Stuffed Poblano Peppers with Avocado Salsa and Zesty Crema

These stuffed poblano peppers are a hearty and flavorful vegetarian main dish that’s sure to satisfy. Roasted poblano halves are filled with a savory mixture of seven whole grains, tomatoes and Southwest spices, then topped with melted Monterey Jack cheese. The result is a comforting, slightly spicy meal that’s perfect for any night of the week.

To finish, a bright avocado salsa and a zesty lime crema add freshness and a tangy kick. This recipe is a delicious way to enjoy whole grains and vibrant Mexican flavors in one satisfying dish.

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Ingredients

2 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

8.5 ounce Precooked Seven Whole Grains RiceView ingredient guideLike ingredientDislike ingredient

0.5 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 unit AvocadoView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView 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). Wash and dry all produce. Halve the poblano peppers lengthwise and remove the cores and seeds. Rub each half with a drizzle of vegetable oil and season with salt and pepper. Place on a baking sheet and roast until softened, about 15 minutes.
2. Meanwhile, halve, peel and chop the onion. Halve the tomato and cut into small cubes. Zest the lime, then halve it; cut one half into wedges for serving. Finely mince the chili pepper, removing ribs and seeds for less heat. In a small bowl, stir together the sour cream, lime zest and 1 tablespoon water. Season with salt and pepper and set aside.
3. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add the chopped onion and cook, tossing occasionally, until just softened, about 3-4 minutes.
4. Add the Southwest spice blend, half of the diced tomato, salt and pepper to the pan. Cook, tossing occasionally, until the tomato softens, 2-3 minutes. Massage the precooked seven whole grains packet to break up any clumps, then add the grains to the pan along with ½ cup water. Simmer, stirring occasionally, until warmed through and most of the water is absorbed, 1-2 minutes. Stir in 1 tablespoon butter, then season with salt and pepper. Remove from heat.
5. Once the poblano halves are roasted, stuff each with as much of the grain mixture as will fit. Place the stuffed peppers in the pan with the remaining grain mixture, nestling each pepper half into the grains. Sprinkle evenly with the shredded Monterey Jack cheese. Transfer the pan to the oven and bake until the cheese melts and is slightly crisp, 7-8 minutes. (If your pan is not ovenproof, transfer the mixture to a small baking dish and arrange the stuffed peppers in it.)
6. While the peppers bake, halve, peel and pit the avocado, then cut into small cubes. Place in a medium bowl with the remaining diced tomato and juice from the lime half. Season with salt and pepper and toss to combine. Divide the stuffed peppers and grain mixture between plates. Top with the avocado salsa, then drizzle with the lime crema and sprinkle with minced chili if desired. Serve with lime wedges.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute Monterey Jack with cheddar, pepper jack or a Mexican blend cheese.

Can I make this recipe vegan?

To make it vegan, omit the cheese and use a plant-based sour cream and butter substitute. The dish will still be flavorful.

What can I use instead of seven whole grains rice?

You can use any pre-cooked grain blend, such as brown rice, quinoa or a mix of wild rice and barley.