Roasted Poblano Peppers Stuffed with Quinoa, Corn and Pepper Jack

Poblano peppers are a versatile ingredient with a mild, earthy sweetness that makes them perfect for stuffing. In this recipe, we combine protein-rich quinoa with sweet corn, fresh tomato and a Southwestern spice blend for a flavorful twist on classic stuffed peppers. The peppers are roasted until tender, then filled with the quinoa mixture, topped with melty Pepper Jack cheese and finished with a dollop of zesty lime crema.

These stuffed poblanos are a satisfying and wholesome meal that comes together quickly. The creamy, tangy lime crema adds a bright finish that balances the smoky spices. Serve them as a main dish for a weeknight dinner or a special weekend meal.

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Ingredients

2 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup QuinoaView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

13.4 ounce CornView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.5 cup Pepper Jack CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) and adjust rack to middle position. Wash and dry all produce. Halve the poblano peppers lengthwise; remove ribs and seeds. Dice the tomato. Trim and thinly slice the scallions, separating whites from greens. Zest the lime and quarter it.
2. In a small pot, combine 1 cup water, the veggie stock concentrate and a large pinch of salt. Bring to a boil. Add quinoa, cover and reduce heat to low. Simmer until quinoa is tender and water is absorbed, 15-20 minutes. Drain any excess water if needed.
3. While quinoa cooks, rub the poblano halves with vegetable oil; season with salt and pepper. Place cut sides down on a baking sheet. Roast until tender, 18-20 minutes. Meanwhile, in a small bowl, combine sour cream, lime zest and a squeeze of lime juice. Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Season with salt and pepper.
4. Drain the corn and pat dry with paper towels. Heat a drizzle of oil in a large ovenproof pan over high heat. Add corn and cook, stirring occasionally, until lightly charred, 4-6 minutes (cover if corn pops). Reduce heat to medium; add tomato, scallion whites and Southwest spice blend. Cook, stirring, until tomato breaks down, 2-3 minutes. Season with salt and pepper. Remove from heat.
5. Stir the cooked quinoa into the pan with the vegetables. Season with salt and pepper. Once poblanos are roasted, stuff each half with as much quinoa mixture as will fit. Place the stuffed peppers in the pan with the remaining grain mixture, nestling them in. (If your pan isn’t ovenproof, transfer mixture to a small baking dish and arrange stuffed peppers in it.) Sprinkle evenly with Pepper Jack cheese. Preheat broiler or set oven to 500°F (260°C).
6. Transfer pan to middle rack; broil or bake until cheese is melted and lightly browned, 2-3 minutes. Remove from oven. Top with lime crema and scallion greens. Divide between plates. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute Pepper Jack with Monterey Jack, cheddar or a Mexican blend cheese for a similar melty texture and flavor.

Can I make this recipe ahead of time?

You can prepare the quinoa filling and roast the peppers in advance. Assemble and broil just before serving for best results.

What can I use instead of sour cream for the crema?

Greek yogurt or a dairy-free sour cream alternative works well. Adjust the lime juice to taste.