The BEST Stuffed Poblano Peppers with Avocado Crema recipe combines nutritious ingredients and bold flavors. Roasted poblano peppers are filled with a hearty mixture of quinoa, black beans, and protein. Topped with a creamy avocado crema, this dish is both visually appealing and satisfying. It is versatile, allowing for customization based on personal preferences. Understanding the history and preparation of this recipe adds depth to its appeal, setting the stage for a remarkable culinary experience.
Why You'll Love This Recipe
Stuffed poblano peppers are a delightful dish that combines taste and nutrition, making them a favorite for many. This recipe stands out due to its versatility; it can be easily customized with various proteins like chicken, beef, or vegetarian options.
The combination of roasted poblano peppers, savory filling, and creamy avocado crema creates a delicious flavor profile. Additionally, the dish is packed with nutrients, including vitamins A and C from the peppers and healthy fats from the avocado.
With a preparation time of about 30 minutes, this dish is suitable for both casual meals and special gatherings, ensuring satisfaction for everyone.
History
The history of stuffed poblano peppers is rooted in Mexican cuisine, where various forms of stuffed vegetables have been enjoyed for centuries.
Traditionally, poblano peppers were filled with a mixture of meats, grains, and spices, showcasing the region's rich agricultural heritage. Over time, these peppers became popular in homes and restaurants alike, with each community adding its unique twist.
The dish reflects the blend of indigenous ingredients and Spanish influences, making it a staple in Mexican households.
Today, stuffed poblano peppers are celebrated for their versatility, accommodating a range of fillings that cater to different tastes and dietary preferences.
Recipe
Ingredients
- 4-6 poblano peppers, roasted and peeled
- 1-2 avocados, for crema
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 pound cooked and shredded protein (chicken, beef, or vegetarian option)
- Spices: cumin, paprika, garlic powder, salt, and pepper
- Quinoa, cooked according to package instructions
- 1 can black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- Optional toppings: cilantro and lime wedges
Cooking Instructions
- Preheat your oven to 375°F (190°C). To begin, roast the poblano peppers over an open flame or in the oven until the skin is charred.
- Once roasted, place them in a bowl and cover with a kitchen towel to steam for about 10 minutes. This will make peeling them easier.
- After steaming, peel the charred skin off the poblano peppers and slice a slit down the side to remove the seeds and membranes. Set aside.
- Prepare the quinoa according to the package instructions. In a separate skillet, cook your chosen protein until it is browned and fully cooked. Drain any excess fat if necessary.
- In a mixing bowl, combine the cooked protein, cooked quinoa, black beans, corn, shredded cheese, and spices (cumin, paprika, garlic powder, salt, and pepper). Mix until well combined.
- Stuff each poblano pepper with the filling mixture, packing it gently to ensure they are filled properly.
- Place the stuffed peppers in a greased baking dish and cover them with foil.
- Bake the stuffed peppers in the preheated oven for 20 minutes. After that, remove the foil and bake for an additional 10-15 minutes until the peppers are tender and the cheese is melted and bubbly.
- While the peppers are baking, prepare the avocado crema by mashing the avocados with sour cream, lime juice, and optional cilantro, or blend until smooth. Adjust seasoning to taste.
- Once baked, remove the stuffed peppers from the oven and drizzle with the avocado crema. Garnish with fresh cilantro and lime juice if desired, then serve.
For the best results, make sure to roast the poblano peppers thoroughly for a smoky flavor.
You can also customize the filling to suit your taste—try adding diced tomatoes or spinach for extra veggies.
If you're making these ahead of time, you can prepare the filling and stuff the peppers, then refrigerate them until ready to bake.
This dish also freezes well, making it a great option for meal prepping!
Final Thoughts
Creating stuffed poblano peppers offers a delicious way to enjoy a variety of flavors and textures while also providing a nutritious meal option.
This dish combines roasted peppers with a savory filling of protein, beans, and spices, topped with a creamy avocado crema. It is versatile, allowing for different proteins and additional ingredients based on personal preference.
The nutritional benefits, including vitamins from the peppers and healthy fats from the avocado, make it a great choice for health-conscious diners.
FAQ
Stuffed poblano peppers are a popular dish, and many people may have questions about the recipe and its preparation. Common inquiries include how to roast the peppers properly, which proteins work best, and how to make the avocado crema.
Roasting involves charring the skin until blackened, followed by steaming for easier peeling. For protein options, ground beef, chicken, or vegetarian alternatives like tofu are suitable.
The avocado crema is made by blending avocado with sour cream and lime juice. Additionally, customizing the filling with different ingredients can enhance flavor and nutrition, making the dish versatile for various tastes.