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Mexican Stuffed Poblano Peppers
Created by: Howcan Team
Ingredients
- 4 large poblano peppers
- 1 cup cooked quinoa
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup diced tomatoes
- 1/2 cup diced red onion
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place the poblano peppers on the prepared baking sheet and roast in the preheated oven for 15-20 minutes, turning occasionally, until the skins are blistered and charred. Remove from the oven and let cool. Once cooled, peel off the skins, make a lengthwise slit, and remove the seeds and membranes. Set aside.
- In a large bowl, combine 1 cup cooked quinoa, 1 cup black beans, 1 cup corn kernels, 1 cup diced tomatoes, 1/2 cup diced red onion, 2 cloves minced garlic, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/2 cup shredded cheddar cheese, and 1/4 cup chopped fresh cilantro. Season with salt and pepper to taste.
- Carefully stuff the prepared poblano peppers with the quinoa and vegetable mixture, pressing gently to fill the peppers evenly.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Place the stuffed poblano peppers in the skillet and cook for 3-4 minutes on each side until the peppers are slightly charred and the filling is heated through.
- Serve the Mexican stuffed poblano peppers hot, garnished with additional cilantro and a dollop of sour cream or salsa, if desired. Enjoy!
The history of Mexican Stuffed Poblano Peppers dates back to the culinary traditions of the Puebla region in Mexico. This iconic dish features roasted poblano peppers stuffed with a flavorful mixture of meat, cheese, and spices, then topped with a rich tomato-based sauce. Renowned chefs like Susana Trilling and Rick Bayless have popularized this dish, showcasing its versatility and depth of flavors. Today, the best versions of this dish can be found in authentic Mexican restaurants in Puebla, where the use of fresh, locally sourced ingredients elevates the dish to new heights. The key to a perfect Mexican Stuffed Poblano Pepper lies in the balance of smoky, spicy, and savory flavors, making it a beloved dish for food enthusiasts worldwide.
60 min
4
350 calories
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