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Cheesy Stuffed Poblano Peppers with Cilantro Lime Crema

A vibrant and flavorful dish featuring cheesy stuffed poblano peppers complemented by a zesty cilantro lime crema, perfect for a quick weeknight dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Peppers
  • 4 large poblano peppers
  • 1 cup cooked quinoa or rice if you prefer!
  • 1 cup black beans rinsed and drained
  • 1 cup corn canned or frozen, your choice
  • 1 cup shredded cheese cheddar or a Mexican blend works well
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 1 teaspoon olive oil
  • Fresh cilantro chopped, for garnish
For the Cilantro Lime Crema
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 each lime Juice of
  • 1/4 cup fresh cilantro chopped
  • Salt to taste

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Slice each poblano in half lengthwise and remove the seeds. Place them skin-side up on a baking sheet.
  2. In a large bowl, mix together cooked quinoa, black beans, corn, shredded cheese, cumin, salt, and pepper.
  3. Spoon the stuffing mixture into each halved poblano, packing it in generously.
Baking
  1. Drizzle the peppers with olive oil and cover with foil. Bake in the preheated oven for about 25-30 minutes, or until the peppers are tender.
  2. Remove the foil for the last 10 minutes to let the cheese get golden and bubbly.
Cilantro Lime Crema
  1. While the peppers are baking, mix together sour cream, mayonnaise, lime juice, and cilantro in a bowl. Season with salt to your liking.
Serving
  1. Once your peppers are done, drizzle with the Cilantro Lime Crema, garnish with fresh cilantro, and enjoy!

Notes

For spice, consider adding diced jalapeños to the stuffing. Leftovers keep well in the fridge for about 3 days.