Stuffed Poblano Peppers with a mix of ground beef, quinoa, onion, and diced tomatoes topped with melted cheese and lime crema.
Stuffed Poblano Peppers. That’s the stuff.
We eat at home pretty much every day of the week. It certainly makes sense. I mean I’m at home with the kids, cooking up a storm for my food blog, and I love to cook so why not ya know.
I love planning out ideas for weekly dinners. It’s totally my thing. Trying new things, new recipes, new food combinations, it is what I love to do. I usually pick a few days to cook the “regulars,” as in those recipes that are quick, easy, and delicious. The other days I like testing new waters and diving into something not so routine. It’s what makes our weekly dinners unique from the last and not eating the same thing over and over and over.
This recipe is one of those days I was testing new waters and I was so unbelievably amazed at the results that I just had to post it as well. The poblano peppers are something a little bit different from the usual bell peppers I use in cooking and they have a really good flavor but you can use bell peppers instead.
One of the things I have learned in having a food blog is how important it is to have a well stocked pantry. Having the staples and extras on hand can help so much in being able to decide last minute what you are going to have for dinner. It also helps to avoid those pesky trip(s) to the grocery store during the week.
Lately it seems we inhale onions?! Random, i know, but I SWEAR I used to buy an onion like once a month and now I am chopping one up every other day. I don’t even cry anymore. Like not at all. Can you become immune (unsure word choice) to that sort of thing? No idea, but there are no tears in my kitchen and no complaints EXCEPT for when I tasted these!! They rock! But onion sure is a great way to add flavor and texture to dishes so maybe it’s not a bad thing we are eating more onions!
If you are wondering what’s included in these yummy stuffed poblanos, here’s a look:
- ground beef
- quinoa (whole grain and gluten-free)
- yellow onion
- garlic
- diced tomatoes
- cheddar cheese
And if you are contemplating…just try em! A new fun weekly meal is at your fingertips! Plus it’s so gooood!
Stuffed Poblano Peppers with Lime Crema
Ingredients
- 4 Poblano peppers seeded and sliced in half
- 1 tablespoon olive oil + extra for brushing peppers
- 1 medium yellow onion chopped
- 4 cloves garlic minced
- 1 pound ground beef
- 1 teaspoon cumin
- 2 tablespoons fresh cilantro finely chopped
- 1 teaspoon Spanish paprika
- 1/2 teaspoon cayenne pepper
- 1 15 oz can diced tomatoes
- 3/4 cup quinoa
- 1 1/2 cups chicken stock
- 1 cup shredded mild cheddar cheese
Lime crema
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 3 tablespoons mayo
- zest of 1/2 lime
- 1/4 teaspoon salt
Instructions
- Preheat oven to 400℉. Place halved Poblano peppers skin side down on baking sheet. Brush peppers lightly with olive oil and sprinkle pinch of salt over peppers. Bake for 8-10 minutes to soften peppers.
- Pour chicken stock in a small saucepan and bring to a boil. Add quinoa and stir. Reduce heat to a simmer and cook covered for 15 minutes or according to package instructions.
- Meanwhile heat 1 tablespoon olive oil in a large fry pan over medium heat. Add onion and cook for about 4 minutes or until softened. Add minced garlic and cook another minute.
- Add ground beef and mix up. Cook for 8-10 minutes until cooked through, stirring frequently.
- Add cumin, paprika, cayenne pepper, and cilantro and stir.
- Pour in diced tomatoes to combine and cook another 3 minutes.
- Add cooked quinoa and stir into mixture.
- Spoon beef mixture into Poblano pepper halves. Top with shredded cheese and bake for 10 minutes.
- Serve with chips, my personal fav are Simply Balanced Organic Blue Corn Tortilla Chips!
Notes
Nutrition Facts does not include lime crema
More Delicious Gluten Free Recipes
BBQ Ranch Chicken Stuffed Sweet Potatoes
Farmer’s Market Veggie & Chickpea Salad
