Vegetarian Stuffed Poblano Peppers

These hearty, spicy, vegetarian stuffed poblano peppers with quinoa and corn are a Southwestern classic.

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Earthy and sweet, rich and filling, this is a delicious, simple recipe that’s a real crowd-pleaser.

[{"selector":"#anim-515f5c9c-242d-49e3-bccd-b87903405e86","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-92c368bd-0401-46c3-8c5d-2f7df67526d5","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":1500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] See Recipe

INGREDIENTS

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Preheat Oven, Prep The Poblanos:

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Heat a drizzle of oil in a large, oven-safe large skillet over high heat. Add corn and cook, stirring occasionally, until slightly charred, 4-5 minutes.

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Stuff Peppers:

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Prepare Poblanos To Bake:

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Transfer pan with stuffed peppers to middle rack of oven. Broil until the cheese melts and is lightly browned, 2-3 minutes.

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Swipe up for full recipe!

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Vegetarian Stuffed Poblano Peppers

These hearty, spicy, vegetarian stuffed poblano peppers with quinoa and corn are a Southwestern classic.

Earthy and sweet, rich and filling, this is a delicious, simple recipe that’s a real crowd-pleaser.

INGREDIENTS

Preheat Oven, Prep The Poblanos:

Preheat the oven to 425 degrees Fahrenheit. Halve poblanos through the stem, then remove seeds and ribs.

Heat a drizzle of oil in a large, oven-safe large skillet over high heat. Add corn and cook, stirring occasionally, until slightly charred, 4-5 minutes.

Cook Filling:

Stuff Peppers:

Prepare Poblanos To Bake:

Place in a single layer in a pan. Sprinkle evenly with cheese. Heat broiler to high.

Transfer pan with stuffed peppers to middle rack of oven. Broil until the cheese melts and is lightly browned, 2-3 minutes.

Broil:

Swipe up for full recipe!

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