Ultimate Stuffed Poblano Peppers with Luxurious Avocado Crema
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Author:sophiebennet
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
Scale
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
Instructions
Preheat your oven to 375°F (190°C). Carefully cut the tops off the poblano peppers and remove the seeds. Place the peppers in a baking dish, cut-side up.
In a large bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, smoked paprika, salt, pepper, and half of the cheese. Mix until everything is evenly coated.
Scoop the filling into each poblano pepper, packing them tightly. Sprinkle remaining cheese on top.
Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes, until peppers are tender and cheese is golden brown.
While the peppers bake, blend the avocados, Greek yogurt, lime juice, and salt in a food processor until smooth.
Once baked, drizzle the peppers with avocado crema and garnish with fresh cilantro if desired.
