Roasted Poblano Peppers Stuffed with Quinoa, Corn and Pepper Jack

Poblano peppers are mild, earthy and perfect for stuffing. In this recipe, we combine protein-rich quinoa with sweet corn, fresh tomato and a Southwestern spice blend for a delicious twist on traditional stuffed peppers.

Once filled, the peppers get a generous sprinkle of melty Pepper Jack cheese and a dollop of zesty lime crema. These packed peppers are sure to satisfy your cravings for a hearty, flavorful 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. Adjust an oven rack to the middle position and preheat the oven to 425°F. Wash and dry all produce. Halve the poblano peppers lengthwise through the stem, then remove seeds and ribs. Dice the tomato. Trim and thinly slice the scallions, separating the white parts from the green tops. Zest the lime until you have 1 teaspoon; quarter the lime.
2. Bring 1 cup water, the veggie stock concentrate and a large pinch of salt to a boil in a small pot with a lid. Once boiling, add the quinoa, cover and reduce the heat to low. Simmer until the quinoa is tender and the water has evaporated, 15-20 minutes. If not all water evaporates, drain any excess.
3. While the quinoa cooks, rub the poblano halves with oil and season with salt and pepper. Place them cut side down on a baking sheet. Roast on the middle rack until tender, about 20 minutes. Meanwhile, in a small bowl, combine the sour cream, lime zest, a squeeze of lime juice and 2 teaspoons water. Season with salt and pepper and set aside.
4. Drain the corn and pat dry with paper towels. Heat a drizzle of oil in a large oven-safe pan over high heat. Add the corn and cook, stirring occasionally, until slightly charred, 4-5 minutes. If the corn begins to pop, cover the pan. Reduce the heat to medium and add the diced tomato, scallion whites and Southwest spice blend. Cook, stirring occasionally, until the tomato breaks down, about 2 minutes. Season with salt and pepper.
5. Stir the cooked quinoa into the pan with the vegetables. Season with salt and pepper. Once the poblanos are done roasting, stuff each half with as much of the quinoa mixture as will fit. Place the stuffed peppers in the pan with the remaining grain mixture, nestling each poblano half in the grains. If your pan isn’t ovenproof, transfer the mixture to a small baking dish and arrange the stuffed poblanos in it. Sprinkle evenly with the shredded Pepper Jack cheese. Heat the broiler to high.
6. Transfer the pan with the stuffed peppers to the middle rack of the oven. Broil until the cheese is melted and lightly browned, 2-3 minutes. Remove from the oven, then top with the lime crema and scallion greens. Divide among plates and serve with any remaining lime wedges on the side for squeezing.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, Monterey Jack, cheddar or a Mexican blend would work well in place of Pepper Jack.

Can I make this recipe vegan?

To make it vegan, substitute the sour cream with a plant-based alternative and use a vegan cheese or omit the cheese entirely.

How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.