Imagine biting into a perfectly roasted poblano pepper bursting with tender, seasoned shredded beef, creamy black beans, and protein-packed quinoa – a mouthwatering Mexican-inspired dish that will transform your dinner routine! These stuffed poblanos are not just a meal; they're a culinary adventure that combines bold flavors, nutritious ingredients, and restaurant-quality presentation right in your own kitchen. Whether you're looking to impress dinner guests or treat yourself to an extraordinary weeknight meal, this recipe promises to deliver a taste experience that will have everyone asking for seconds.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 3 large poblano peppers
- 1 lb shredded beef
- 1 cup black beans, drained and rinsed
- 1 cup cooked quinoa
- 1 cup cheese, shredded
- 1 tsp cumin
- 1 tsp chili powder
- Salt to taste
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Prepare the poblano peppers by carefully slicing them lengthwise, removing the seeds and membranes while keeping the pepper intact. Rinse and pat dry with paper towels.
- In a large mixing bowl, combine the shredded beef, black beans, cooked quinoa, half of the shredded cheese, cumin, chili powder, and salt. Mix thoroughly to ensure even distribution of ingredients.
- Carefully stuff each poblano pepper with the beef and quinoa mixture, pressing gently to fill completely. Distribute the filling evenly among the peppers.
- Sprinkle the remaining cheese over the top of each stuffed poblano pepper, ensuring good coverage.
- Place the stuffed peppers on the prepared baking sheet, ensuring they are not touching each other.
- Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is melted and slightly golden brown.
- Remove from the oven and let rest for 5 minutes before serving to allow the filling to set.
- Optional: Garnish with fresh cilantro, a dollop of sour cream, or a drizzle of salsa verde before serving.
Tips
- • Choose poblano peppers that are firm, smooth, and free of blemishes for the best texture and presentation. • For extra flavor, consider briefly roasting the poblanos before stuffing to enhance their natural smokiness. • Make sure to drain black beans thoroughly to prevent excess moisture in your filling. • Use a meat thermometer to ensure your shredded beef is heated to the proper temperature if using pre-cooked meat. • Don't overstuff the peppers – leave a little room for the cheese to melt and ingredients to expand. • For a spicier version, add some diced jalapeños to your filling or use a hot pepper cheese. • Prep ingredients in advance to make the cooking process smoother and more enjoyable.
Nutrition Facts
Calories: 318kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
