Mexican Poblano and Quinoa Stuffed Bell Peppers with Chipotle Crema
Stuffed roasted red peppers filled with quinoa, black beans, corn, sautéed onion and garlic, topped with chipotle crema.
- 3 whole large red peppers
- 150 g quinoa
- 400 g tin black beans
- 200 g sweetcorn kernels
- 1 medium red onion
- 3 cloves garlic cloves
- 1 large poblano pepper
- 100 g mature cheddar cheese
- 150 ml soured cream
- 2 tsp chipotle paste
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 2 whole fresh lime
- 30 g fresh coriander
- 3 tbsp olive oil
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C. Cook quinoa in 300ml salted water for 15 minutes until tender, then drain.
- Step 2
Cut tops off red peppers, remove seeds and membranes. Brush with oil and roast 15 minutes.
- Step 3
Char poblano pepper over gas flame or under grill until blackened all over.
- Step 4
Place poblano in bowl, cover with cling film for 10 minutes to steam, then peel and chop.
- Step 5
Heat 2 tbsp oil in large pan, cook diced red onion until soft, about 6 minutes.
- Step 6
Add minced garlic, cumin and paprika, cook 1 minute until fragrant.
- Step 7
Stir in cooked quinoa, drained black beans, sweetcorn and chopped poblano.
- Step 8
Add juice of 1 lime, season with salt and pepper, cook 3 minutes to heat through.
- Step 9
Remove from heat, stir in half the grated cheddar and chopped coriander.
- Step 10
Make chipotle crema by mixing soured cream with chipotle paste and remaining lime juice.
- Step 11
Stuff roasted peppers with quinoa mixture, top with remaining cheese.
- Step 12
Return to oven for 12 minutes until cheese melts and peppers are tender.
- Step 13
Serve hot with chipotle crema and extra coriander leaves.
- Step 14
Garnish with lime wedges for squeezing over.
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