Roasted Poblano Peppers Stuffed with Quinoa, Corn and Pepper Jack Cheese

Poblano peppers are a versatile ingredient that bring a mild, earthy sweetness to any dish. In this recipe, we roast them until tender and stuff them with a protein-rich quinoa filling mixed with fresh tomato, sweet corn and a bold Southwest spice blend. The result is a satisfying vegetarian meal that’s packed with flavor and texture.

Once stuffed, the peppers are topped with melted Pepper Jack cheese and finished with a dollop of tangy lime crema. The combination of smoky roasted peppers, savory filling and creamy citrus sauce makes every bite irresistible. Serve these stuffed poblanos as a main course or a hearty side dish.

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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 the oven to 425°F (220°C) and adjust a rack to the middle position. Wash and dry all produce. Halve the poblano peppers lengthwise, then remove the ribs and seeds. Dice the Roma tomato. Trim the scallions and thinly slice, separating the white parts from the green tops. Zest the lime and then quarter it.
2. In a small pot, combine 1 cup water (2 cups for 4 servings), the veggie stock concentrate and a generous pinch of salt. Bring to a boil, then stir in the quinoa. Cover, reduce the heat to low and simmer until the quinoa is tender and the liquid is absorbed, 15-20 minutes. If any excess water remains, drain it off.
3. While the quinoa cooks, rub the poblano halves with vegetable oil and season with salt and pepper. Place them cut-side down on a baking sheet. Roast on the middle rack until tender, 18-20 minutes. Meanwhile, in a small bowl, mix the sour cream with the lime zest and a squeeze of lime juice. Add water, 1 teaspoon at a time, until the mixture is drizzling consistency. Season with salt and pepper and set aside.
4. Drain the corn and pat it dry with paper towels. Heat a drizzle of oil in a large ovenproof skillet over high heat. Add the corn and cook, stirring occasionally, until lightly charred, 4-6 minutes (if the corn starts to pop, cover the pan). Reduce the heat to medium and stir in the diced tomato, scallion whites and Southwest spice blend. Cook until the tomato breaks down, 2-3 minutes. Season with salt and pepper, then turn off the heat.
5. Fold the cooked quinoa into the skillet with the vegetables. Season with additional salt and pepper if needed. Once the poblano halves are roasted, stuff each half with as much of the quinoa mixture as will fit. Nestle the stuffed peppers into the remaining grain mixture in the skillet (if your skillet is not ovenproof, transfer the mixture to a small baking dish and arrange the stuffed peppers on top). Sprinkle the shredded Pepper Jack cheese evenly over the peppers and grains.
6. Preheat the broiler to high (or set the oven to 500°F/260°C). Transfer the skillet to the middle rack and broil until the cheese is melted and lightly browned, 2-3 minutes. Remove from the oven and drizzle the lime crema over the top, then garnish with the scallion greens. Divide among plates and serve with the remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of pepper?

Yes, you can substitute poblano peppers with bell peppers or Anaheim peppers. Adjust roasting time as needed based on pepper size.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Be sure to check the labels on your stock concentrate and spice blend to confirm.

Can I make this dish vegan?

To make it vegan, omit the Pepper Jack cheese and use a dairy-free sour cream alternative for the lime crema. The filling will still be delicious.