Stuffed Poblano Peppers with Seven Grains, 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 tomato, spices and a blend of seven whole grains, then topped with melted Monterey Jack cheese. A fresh avocado salsa and zesty lime crema add brightness and a touch of heat, making every bite delicious.

This recipe is perfect for a weeknight dinner or a special meal. The combination of textures-from the tender peppers to the chewy grains and creamy avocado-creates a satisfying dish that’s both wholesome and indulgent. Serve with lime wedges for an extra pop of citrus.

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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 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 soft, about 15 minutes.
2. Meanwhile, halve, peel and chop the onion. Halve the Roma 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 (preferably nonstick and ovenproof). 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 package of precooked seven whole grains 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 the 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 them in. Sprinkle the shredded Monterey Jack cheese evenly over the peppers. Transfer the pan to the oven (if your pan is not ovenproof, transfer the grain mixture to a small baking dish and arrange the stuffed peppers on top). Bake until the cheese is melted and slightly crisp, 7-8 minutes.
6. While the peppers bake, halve, peel and pit the avocado, then cut into small cubes. In a medium bowl, combine the avocado with the remaining diced tomato and the juice from the lime half. Season with salt and pepper and toss gently. Divide the stuffed peppers and grain mixture between plates. Top with the avocado salsa, a drizzle of the lime crema and a sprinkle of minced chili (if desired). Serve with lime wedges.

Recipe Tips

FAQ

Can I use a different type of grain?

Yes, you can substitute the seven whole grains with any precooked grain blend, such as quinoa, brown rice or farro. Adjust cooking time as needed.

How do I store leftovers?

Store leftover stuffed peppers and grain mixture in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Can I make this recipe vegan?

To make it vegan, omit the cheese and use a plant-based sour cream alternative. The butter can be replaced with olive oil or a vegan butter substitute.