Stuffed Poblano Peppers Cilantro (Printer-Friendly)
Poblano peppers filled with quinoa, black beans, corn, and topped with a tangy cilantro lime crema.
# The Ingredients You'll Need:
→ Filling
01 -
4 medium Poblano peppers, halved and seeded
02 -
1 cup cooked quinoa
03 -
1 can black beans, drained and rinsed
04 -
1 cup corn (fresh, frozen, or canned)
05 -
1 cup salsa
06 -
1 cup shredded cheese (cheddar or dairy-free alternative)
07 -
1 medium onion, chopped (red or yellow)
08 -
1 teaspoon ground cumin
09 -
1 teaspoon chili powder
→ Cilantro Lime Crema
10 -
1 cup Greek yogurt or vegan yogurt
11 -
1/4 cup fresh cilantro, chopped
12 -
2 tablespoons fresh lime juice
13 -
1 teaspoon garlic powder
# Step-by-Step Instructions:
01 -
Preheat oven to 375°F (190°C). Slice poblanos lengthwise and remove seeds for milder heat or keep some seeds for extra spice.
02 -
Sauté chopped onions in a skillet over medium heat until translucent. Add cooked quinoa, black beans, corn, salsa, cumin, and chili powder. Stir and cook for 5 minutes until heated through.
03 -
Fill each poblano half generously with the quinoa mixture, packing firmly. Arrange stuffed peppers upright in a baking dish.
04 -
Sprinkle shredded cheese over stuffed peppers. Cover dish with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes to brown cheese.
05 -
In a bowl, combine Greek yogurt, chopped cilantro, lime juice, and garlic powder. Mix until smooth and adjust seasoning as needed.
06 -
Allow peppers to rest for 5 minutes after baking. Drizzle with cilantro lime crema before serving.
# Extra Tips:
01 -
Garnish with extra cilantro for freshness. Store leftovers properly for later use.