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American Recipes
Southwest Stuffed Poblanos

Southwest Stuffed Poblanos

with Quinoa and Corn

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Mild, earthy, sweet, and perfect for stuffing, poblano peppers are one of our favorite ingredients to use in quick (and delicious) dinners. Speaking of stuffing, we combined protein-rich quinoa with fresh tomato, sweet corn, and Southwestern spices for a twist on the traditional Italian profile. Once filled, the peppers receive a sprinkle of melty Pepper Jack and out of the oven, a dollop of zesty lime crema. These packed peppers are sure to satisfy.


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time35 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Poblano Pepper

1 unit

Roma Tomato

2 unit


1 unit


1 unit

Vegetable Stock Concentrate

½ cup


2 tablespoon

Sour Cream


13.4 ounce


1 tablespoon

Southwest Spice Blend

½ cup

Pepper Jack Cheese


Not included in your delivery

2 teaspoon

Vegetable Oil



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2510 kJ
Calories600 kcal
Fat26 g
Saturated Fat11 g
Carbohydrate72 g
Sugar12 g
Dietary Fiber12 g
Protein22 g
Cholesterol50 mg
Sodium560 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Small pot
Baking Sheet
Small Bowl
Large Oven-Proof Pan
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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Adjust an oven rack to the middle position and preheat oven to 425 degrees. Wash and dry all produce. Halve poblanos through stem, then remove seeds and ribs. Dice tomato. Trim and thinly slice scallions, separating whites from greens. Zest lime until you have 1 tsp; quarter lime.

Cook Quinoa
Cook Quinoa

Bring 1 cup water, stock concentrate, and a large pinch of salt to a boil in a small, lidded pot. Once boiling, add quinoa, cover, and reduce heat to low. Simmer until quinoa is tender and water has evaporated, 15-20 minutes. (TIP: If not all water evaporates, drain excess.)

Roast Peppers and Make Crema
Roast Peppers and Make Crema

While quinoa cooks, rub poblano halves with oil; season with salt and pepper. Place on a baking sheet cut sides down. Roast on middle rack until tender, about 20 minutes. Meanwhile, in a small bowl, combine sour cream, lime zest, a squeeze of lime juice, and 2 tsp water. Season with salt and pepper.

Make Filling
Make Filling

Drain corn and pat dry with paper towels. Heat a drizzle of oil in a large, oven-safe pan over high heat. Add corn and cook, stirring occasionally, until slightly charred, 4-5 minutes. (TIP: If corn begins to pop, cover pan.) Reduce heat to medium and add tomato, scallion whites, and Southwest Spice. Cook, stirring occasionally, until tomato breaks down, about 2 minutes. Season with salt and pepper.

Stuff Peppers
Stuff Peppers

Stir cooked quinoa into pan with veggies; season with salt and pepper. Once poblanos are done roasting, stuff each with as much of the grain mixture as will fit. Place in pan with remaining grain mixture, nestling each poblano half in the grains. (TIP: If your pan isn't ovenproof, transfer mixture to a small baking dish and arrange stuffed poblanos in there.) Sprinkle evenly with cheese. Heat broiler to high.

Finish and Serve
Finish and Serve

Transfer pan with stuffed peppers to middle rack of oven. Broil until cheese is melted and lightly browned, 2-3 minutes. Remove from oven, then top with lime crema and scallion greens. Divide among plates. Serve with any remaining lime wedges on the side for squeezing over.