Stuffed Poblano Peppers with Avocado Crema

Introduction

Have you ever wondered how a simple ingredient like a poblano pepper can transform your dinner into a flavorful culinary experience? Stuffed poblano peppers are not only vibrant and visually appealing but also packed with nutrients. This recipe for Stuffed Poblano Peppers with Avocado Crema will tantalize your taste buds while providing a healthy meal option that is both filling and satisfying.

Ingredients List

Gather the following ingredients to make your stuffed poblano peppers, elevating them with your personal touch:

• 4 large poblano peppers
• 1 cup quinoa (or brown rice for a heartier option)
• 1 can black beans, rinsed and drained
• 1 cup corn (frozen or fresh)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 1 cup shredded cheese (optional: cheddar or Monterey Jack)
• 1 avocado
• 1/4 cup sour cream or Greek yogurt
• Juice of 1 lime
• Fresh cilantro, for garnish

Feel free to substitute quinoa with any whole grain you prefer, and if you’re looking to make your dish vegan, eliminate the cheese or use a plant-based cheese alternative.

Timing

This delightful dish will take approximately 90 minutes to prepare and cook, which is 20% less time than your average stuffed pepper recipe. Here’s how the time breaks down:

• Preparation Time: 30 minutes
• Cooking Time: 60 minutes

Step-by-Step Instructions

Step 1: Prepare the Poblano Peppers

Preheat your oven to 375°F (190°C). Carefully slice the tops off the poblano peppers and remove the seeds. This prepping will create the perfect vessel for the delicious filling!

Step 2: Cook the Quinoa

In a medium saucepan, cook the quinoa according to package instructions. Typically, you will combine 1 cup of quinoa with 2 cups of water, bring it to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until fluffy.

Step 3: Sauté the Vegetables

While the quinoa cooks, heat a large skillet over medium heat. Add a splash of olive oil and sauté the diced onions and minced garlic until they become fragrant and translucent, about 5 minutes. Add in the corn, black beans, cumin, smoked paprika, salt, and pepper, stirring to incorporate the flavors.

Step 4: Mix the Filling

In a large bowl, combine the cooked quinoa with the sautéed vegetable mixture. If using cheese, fold in the shredded cheese at this stage for a melty, gooey texture!

Step 5: Stuff the Peppers

Carefully spoon the quinoa filling into each poblano pepper, packing them tightly. Place the stuffed peppers upright in a baking dish. If you have extra filling, feel free to add it around the peppers for some extra texture.

Step 6: Bake

Bake the stuffed peppers in the preheated oven for 30-35 minutes, or until the peppers are tender and slightly blistered.

Step 7: Make the Avocado Crema

While the peppers are baking, prepare the creamy avocado topping. In a blender, combine the avocado, sour cream (or Greek yogurt), lime juice, and a pinch of salt. Blend until smooth and creamy. Adjust seasoning as needed.

Nutritional Information

Here’s a quick overview of the nutritional benefits you gain from these stuffed poblano peppers:

• Calories: Approximately 300 per serving
• Protein: 12g
• Fat: 15g (with avocado crema)
• Carbs: 35g
• Fiber: 10g
• Vitamin C: 200% DV (from peppers)

Healthier Alternatives for the Recipe

For those looking to make this recipe even healthier, consider the following modifications:

• Use cauliflower rice instead of quinoa to reduce carbohydrates.
• Add more vegetables like spinach or zucchini for extra vitamins.
• Replace sour cream with a low-fat Greek yogurt to maintain creaminess without added calories.

Serving Suggestions

Pair these stuffed poblano peppers with a fresh tomato salsa or a side of brown rice for a complete meal. You can also serve them with tortilla chips for a fun appetizer. Don’t forget to drizzle some extra avocado crema on top for that creamy finish!

Common Mistakes to Avoid

By being mindful of these common mistakes, you can ensure your stuffed poblano peppers are a hit:

• Overcooking the quinoa can lead to mushy filling. Make sure to follow cooking instructions closely.
• Neglecting to pre-bake the peppers can result in crunchy, undercooked peppers. Always bake until they are tender.
• Forgetting to season your filling can leave the dish bland. Season generously throughout the cooking process.

Storing Tips for the Recipe

If you have leftovers, store the stuffed peppers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the peppers before baking for up to 3 months. To reheat, simply bake from frozen at 350°F (175°C) until heated through.

Conclusion

This stuffed poblano peppers with avocado crema recipe combines flavor, nutrition, and beautiful presentation. Try it today and let us know how it goes by sharing your thoughts in the comments below! Don’t forget to subscribe for more delicious updates.

FAQs

Can I make stuffed poblano peppers ahead of time?

Yes, you can prep the peppers and filling a day in advance. Just store everything separately in the refrigerator until ready to bake.

Are poblano peppers spicy?

Poblano peppers are generally mild, but some can have a little kick. If you are sensitive to heat, taste your poblano before cooking.

Can I use other types of peppers for this recipe?

Absolutely! Bell peppers or jalapeños can also work well, but be mindful that cooking times may vary.

What can I serve with stuffed poblano peppers?

Consider serving them with a side salad, grain like quinoa, or some Mexican-style corn salad to round out the meal.

Savory Stuffed Poblano Peppers with Lush Avocado Crema

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Indulge in savory stuffed poblano peppers topped with lush avocado crema A perfect combo of flavors for a delightful dish any day Enjoy

• Author: L.Anderson
• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

4 large poblano peppers

1 cup quinoa (or brown rice for a heartier option)

1 can black beans, rinsed and drained

1 cup corn (frozen or fresh)

1 medium onion, diced

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper, to taste

1 cup shredded cheese (optional: cheddar or Monterey Jack)

1 avocado

1/4 cup sour cream or Greek yogurt

Juice of 1 lime

Fresh cilantro, for garnish

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Instructions

Preheat your oven to 375°F (190°C). Carefully slice the tops off the poblano peppers and remove the seeds.

In a medium saucepan, cook the quinoa according to package instructions, typically combining 1 cup of quinoa with 2 cups of water and simmering for about 15 minutes.

Heat a large skillet over medium heat. Add a splash of olive oil and sauté the diced onions and minced garlic until fragrant. Add in the corn, black beans, cumin, smoked paprika, salt, and pepper.

In a large bowl, combine the cooked quinoa with the sautéed vegetable mixture. If using cheese, fold it in at this stage.

Spoon the quinoa filling into each poblano pepper, packing them tightly, and place in a baking dish.

Bake the stuffed peppers for 30-35 minutes until tender and slightly blistered.

In a blender, combine the avocado, sour cream (or Greek yogurt), lime juice, and a pinch of salt. Blend until smooth.

Nutrition

• Serving Size: 4 servings
• Calories: 300 calories
• Fat: 15 grams
• Carbohydrates: 35 grams
• Fiber: 10 grams
• Protein: 12 grams