Are you ready to embark on a culinary adventure that will tantalize your taste buds and impress your dinner guests? Dive into the vibrant flavors of Mexico with our Enchilada Inspired Stuffed Poblano Peppers! This mouthwatering dish combines the hearty goodness of quinoa, black beans, and corn, all enveloped in the smoky richness of roasted poblano peppers. With just 50 minutes of your time, you’ll create a colorful, satisfying meal that’s perfect for any occasion. Let’s get cooking and discover how easy it is to bring a fiesta to your kitchen!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 large poblano peppers
- 1 cup cooked quinoa
- 1 can black beans, rinsed and drained
- 1 cup corn kernels
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup enchilada sauce
- 1 cup shredded cheese
- Fresh cilantro, for garnish
Instructions
- Preheat your oven to 375°F (190°C) to prepare for baking the stuffed poblano peppers.
- While the oven is heating, prepare the poblano peppers. Carefully slice each pepper in half lengthwise, removing the seeds and membranes. This will create a cavity for the filling.
- In a large mixing bowl, combine the cooked quinoa, rinsed and drained black beans, corn kernels, cumin, and chili powder. Mix well until all ingredients are evenly distributed.
- Stir in half of the enchilada sauce into the quinoa mixture, ensuring that it is well incorporated. This will add flavor and moisture to the filling.
- Take each halved poblano pepper and fill them generously with the quinoa mixture. Pack the filling in firmly to ensure they hold their shape during baking.
- Place the stuffed poblano peppers in a baking dish. Pour the remaining enchilada sauce over the stuffed peppers, making sure they are well coated.
- Sprinkle the shredded cheese evenly over the top of the peppers, allowing it to melt and create a deliciously cheesy topping.
- Cover the baking dish with aluminum foil to prevent the peppers from drying out during baking.
- Place the baking dish in the preheated oven and bake for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
- Once cooked, remove the enchilada inspired stuffed poblano peppers from the oven and let them cool for a few minutes.
- Garnish with fresh cilantro before serving for added flavor and a pop of color. Enjoy your delicious stuffed poblano peppers!
Tips
- Choose Fresh Peppers: When selecting poblano peppers, look for firm, shiny skins without blemishes. This ensures they’ll hold up well during baking and provide the best flavor.
- Customize the Filling: Feel free to get creative! Add diced tomatoes, onions, or even some chopped jalapeños for an extra kick. You can also substitute the quinoa with rice or even a grain-free option like cauliflower rice.
- Cheese Options: While shredded cheese adds a delicious melty topping, consider using a blend of cheeses such as Monterey Jack and cheddar for a more complex flavor profile.
- Bake for Perfection: Covering the baking dish with foil helps the peppers cook evenly, but don’t forget to remove it for the last 10 minutes to achieve that golden, bubbly cheese topping!
- Serve with Style: Garnish with fresh cilantro and a squeeze of lime juice just before serving to elevate the dish. Pair with a side of guacamole or a fresh salad for a complete meal.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 15g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 20mg
