Southwest Turkey-Stuffed Green Peppers
with Quinoa and 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
1 unit
Veggie Stock Concentrate
1.5 tablespoon
Sour Cream
(Contains: Milk)
½ cup
Quinoa
½ cup
Pepper Jack Cheese
(Contains: Milk)
2 unit
Long Green Pepper
1 unit
Tomato
1 unit
Lime
2 unit
Scallions
1 tablespoon
Southwest Spice Blend
1 unit
Corn
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
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 2 tsp oil (4 tsp for 4 servings); 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), 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 Blend. 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 Dec 2025- Flavor: Many enjoyed the tasty blend of Southwest spices, though some found it mild and added extra seasoning for more kick 🌶️.
- Ease of prep: Simple to make, but a few noted longer prep time than expected and wished for an oven-safe pan to reduce dishes.
- Suggestions: Consider adding black beans, ground turkey, or other protein for heartier texture and flavor; adjust spice level to taste.
- Portions: Some found it filling and had leftovers, while others wished for larger peppers or more substantial servings.
- Texture: Several mentioned peppers became too soft to stuff properly; try reducing cook time or using firmer bell peppers instead.
