The BEST Stuffed Poblano Peppers with Avocado Crema
Introduction
Have you ever wondered how to create a dish that’s not only bursting with flavor but also packed with nutrients? Stuffed poblano peppers might just be your answer! These vibrant peppers, traditionally used in Mexican cuisine, serve as the perfect vessel for a culinary adventure. With our recipe for the BEST Stuffed Poblano Peppers with Avocado Crema, you’ll discover a balance of deliciousness and health that challenges the notion of classic comfort food. In this blog post, we’ll guide you through this incredible recipe, showcasing how simple ingredients can transform your meal into something truly special.
Ingredients List
- 4 large poblano peppers, fresh and firm
- 1 cup quinoa, cooked (or brown rice for an alternative)
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn, frozen or fresh
- 1 cup diced tomatoes, with their juices
- 1 teaspoon cumin powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar, pepper jack, or a dairy-free alternative)
- For the Avocado Crema:
- 2 ripe avocados
- 1/2 cup Greek yogurt (or sour cream)
- Juice of 1 lime
- Salt to taste
Feel free to swap quinoa with couscous for a quicker option, or use lentils for a protein-packed vegetarian choice. The beauty of this recipe lies in its adaptability to your taste and pantry staples!
Timing
This heart-healthy dish is not only delightful but also quite efficient to prepare. Expect a total time of about 60 minutes from start to finish—20% faster than many traditional stuffed pepper recipes! Here’s the breakdown of your time:
- Preparation time: 15 minutes
- Cooking time: 30 minutes
- Baking time: 15 minutes
Step 1: Prepare the Peppers
Start by preheating your oven to 375°F (190°C). Carefully cut the tops off the poblano peppers and remove the seeds. For added heat, consider leaving some seeds inside. Place the peppers in a baking dish, cut-side up.
Step 2: Cook the Filling
In a large bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, smoked paprika, salt, pepper, and half of the cheese. Mix well until everything is evenly coated with the spices.
Step 3: Stuff the Peppers
Scoop the filling generously into each poblano pepper, packing them tightly. Sprinkle the remaining cheese on top of each stuffed pepper.
Step 4: Bake the Peppers
Cover the baking dish with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is bubbly and golden brown.
Step 5: Prepare the Avocado Crema
While the peppers bake, blend the avocados, Greek yogurt, lime juice, and salt in a food processor until smooth and creamy. This simple yet luscious sauce adds a delightful contrast to the stuffed peppers.
Step 6: Serve and Enjoy
Once baked, remove the peppers from the oven and let them cool for a few minutes. Drizzle generously with the avocado crema, and garnish with fresh cilantro if you like.
Nutritional Information
This recipe not only satisfies your taste buds but also nourishes your body. Here’s what you can expect in one serving (1 stuffed pepper):
- Calories: 350
- Protein: 15g
- Carbohydrates: 50g
- Fat: 12g
- Fiber: 10g
- Sodium: 400mg
Healthier Alternatives for the Recipe
If you’re looking to make this dish lighter without sacrificing taste, consider the following modifications:
- Substitute Greek yogurt with a dairy-free alternative like coconut yogurt for a vegan option.
- Use low-sodium black beans to cut back on sodium intake.
- Add chopped spinach or kale to the filling for an extra boost of vitamins, fiber, and iron.
Serving Suggestions
Pair these stuffed poblano peppers with a fresh green salad or serve alongside a zesty citrus slaw. For an enhanced experience, offer additional toppings such as chopped jalapeños, diced red onions, or a sprinkle of lime juice. These peppers are also delightful with a side of tortilla chips and salsa for those who enjoy a little crunch!
Common Mistakes to Avoid
- Rushing the cooking process—ensure the quinoa or rice is fully cooked before mixing.
- Overstuffing the peppers, which can lead to a messy presentation—fill them generously but don’t overdo it!
- Skipping the resting time before serving can make the flavors settle and meld better.
Storing Tips for the Recipe
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply pop them back in the oven at 350°F (175°C) until warmed through. For longer storage, freeze the stuffed peppers before baking; they can last up to 3 months in the freezer. Just thaw in the fridge overnight before baking!
Conclusion
Stuffed poblano peppers are not only delicious but incredibly versatile and easy to make. With these simple instructions and the creamy avocado crema, you’ll impress friends and family alike. Give this recipe a try, share your feedback in the comments, and subscribe for more culinary delights!
FAQs
Can I use other types of peppers for this recipe?
Absolutely! While poblanos are traditional, bell peppers or jalapeños can be used for milder or spicier versions, respectively.
Is there a vegan version of the avocado crema?
Yes! Simply use plain plant-based yogurt instead of Greek yogurt for a creamy vegan sauce.
How can I make this dish gluten-free?
This recipe is inherently gluten-free as long as you ensure that any processed ingredients, such as the yogurt and beans, are labeled gluten-free.
Can I prepare these stuffed peppers in advance?
Yes! You can prepare the filling a day ahead and stuff the peppers just before baking to save time on a busy day.
PrintUltimate Stuffed Poblano Peppers with Luxurious Avocado Crema
- Total Time: 1 hour
- Yield: 4 servings 1x
Description
Discover the ultimate stuffed poblano peppers topped with luxurious avocado crema A delicious twist on a classic that will delight your taste buds
Ingredients
Instructions
- Prep Time: 15 minutes
- minutes: 0
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Calories: 350 calories
- Sugar: 0 grams
- Fat: 12 grams
- Saturated Fat: 12 grams
- Carbohydrates: 50 grams
- Fiber: 10 grams
- Protein: 15 grams