Southwest Stuffed Green Peppers
with Quinoa & Corn
- Milk
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.
Ingredients
2 unit
Long Green Pepper
1 unit
Tomato
2 unit
Scallions
1 unit
Lime
1 unit
Veggie Stock Concentrate
½ cup
Quinoa
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Corn
1 tablespoon
Southwest Spice Blend
½ cup
Pepper Jack Cheese
(Contains: Milk)
Not included in your delivery
3 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. • Halve green peppers lengthwise; remove ribs and seeds. Zest and quarter lime (for 4 servings, zest one lime and quarter both). Dice tomato. Trim and thinly slice scallions, separating whites from greens.
• In a small pot, combine 1 cup water (2 cups for 4 servings), stock concentrate, and a big pinch of salt. Bring to a boil, then add quinoa; cover, and reduce to a low simmer. Cook until quinoa is tender and water has evaporated, 15-20 minutes. (TIP: Drain any excess water, if necessary.) Keep covered off heat until ready to serve.
• While quinoa cooks, rub green pepper halves with oil; season with salt and pepper. Place cut sides down on a baking sheet. • Roast on middle rack until tender, 18-20 minutes. • Meanwhile, in a small bowl, combine sour cream, half the lime zest (all for 4 servings), and a squeeze of lime juice. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
• Drain corn and pat dry with paper towels. • Heat a drizzle of oil in a large, preferably ovenproof, pan over high heat. Add corn and cook, stirring occasionally, until lightly charred, 4-6 minutes. TIP: If corn begins to pop, cover pan. • Reduce heat to medium; add tomato, scallion whites, and Southwest Spice. Cook, stirring occasionally, until tomato breaks down, 2-3 minutes. Season with salt and pepper. Turn off heat.
• Stir cooked quinoa into pan with veggies; season with salt and pepper. • Once green pepper halves are done, stuff each half with as much filling as will fit. Nestle stuffed peppers into pan with remaining filling. (TIP: If your pan isn't ovenproof, transfer remaining filling and stuffed peppers to a small baking dish.) Sprinkle evenly with pepper jack. • Heat broiler to high or oven to 500 degrees.
• Transfer pan with stuffed green peppers to middle rack; broil or bake until cheese is melted and lightly browned, 2-3 minutes. • Remove from oven; top with lime crema and scallion greens. • Divide between plates. Serve with remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the tasty blend of spicy and sweet, though some found it bland and suggested adding extra seasoning or hot sauce 🌶️.
- Ease of prep: Several noted it was easy to make, but a few mentioned it took longer than expected or was a bit messy.
- Suggestions: Consider adding black beans, onions, or ground meat for more flavor and substance; some preferred rice or couscous over quinoa.
- Portions: While many found it filling, some wished for larger peppers or more substantial servings.
- Spice level: Opinions varied widely; some found it too mild, others surprisingly spicy — adjust heat to your preference.
Reviews from our home cooks
No way to make this as 'stuffed' peppers. Roasted peppers are too soft to stuff and all just looked a mess. Suggest making it a bowl by dicing roasted peppers and adding to quinoa mixture.
Wait - it was supposed to be spicy?!?! Where??? Not the peppers because those were super mild. It definitely needed a little kick - maybe some jalapeno next time? And maybe less corn and add some black beans. That lime crema was really good and added a extra little tang that I enjoyed.
So this was really good, better than I thought it would be. But in the future, I would probably make these with bell pepper and cut off the tops and stuff them that way. It makes a sturdier a pepper and keeps the filling in one place. Until you cut it , haha.
This was good, but I wouldn't call it spicy. I actually added some medium heat hot sauce to get it to the appropriate level of spice. The time recommendation for roasting the peppers was far too long...they were almost mushy. Could cut that time in half. Otherwise good.
Super easy yet very tasty. Loved the quinoa! Great new recipe.
Absolutely delicious! I added extra cheese to the peppers and black beans to the mixture. Loved it!
This was alright. Yummy, but I wish the peppers were a little bigger. For some reason one of our peppers was super spicy (even with seeds and ribs removed), but the other was perfect.
I missed the part where it said it was spicy, so I used plain Monterey jack cheese instead of the pepper jack cheese. It was a little labor intensive, however, I feel it was worth it.
I probably wouldn't have ordered this one if I had read the recipe instructions. Was surprised to discover that it was meatless. BUT, it turned out to be quite tasty.
I ordered this dish by mistake...i really prefer a protein in my meals. However, i was pleasantly surprised by how tasty. The portions were good and very filling. I was not disappointed in the end.
