Southwest Stuffed Poblano Peppers with Quinoa and Corn

Poblano peppers are mild, earthy and perfect for stuffing. In this recipe, we combine protein-rich quinoa with fresh tomato, sweet corn and Southwestern spices for a twist on traditional stuffed peppers. Once filled, the peppers get a 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. Serve them as a main dish or a side-they’re versatile and delicious!

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup QuinoaView ingredient guideLike ingredientDislike ingredient

0.5 cup Pepper Jack CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit CornView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F (200°C). Bring a small pot of water to a boil.
2. Rinse the quinoa under cold water. Add quinoa and veggie stock concentrate to the boiling water. Reduce heat to low, cover and simmer for 15 minutes until tender. Drain any excess water and set aside.
3. While quinoa cooks, cut the long green peppers in half lengthwise and remove seeds and membranes. Place pepper halves on a baking sheet, cut side up. Roast for 10 minutes.
4. Meanwhile, dice the tomato. Trim and thinly slice the scallions. Cut the corn kernels off the cob. Zest and juice the lime.
5. In a medium bowl, combine cooked quinoa, diced tomato, corn kernels, half the scallions and southwest spice blend. Mix well.
6. Remove peppers from oven. Stuff each pepper half with the quinoa mixture. Sprinkle Pepper Jack cheese evenly over the tops.
7. Return to oven and bake for 10 minutes, until cheese is melted and bubbly.
8. While peppers bake, make the lime crema: in a small bowl, mix sour cream with lime zest and a squeeze of lime juice. Season with salt to taste.
9. Serve stuffed peppers hot, topped with a dollop of lime crema and remaining scallions.

Recipe Tips

FAQ

Can I use a different type of pepper?

Yes, you can use bell peppers or any mild green pepper. Adjust roasting time accordingly.

Can I make this recipe ahead of time?

Absolutely! Prepare the stuffed peppers up to the baking step, cover and refrigerate. Bake just before serving.

What can I substitute for sour cream?

Greek yogurt or a dairy-free yogurt works well as a substitute for the lime crema.