---
title: Southwest Stuffed Poblanos
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/southwest-stuffed-peppers-5da0cbf490251003c01f40cc
servings: 2
prep_time: 10 minutes
cook_time: 25 minutes
time_required: 35 minutes
difficulty: Easy
allergens:
  - Milk
tags:
  - Veggie
  - Spicy
  - Quinoa
  - Mexican-Inspired
  - Weeknight Dinner
rating: 4.5
rating_count: 5900
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Mild, earthy, and sweet poblano peppers paired perfectly with Southwestern spices
  - theme: Ease
    text: Quick and simple to assemble, praised as a satisfying weeknight meal
image: "https://images.recipes.furrysalamander.com/southwest-stuffed-poblanos.avif"
---
Adjust rack to middle position and preheat oven to 425°F. Wash and dry all produce. Halve @poblano peppers{2%pieces} lengthwise and remove ribs and seeds. Dice @roma tomato{1%unit}. Trim and thinly slice @scallions{2%pieces}, separating whites from greens. Zest and quarter @lime{1%unit}.

In a #small pot{}, combine 1 cup water, @veggie stock concentrate{1%unit}, and a big pinch of salt. Bring to a boil, then add @quinoa{½%cup}. Cover and reduce to a low simmer. Cook until quinoa is tender and water has evaporated ~{15%minutes}. Drain any excess water if necessary.

While quinoa cooks, rub poblano halves with @vegetable oil{1%tbsp} and season with salt and pepper. Place cut sides down on a #baking sheet{}. Roast on middle rack until tender ~{18%minutes}. Meanwhile, in a #small bowl{}, combine @sour cream{2%tbsp}, lime zest, and a squeeze of lime juice. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Drain @corn{½%cup} and pat dry with #paper towel{}. Heat a drizzle of oil in a #large pan{}, preferably ovenproof, over high heat. Add corn and cook, stirring occasionally, until lightly charred ~{4%minutes}. Reduce heat to medium and add tomato, scallion whites, and @southwest spice blend{1%tbsp}. Cook, stirring occasionally, until tomato breaks down ~{2%minutes}. Season with salt and pepper. Turn off heat.

Stir cooked quinoa into pan with veggies and season with salt and pepper. Once poblanos are done roasting, stuff each half with as much filling as will fit. Place in pan with remaining filling, nestling each poblano half into the grain mixture. Sprinkle evenly with @pepper jack cheese{½%cup}. Heat broiler to high.

Transfer stuffed poblanos to middle rack. Broil or bake until cheese is melted and lightly browned ~{2%minutes}. Remove from oven and top with lime crema and scallion greens. Divide between plates. Serve with remaining lime wedges on the side.