Description
These Stuffed Poblano Peppers are a flavorful and healthy vegetarian dish featuring smoky poblano peppers filled with a savory mixture of quinoa, black beans, corn, and a blend of cheddar and Monterey Jack cheeses. This recipe is perfect for a wholesome dinner, combining bold spices like cumin and smoked paprika with fresh ingredients for a satisfying meal.
Ingredients
Scale
Poblano Peppers
- 4 large Poblano peppers (Choose firm, unblemished peppers)
Filling
- 1 cup Cooked quinoa (Can be prepared in advance)
- 1 cup Black beans (Rinsed and drained)
- 1 cup Corn kernels (Fresh or frozen)
- 1 cup Shredded cheese (Blend of cheddar and Monterey Jack)
- 1 small Onion (Finely chopped)
- 2 cloves Garlic (Minced)
- 1 teaspoon Cumin (Essential for flavor)
- 1 teaspoon Smoked paprika (Adds smokiness)
- To taste Salt (Essential for flavor)
- To taste Pepper (Essential for flavor)
- 1 tablespoon Olive oil (For sautéing)
Garnish
- To taste Fresh cilantro (Chopped for garnish)
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed peppers.
- Prepare peppers: Wash and dry the poblano peppers thoroughly. Carefully slice each pepper in half lengthwise and remove the seeds and membranes to create cavities for the stuffing.
- Sauté aromatics: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes until softened. Then add the minced garlic and cook for an additional minute until fragrant.
- Mix filling: Add cooked quinoa, rinsed and drained black beans, corn kernels, cumin, smoked paprika, salt, and pepper to the skillet. Stir well and cook for 3-5 minutes until the mixture is heated through. Remove from heat and stir in half of the shredded cheese to combine.
- Stuff peppers: Spoon the quinoa mixture into each poblano half, filling them generously. Arrange the stuffed peppers cut side up in a baking dish.
- Add cheese topping: Sprinkle the remaining shredded cheese evenly on top of the stuffed peppers to create a cheesy crust.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then remove the foil and continue baking for another 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
- Serve: Allow the stuffed peppers to cool for a few minutes. Garnish with freshly chopped cilantro before serving for a fresh, herbal touch.
Notes
- Use firm, fresh poblano peppers for best results and easier stuffing.
- Quinoa can be cooked in advance to save time.
- Adjust seasoning with salt and pepper to taste.
- For a spicier kick, add a pinch of chili powder or chopped jalapeño to the filling.
- This dish is vegetarian and can be made vegan by substituting cheese with a plant-based alternative.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated.
