These Stuffed Poblano Peppers are so crunchy, flavorful and delicious! An easy quinoa recipe amped up with fresh vegetables and stuffed in poblano peppers.
Stuffed Poblano Peppers
Alright folks, here’s another one of your recipes for Cinco de Mayo!
I have always loved stuffed peppers, there is just something that screams “comfort food” to me about them. My mom use to make them all the time when we were little. She would always stuff them with ground meat, rice, a concoction of spices, and have a tomatoey base. Now that I’m the “kitchen boss” I typically make stuffed red peppers with a greek twist. But since I am making recipes for Cinco de Mayo this week, I made stuffed poblano peppers. Poblano peppers normally pack a punch of heat, but when they are roasted in the oven it takes a little bit of that “heat” out. These Stuffed Poblano Peppers have a great flavor, extra vegetables for some added nutrients and my personal favorite quinoa. 🙂 I hope you enjoy!
How to Make Stuffed Poblano Peppers
To get started, chop 1 small onion. Heat a medium sized sauce pan to medium high heat. Add 1 T. of olive oil and chopped onion to pan. Saute onion until it is translucent, about 3-4 minutes.
Next, add 3/4 cup of quinoa, one 15 oz. can of diced fire roasted tomatoes {with juice}, and 1/2 cup of water to pan. Stir to combine.
Bring to a boil. Reduce heat, cover and simmer for 12 minutes. In the meantime chop up 1 cup of zucchini into small dices.
Add Zucchini to a medium sized bowl along with one 15 oz. can of corn {drained} and one 15oz. can of black beans {drained & rinsed}.
Add finished quinoa to the bowl of vegetables along with 1/4 tsp. of salt and 1 T. of cilantro.
Halve and deseed 4 poblano peppers, arrange with open side facing up in a 9×13″ baking dish.
Place about a 1/2 cup of the quinoa mixture into each poblano half.
Cover with tin foil and place in a 375º oven for 40 minutes. After 40 minutes, remove tin foil and sprinkle with 1/2 cup of monterrey jack cheese and place back in the oven for another 10 minutes.
Stuffed Poblano Peppers
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
- Category: Dinner
- Method: Oven
- Cuisine: Mexican
Description
This chicken-and-bean stuffed poblano peppers recipe with fluffy rice, juicy tomatoes, and avocado crema is a hearty weeknight dinner.
Ingredients
- 4–5 large poblanos, halved and seeds removed
- 2 cups shredded rotisserie chicken
- 15 oz. can low sodium black beans, drained and rinse
- 1 cup cooked brown rice
- 2 garlic cloves, minced
- 15 oz. can diced fire roasted tomatoes
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon cumin
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded Mexican cheese
For the Avocado Crema
- 1/2 cup plain greek yogurt
- 1 avocado
- 1 garlic clove
- 1 1/2 tablespoons fresh lime juice
- 1/4 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon salt
Instructions
Chicken Stuffed Poblano Peppers:
- Preheat oven to 400°F.
- Place sliced poblanos on a baking sheet, cut side up. Roast for 12-15 minutes.
- To a large bowl add shredded chicken, black beans, rice, garlic, fire roasted tomatoes, fresh cilantro, cumin, smoked paprika, chili powder, salt and pepper. Mix everything together until it’s well combined.
- Stuff each poblano pepper with the chicken mixture, make sure the stuffed side is facing up.
- Bake poblanos for another 10-12 minutes.
- Remove from oven and sprinkle each pepper with 1 tablespoons of mexican cheese. Place poblanos back in the oven and bake for 2 minutes or until cheese is melted.
- Remove from oven and let cool.
Avocado Crema:
- In the meantime, to a small food processor add greek yogurt, avocado, garlic, lime juice, cumin, red pepper flakes and salt. Blend until mixture is combined and smooth.
- Drizzle each poblano with avocado crema.
- Garnish with fresh cilantro
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