Description
Stuffed Poblano Peppers are smoky, cheesy, and packed with lean protein and fiber. Poblanos are filled with a savory mixture of ground chicken or turkey, quinoa, corn, black beans, and spices, topped with melted Mexican cheese for a healthy and satisfying meal.
Ingredients
4 large poblano peppers
1 lb ground chicken or turkey
1 cup cooked quinoa or rice
1 small yellow onion, diced
2 cloves garlic, minced
1 cup corn kernels (canned or frozen)
1 (15 oz) can black beans, rinsed and drained
1 tsp cumin
1 tsp chili powder
1/2 tsp paprika
1 1/2 cups shredded Mexican blend cheese
Salt and pepper to taste
Optional toppings: fresh cilantro, sour cream, avocado, lime wedges
Instructions
1. Slice poblanos lengthwise, remove seeds and ribs, keep stems intact.
2. Cook ground meat in skillet over medium-high heat until no longer pink. Drain fat.
3. Add onion and garlic, cook until softened and fragrant.
4. Stir in corn, black beans, quinoa, and spices, cook 2-3 minutes. Let mixture cool slightly, then stir in 1 cup cheese.
5. Stuff each pepper generously with filling and place in baking dish.
6. Top with remaining 1/2 cup cheese and bake at 375°F (190°C) for 20-25 minutes until tender and cheese is bubbly.
7. Let rest 5 minutes, garnish, and serve.
Notes
Cool completely before storing. Refrigerate up to 4 days; reheat in oven or toaster oven at 350°F.
Microwave works but softens the pepper skin.
Can assemble a day ahead and refrigerate; add a few extra minutes to baking time.
Can freeze individually wrapped in plastic wrap for up to 3 months. Thaw overnight in fridge before reheating.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop and Oven
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 380
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 8 g
- Protein: 28 g
- Cholesterol: 65 mg