Stuffed Poblano Peppers Cilantro

Stuffed Poblano Peppers with Cilantro Lime Crema bring together a vibrant mix of textures and zesty flavors that make for a satisfying appetizer or light meal. Packed with nutritious grains, beans, and fresh spices, these peppers are a colorful way to enjoy a comforting and wholesome dish that celebrates Mexican-inspired ingredients.

I first made this recipe when trying to use up some leftover quinoa and came away loving how the smoky peppers and creamy sauce brought everything together. Now it’s one of my go to recipes when I want something tasty but not too heavy.

Ingredients

• Poblano peppers: Four medium selected for firm flesh and ideal size to hold filling
• Cooked quinoa: One cup which provides a fluffy texture and nutty flavor, brown rice or couscous can work too
• Black beans: One can drained and rinsed for protein and hearty texture
• Corn: One cup using fresh or frozen adds sweetness and color
• Salsa: One cup for a saucy, spicy element, homemade or store bought is fine but look for balanced seasoning
• Shredded cheese: One cup such as cheddar or a dairy free variety if preferred for melty richness
• Onion: One medium chopped finely, red or yellow onions contribute a mild sweetness when sautéed
• Cumin: One teaspoon delivers earthiness unique to Mexican dishes
• Chili powder: One teaspoon add as much or as little heat as you like

For the cilantro lime crema

• Greek yogurt or vegan yogurt: One cup for creamy tanginess
• Fresh cilantro: Quarter cup chopped for bright herbaceous flavor, parsley can substitute if needed
• Fresh lime juice: Two tablespoons key for acidity and freshness
• Garlic powder: One teaspoon to provide subtle savory depth

Step-by-Step Instructions

Preparation:

Preheat your oven to 375 degrees Fahrenheit or 190 degrees Celsius. Carefully slice the poblanos in half lengthwise and remove all seeds if you prefer a milder pepper or leave some seeds if you want more heat in every bite.

Sauté the Aromatics:

Heat a skillet over medium heat and cook the chopped onions until translucent and softened. This step typically takes about five minutes and sets a gentle sweet base for the filling.

Mix the Filling:

To the skillet add cooked quinoa, rinsed black beans, corn, salsa, cumin, and chili powder. Stir everything well to combine and cook for an additional five minutes until the mixture is fully warmed through and fragrant.

Stuff the Peppers:

Fill each poblano half generously with the quinoa mixture, pressing it in gently but firmly to hold shape during baking. Set the stuffed peppers upright in a baking dish to keep the filling contained.

Add Cheese Topping:

Sprinkle the shredded cheese over the filled halves. You can skip this for a lighter version or use a dairy free cheese substitute if dairy allergies or preferences require it.

Bake:

Cover the baking dish with foil and place it in the oven for twenty five minutes. Remove the foil for the last ten minutes to allow the cheese to melt evenly and develop a slightly golden brown bubbly finish.

Prepare the Cilantro Lime Crema:

While the peppers bake, combine Greek yogurt, chopped cilantro, lime juice, and garlic powder in a small bowl. Whisk until smooth and adjust seasoning to your taste for the perfect tangy accompaniment.

Serve:

Take the baked peppers out of the oven and let them rest a few minutes before drizzling with the cilantro lime crema. This helps the flavors mellow and makes them easier to eat.

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The poblano pepper’s mild smokiness is one of my favorite parts of this dish. One memorable family moment was when my kids tried it and declared they never thought they liked peppers until now. This dish really converts!

Storage Tips

Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to three days. Reheat gently in the oven or microwave to keep them moist and delicious. You can also freeze the stuffed peppers before baking and reheat once thawed for a convenient ready meal.

Ingredient Substitutions

If you cannot find quinoa, brown rice or couscous work well as alternatives and absorb flavors beautifully. Black beans can be swapped for pinto or kidney beans. For the crema, vegan yogurt or sour cream can replace Greek yogurt depending on your preference.

Serving Suggestions

Serve these stuffed poblanos alongside a crisp green salad or Mexican rice for a fuller meal. The cilantro lime crema also pairs well with grilled vegetables or as a dip for tortilla chips, adding versatility to your meal.

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Cultural Context

Poblano peppers are a staple in Mexican cuisine valued for their mild heat and rich flavor. Stuffed peppers are a classic way to transform simple ingredients into a festive and colorful dish that echoes Mexican home cooking traditions.

Frequently Asked Questions

→ What type of peppers are best for stuffing?

Medium-sized poblano peppers work best as their shape and thickness hold the filling well without overpowering the dish.

→ Can I substitute the quinoa with other grains?

Yes, cooked brown rice or couscous are excellent substitutes that maintain texture and flavor balance.

→ How can I adjust the heat level in this dish?

Removing seeds from the poblanos reduces heat, and adjusting chili powder quantity lets you control the spiciness in the filling.

→ What can I use instead of cheese for a dairy-free option?

A dairy-free shredded cheese alternative or nutritional yeast provide a similar texture and flavor when baked on top.

→ How should I store leftovers for best freshness?

Store stuffed peppers covered in an airtight container in the refrigerator and consume within 2-3 days for best taste.

→ Can I prepare the cilantro lime crema in advance?

Yes, the crema can be made a day ahead and chilled, allowing flavors to meld and saving preparation time.