Southwest Stuffed Poblanos
with Quinoa and Corn
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 eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Poblano Pepper
1 unit
Roma Tomato
2 unit
Scallions
1 unit
Lime
1 unit
Veggie Stock Concentrate
½ cup
Quinoa
2 tablespoon
Sour Cream
(Contains Milk)
13.4 ounce
Corn
1 tablespoon
Southwest Spice Blend
½ cup
Pepper Jack Cheese
(Contains Milk)
Not included in your delivery
2 teaspoon
Vegetable Oil
Kosher Salt
Pepper
Nutrition Values
Utensils
Instructions
Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. Halve poblanos lengthwise; remove ribs and seeds. Dice tomato. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lime (quarter both limes for 4 servings).
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.
While quinoa cooks, rub poblano 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, lime zest, 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 and 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 poblanos are done roasting, stuff each half with as much filling as will fit. Place in pan with remaining filling, nestling each poblano half into the grain mixture. (TIP: If your pan isn't ovenproof, transfer mixture to a small baking dish and arrange stuffed poblanos in there.) Sprinkle evenly with pepper jack. Heat broiler to high or oven to 500 degrees.
Transfer stuffed poblanos to middle rack; broil or bake until cheese is melted and lightly browned, 2-3 minutes. Remove from oven and top with lime crema and scallion greens. Divide between plates. Serve with remaining lime wedges on the side.
