Packed with healthy grains and veggies, these quinoa and cheddar stuffed peppers satisfy on so many levels. They are an easy to make vegetarian dish full of protein from the quinoa, beans and Cabot Seriously Sharp Shredded Cheddar cheese. This quinoa and veggie filling will also work well in stuffed sweet bell peppers.
If you’re a big fan of Mexican flavors, then you’re definitely going to love this stuffed poblano pepper recipe. It’s practically bursting with delicious flavor, and we know that if you decide to make this dish for the family, it will become a requested favorite. We understand just how important it is to only serve the best to your loved ones, which is why we’re eager to hear your thoughts about this dish. Please feel free to rate and review it and share this recipe on Facebook, Twitter and Pinterest so others can try it out too. Enjoy!
Ingredients
1½ cups vegetable broth (or chicken stock)
½ cup quinoa (uncooked)
- 4 poblano peppers
1 tablespoon olive oil
1 onion, diced
4 cloves garlic, minced
2 tablespoons tomato paste
1 tablespoon ground cumin
1 - 14.5 oz. ounce can low sodium black beans
1 cup frozen corn kernels
1 cup Cabot Seriously Sharp Shredded Cheddar
For the Lime Crema:
½ cup Cabot Sour Cream
1 lime, juiced
½ cup chopped cilantro, divided
Directions
-
PREHEAT the oven to 500°F.
-
BRING vegetable broth (or chicken stock) and a pinch of salt to a boil in a small pot. Once boiling, add quinoa. Cover and cook on low heat for 15 minutes. Remove from heat and fluff with a fork. Set aside.
-
PLACE poblano peppers on a sheet pan. Roast in the oven for 15 - 20 minutes, or until the skin is browned and blistered. Remove from the oven and set aside to cool, leaving the oven on. When cool enough to handle, make a lengthwise slit in each pepper and remove and discard the ribs and seeds.
-
HEAT oil on medium-high in a large skillet until hot. Add the onion and cook, stirring frequently, 2 - 3 minutes, until softened. Stir in the garlic, tomato paste and cumin. Cook for about 1 minute, until fragrant. Stir in the black beans, corn, and cooked quinoa. Season with salt and pepper to taste.
-
STUFF each pepper with the filling and sprinkle with grated cheese. Bake 4 - 6 minutes, or until heated through. Remove from the oven.
-
COMBINE the sour cream, lime juice, and half the cilantro in a small bowl while the peppers bake. Season with salt and pepper to taste.
-
DRIZZLE the peppers with lime crema, garnish with additional cilantro, and enjoy!
Recipe Note
If you like these stuffed peppers check out Cabot's other recipes like Southwestern Stuffed Peppers with Cheddar or Stuffed Sweet Peppers with Pancetta.
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Packed with healthy grains and veggies, these quinoa and cheddar stuffed peppers satisfy on so many levels. They are an easy to make vegetarian dish full of protein from the quinoa, beans and Cabot Seriously Sharp Shredded Cheddar cheese. This quinoa and veggie filling will also work well in stuffed sweet bell peppers.
If you’re a big fan of Mexican flavors, then you’re definitely going to love this stuffed poblano pepper recipe. It’s practically bursting with delicious flavor, and we know that if you decide to make this dish for the family, it will become a requested favorite. We understand just how important it is to only serve the best to your loved ones, which is why we’re eager to hear your thoughts about this dish. Please feel free to rate and review it and share this recipe on Facebook, Twitter and Pinterest so others can try it out too. Enjoy!
Directions
-
PREHEAT the oven to 500°F.
-
BRING vegetable broth (or chicken stock) and a pinch of salt to a boil in a small pot. Once boiling, add quinoa. Cover and cook on low heat for 15 minutes. Remove from heat and fluff with a fork. Set aside.
-
PLACE poblano peppers on a sheet pan. Roast in the oven for 15 - 20 minutes, or until the skin is browned and blistered. Remove from the oven and set aside to cool, leaving the oven on. When cool enough to handle, make a lengthwise slit in each pepper and remove and discard the ribs and seeds.
-
HEAT oil on medium-high in a large skillet until hot. Add the onion and cook, stirring frequently, 2 - 3 minutes, until softened. Stir in the garlic, tomato paste and cumin. Cook for about 1 minute, until fragrant. Stir in the black beans, corn, and cooked quinoa. Season with salt and pepper to taste.
-
STUFF each pepper with the filling and sprinkle with grated cheese. Bake 4 - 6 minutes, or until heated through. Remove from the oven.
-
COMBINE the sour cream, lime juice, and half the cilantro in a small bowl while the peppers bake. Season with salt and pepper to taste.
-
DRIZZLE the peppers with lime crema, garnish with additional cilantro, and enjoy!
