Stuffed Poblano Peppers with Quinoa, Corn and Lime Crema

Poblano peppers are mild, earthy and perfect for stuffing. In this recipe, we combine protein-rich quinoa with sweet corn, fresh tomato and Southwestern spices for a flavorful 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 craving for a hearty, wholesome meal. Serve them with extra lime wedges for a bright finish.

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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) with rack in middle. Wash and dry all produce. Halve poblanos lengthwise; remove ribs and seeds. Dice tomato. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lime.
2. In a small pot, combine 1 cup water, stock concentrate and a big pinch of salt. Bring to a boil, then add quinoa. Cover, reduce to low simmer and cook until quinoa is tender and water is absorbed, 15-20 minutes. Drain any excess water if needed.
3. Rub poblano halves with 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, mix sour cream, lime zest and a squeeze of lime juice. Add water 1 teaspoon at a time until drizzling consistency. Season with salt and pepper.
4. Drain corn and pat dry. 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. Cook until tomato breaks down, 2-3 minutes. Season with salt and pepper. Turn off heat.
5. Stir cooked quinoa into the pan with vegetables. Season to taste. Once poblanos are roasted, stuff each half with filling. Place stuffed poblanos in the pan with remaining filling, nestling them into the grain mixture. (If pan isn’t ovenproof, transfer mixture to a baking dish and arrange poblanos.) Sprinkle evenly with Pepper Jack cheese. Heat broiler to high or oven to 500°F (260°C).
6. Broil or bake stuffed poblanos 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.

Recipe Tips

FAQ

Can I use a different cheese instead of Pepper Jack?

Yes, you can substitute with Monterey Jack, cheddar or a Mexican blend for a milder flavor.

How do I make this recipe vegan?

Replace sour cream with a plant-based alternative and omit the cheese or use vegan cheese. The rest of the ingredients are vegan-friendly.

Can I prepare this dish ahead of time?

You can cook the quinoa and prepare the filling up to a day in advance. Stuff the peppers just before baking.