Stuffed poblano peppers are a delightful dish that combines the warmth of roasted peppers with a hearty filling. These vibrant green peppers are not only visually appealing but also packed with flavor. Perfect for a quick weeknight dinner or a festive gathering, this recipe will impress your family and friends. Dive into the world of Mexican cuisine with this easy-to-follow recipe, and enjoy a burst of flavor in every bite!
Ingredients
– 4 large poblano peppers
– 1 cup cooked quinoa
– 1 cup black beans, rinsed and drained
– 1 cup corn kernels
– 1 cup diced tomatoes
– 1 cup shredded cheese (cheddar or pepper jack)
– 1 teaspoon cumin
– 1 teaspoon chili powder
– Salt and pepper to taste
– Fresh cilantro for garnish
Servings and Cooking Time
This recipe makes 4 servings. Preparation time is approximately 20 minutes, and cooking time is around 30 minutes.
Nutritional Value
Each serving contains about 350 calories, 12g protein, 15g fat, 45g carbohydrates, and 10g fiber. These values are based on one serving.
Step-by-Step Cooking Process
1. Preheat your oven to 375°F (190°C).
2. Carefully slice the poblano peppers in half lengthwise and remove seeds.
3. Place the peppers cut-side up on a baking dish.
4. In a mixing bowl, combine quinoa, black beans, corn, diced tomatoes, cheese, cumin, chili powder, salt, and pepper.
5. Mix the ingredients until well combined.
6. Stuff each poblano half with the quinoa mixture.
7. Sprinkle additional cheese on top of each stuffed pepper.
8. Cover the baking dish with foil and bake for 20 minutes.
9. Remove the foil and bake for an additional 10 minutes until cheese is bubbly.
10. Garnish with fresh cilantro before serving.
Alternative Ingredients
You can substitute the quinoa with rice or couscous for a different texture. Additionally, any type of beans can be used, and you can add different vegetables like zucchini or mushrooms for added flavor.
Serving and Pairings
These stuffed poblano peppers can be served with a side of guacamole, sour cream, or a fresh salad. They pair wonderfully with rice or corn tortillas for a complete meal.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. They can be reheated in the oven or microwave. Stuffed poblano peppers can also be frozen before baking for up to 2 months.
Cooking Mistakes
- Not roasting the peppers long enough to enhance flavor.
- Overstuffing the peppers, causing them to burst.
- Skipping the seasoning, which can lead to bland filling.
- Using too much liquid in the filling, making it soggy.
- Neglecting to cover the dish while baking, resulting in dry peppers.
Helpful Tips
- Use gloves when handling jalapeños or poblano peppers to avoid irritation.
- Experiment with different cheeses to find your favorite combination.
- Try adding some chopped fresh herbs for extra flavor.
- Allow the peppers to cool slightly before serving for better flavor.
FAQs
Can I make stuffed poblano peppers ahead of time?
Yes, you can prepare the stuffed peppers a day in advance and store them in the refrigerator. Just bake them when you’re ready to serve.
What can I do with leftover filling?
Leftover filling can be used in tacos, burritos, or as a salad topping. It’s versatile and delicious!
Are stuffed poblano peppers spicy?
Poblano peppers are generally mild, but their heat can vary. If you prefer a milder dish, remove all seeds and membranes.
Can I grill poblano peppers instead of baking?
Absolutely! Grilling adds a wonderful smoky flavor. Just prepare the stuffing, fill the peppers, and grill until they’re tender.
What are some good sides to serve with stuffed poblano peppers?
Consider serving them with a fresh salad, rice, or beans to complement the flavors and add variety to your meal.
Conclusion
Stuffed poblano peppers are a delicious and satisfying dish that brings the vibrant flavors of Mexican cuisine to your table. Whether enjoyed as a main course or a side, they are sure to please. With their customizable filling options and easy preparation, these peppers are perfect for any occasion. Give this recipe a try, and enjoy the delightful taste of stuffed poblano peppers!
Stuffed Poblano Peppers
Ingredients
- 4 large poblano peppers
- 1 cup cooked quinoa
- 1 cup black beans rinsed and drained
- 1 cup corn kernels
- 1 cup diced tomatoes
- 1 cup shredded cheese cheddar or pepper jack
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Carefully slice the poblano peppers in half lengthwise and remove seeds.
- Place the peppers cut-side up on a baking dish.
- In a mixing bowl, combine quinoa, black beans, corn, diced tomatoes, cheese, cumin, chili powder, salt, and pepper.
- Mix the ingredients until well combined.
- Stuff each poblano half with the quinoa mixture.
- Sprinkle additional cheese on top of each stuffed pepper.
- Cover the baking dish with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes until cheese is bubbly.
- Garnish with fresh cilantro before serving.
