Stuffed Poblano Peppers with Queso Fresco [ 45 min ]
These stuffed poblano peppers are not just visually appealing but also a delightful treat for your taste buds. The blend of creamy queso fresco with the hearty quinoa, corn, and black beans creates a symphony of textures and flavors. The mild heat from the peppers complements the freshness of the cilantro and the tangy burst from the tomatoes. Ideal for a quick yet impressive dinner, these peppers are sure to be a hit at your table. A delicious dinner made in under 45 minutes.
Ingrédients
- 4 large poblano peppers
- 1 cup queso fresco, crumbled
- 1/2 cup cooked quinoa
- 1/4 cup corn kernels (fresh or frozen)
- 1/4 cup black beans, rinsed and drained
- 1/4 cup diced tomatoes
- 1/4 cup chopped cilantro
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/4 teaspoon paprika
- Salt and and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the poblano peppers in half lengthwise and remove the seeds and membranes.
- In a large bowl, combine the queso fresco, quinoa, corn, black beans, tomatoes, cilantro, olive oil, cumin, paprika, salt, and pepper.
- Stuff the poblano pepper halves with the mixture, pressing it down gently.
- Place the stuffed peppers on a baking sheet and bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is melted and bubbly.
- Serve warm, garnished with additional cilantro if desired.
Nutrition
Serving: 100gCalories: 250kcalCarbohydrates: 22gProtéines: 10gFat: 12gSucre: 5g
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