

  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt

What We Send:

  • - Black Beans
  • - Chipotle Salsa
  • - Cilantro
  • - Goat Cheese
  • - Minced Garlic
  • - Poblano Peppers
  • - Red Quinoa

Wine Pairings by @grapefriend

A Chilean Sauvignon Blanc bursts with zesty citrus fruit and vegetal notes–perfect for poblanos.

Beer Pairings

There’s a reason why a light lager is the most popular style worldwide. Try it here to complement the ginger, garlic, and cilantro.

TK Table Talk:

What would be the most annoying things about having yourself as a roommate? How about the most endearing things?

What To Do:

Goat Cheese-Stuffed Poblano Peppers - Step 1

1. Start Quinoa: Place quinoa in a fine-mesh strainer. Rinse under cold water for a solid minute, swishing quinoa with your hand while rinsing. Drain. (If you don’t have a fine mesh strainer, you can skip this step.) In a medium saucepan over medium-high heat, add 1 teaspoon olive oil and drained quinoa. Cook, stirring, for 1 minute.

2. Finish Quinoa: Add 1 cup water and ¼ teaspoon salt to pan. Bring to a rolling boil. Reduce heat to low and cook, covered, for 15 minutes. Remove pot from heat and let stand, COVERED, 5 minutes. Fluff quinoa gently with a fork.

Goat Cheese-Stuffed Poblano Peppers - Step 2

3. Prep Peppers: Char peppers until blistering on an open flame, or broil peppers 4 minutes on each side. Carefully peel, slit, and stem/seed.

Goat Cheese-Stuffed Poblano Peppers - Step 3

4. Prepare Stuffing Mixture: Preheat broiler. Set aside some cilantro leaves for garnish. Chop remaining cilantro. Mix black beans, salsa, chopped cilantro, garlic, and ¼ teaspoon each salt and pepper in a medium bowl. Mash slightly with a fork. Stir in quinoa.

Goat Cheese-Stuffed Poblano Peppers - Step 4

5. Stuff and Bake Peppers: Stuff peppers with ONLY half of goat cheese then fill with quinoa mixture. Top with remaining goat cheese. Broil 3 to 5 minutes or until cheese begins to brown.

To Serve: Divide peppers between 2 serving plates. Sprinkle with reserved cilantro leaves.

Pro Tip:

To make peeling the peppers easier, place them in a zip-top plastic freezer bag, seal, and let stand 5 minutes. The steam inside the bag will make peeling easier.
Spice it Up!: Serve these peppers with sriracha or your favorite hot sauce.


Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos with @terraskitchen and #terraskitchen.