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Cheesy Stuffed Poblano Peppers

Delicious and comforting cheesy stuffed poblano peppers filled with quinoa, cheese, and spices, topped with zesty cilantro lime crema.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Stuffed Peppers
  • 4 large poblano peppers
  • 1 cup cooked quinoa or rice if you’re feeling adventurous!
  • 1 cup shredded cheese cheddar, Monterey Jack, or a blend—your call!
  • 1 can black beans rinsed and drained
  • 1 cup corn frozen or fresh
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • Optional: chopped cilantro for an extra flavor boost
For the Cilantro Lime Crema
  • 1/2 cup sour cream or Greek yogurt
  • 1 lime Juice of
  • 1/4 cup fresh cilantro, chopped
  • Salt to taste

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Cut the tops off the poblano peppers and carefully remove the seeds.
  3. In a large mixing bowl, combine cooked quinoa, shredded cheese, black beans, corn, cumin, garlic powder, salt, and pepper. Stir together.
  4. Stuff each poblano pepper with the filling, packing it in tightly.
Baking
  1. Place the stuffed peppers upright in a baking dish. Add a splash of water at the bottom to keep moist. Cover with foil and bake for about 25 minutes.
  2. Remove the foil and bake for another 10-15 minutes until the tops are bubbly and golden.
Cilantro Lime Crema
  1. In a bowl, mix sour cream (or yogurt), lime juice, cilantro, and a pinch of salt until smooth.
Serving
  1. Drizzle baked peppers with cilantro lime crema and sprinkle with extra cilantro if desired.

Notes

If your filling spills a little, it just means more flavor in the baking dish. Get your kids involved in stuffing the peppers!