Imagine slicing into a tender, roasted poblano pepper, its rich green skin giving way to a warm, savory filling of pumpkin and quinoa, mingled with the sweet aroma of melting cheddar cheese.
As you take your first bite, the smoky notes of cumin and chili powder dance on your palate, a comforting embrace of flavors that evoke the heartiness of a home-cooked meal.
This dish is more than just a recipe; it’s a reminder of cozy family dinners and the joy of sharing food with loved ones.
I remember one hectic weeknight when my family was craving something hearty yet quick, and these stuffed peppers came to the rescue, filling our home with their irresistible scent and our bellies with satisfaction.
Whether you’re looking for a quick fix on a busy evening or a delightful centerpiece for a Sunday supper, this dish has you covered.
Ready? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with a blend of spices and creamy pumpkin.
- Uses pantry staples like canned pumpkin, quinoa, and black beans.
- Offers a healthy, vegetarian option with protein-packed quinoa and beans.
- Provides a customizable dish by adjusting spices to suit your heat preference.
- Bakes to perfection with bubbly cheese and tender peppers.
Ingredients
- 4 large poblano peppers — choose firm with smooth skin
- 1 cup canned pumpkin puree — opt for 100% pure pumpkin
- 1 cup cooked quinoa — can substitute with rice or couscous
- 1/2 cup black beans, drained and rinsed — use low-sodium if available
- 1/2 cup corn kernels — fresh or frozen
- 1/2 cup shredded cheddar cheese — sharp cheddar recommended
- 1 teaspoon ground cumin — adds warm, earthy flavor
- 1/2 teaspoon chili powder — adjust for preferred heat
- 1/4 teaspoon salt — sea salt preferred
- 1/4 teaspoon black pepper — freshly ground for best taste
- 2 tablespoons olive oil — extra virgin for richer flavor
- 1 tablespoon chopped fresh cilantro — optional garnish
Step-by-Step Method
Preheat the Oven
Set the oven temperature to 375°F (190°C). This guarantees the peppers cook evenly and the cheese melts perfectly.
Preheating is essential for achieving the right texture for both the peppers and the stuffing. Use this time to prepare the ingredients and organize your workspace for a smooth cooking process.
Prepare the Peppers
Cut the poblano peppers in half lengthwise using a sharp knife. Remove the seeds carefully to make space for the stuffing.
Confirm the pepper halves are clean and ready for filling. Using fresh, firm poblano peppers will help them hold their shape during baking.
Heat the Skillet
Warm olive oil in a skillet over medium heat. This step is vital for sautéing and blending the flavors of the filling ingredients.
Make sure the oil is hot but not smoking before adding the next ingredients to avoid burning.
Combine Filling Ingredients
Add pumpkin puree, quinoa, black beans, corn, cumin, chili powder, salt, and black pepper to the skillet.
Stir until all ingredients are well combined. This mix forms the flavorful and nutritious stuffing for the peppers. Adjust seasoning to taste.
Stuff the Peppers
Spoon the pumpkin mixture evenly into the prepared poblano pepper halves.
Use a spoon to distribute the filling, pressing gently to pack the mixture. Confirm each half is generously filled for balanced portions.
Arrange in Baking Dish
Place the stuffed peppers in a baking dish, arranging them snugly to support each other.
This helps them stay upright during baking. A non-stick baking dish is recommended for easy cleanup.
Add Cheese Topping
Sprinkle shredded cheddar cheese generously over each stuffed pepper.
The cheese will melt and create a delicious, bubbly topping. Adjust the amount of cheese based on your preference for a cheesy crust.
Bake Until Tender
Place the baking dish in the preheated oven and bake for 30 minutes.
Check that the peppers are tender and the cheese is bubbly and golden. Baking time may vary slightly, so monitor closely towards the end.
Rest Before Serving
Remove the dish from the oven and let the peppers rest for 5 minutes.
This allows flavors to settle and makes them easier to serve. Resting also guarantees the cheese sets slightly for a neater presentation.
Garnish and Serve
Garnish the stuffed peppers with freshly chopped cilantro before serving.
This adds a burst of color and fresh flavor. Serve the peppers warm as a main course, and enjoy the blend of textures and spices.
Ingredient Swaps
- For a dairy-free option, omit the cheddar cheese or use a plant-based cheese alternative.
- Substitute quinoa with brown rice or couscous if preferred or if more accessible.
- Use sweet potatoes or butternut squash puree instead of pumpkin puree for a seasonal twist.
- Swap black beans with chickpeas or kidney beans based on availability or taste preference.
You Must Know
- Choose Fresh Ingredients: Opt for firm poblano peppers with smooth skin to guarantee they hold up well during baking. Fresh spices will enhance the flavor of the filling.
- Adjust Seasoning: Tailor the seasoning to your taste preferences. If you enjoy spicier dishes, increase the amount of chili powder or add a pinch of cayenne pepper for extra heat.
- Substitute Grains: Feel free to swap quinoa with your preferred grain, such as rice or couscous, for a variation in texture and flavor.
- Use a Non-stick Baking Dish: This will make cleanup easier and prevent the stuffed peppers from sticking to the dish, assuring they maintain their shape when served.
- Rest Before Serving: Allow the stuffed peppers to rest for 5 minutes after removing them from the oven. This will help the flavors meld and make them easier to serve.
Serving Tips
- Pair with a fresh green salad and lime vinaigrette for a light, balanced meal.
- Serve alongside Mexican rice for a hearty and satisfying dinner.
- Garnish with sliced avocado and a dollop of sour cream for added creaminess.
- Add a sprinkle of crumbled queso fresco for an extra touch of flavor.
- Serve with a side of tortilla chips and salsa for a festive presentation.
Storage & Make-Ahead
Pumpkin Stuffed Poblano Peppers can be stored in the refrigerator for up to 3 days in an airtight container.
They can also be made ahead and frozen for up to 2 months.
To freeze, wrap individually and store in a freezer-safe container.
Then reheat thoroughly before serving.
Reheating
To gently reheat Pumpkin Stuffed Poblano Peppers, use a microwave on medium power.
Alternatively, use an oven set at 350°F, or a stovetop with low heat to retain texture and flavor.
Culinary Traditions and Variations
While warming up your Pumpkin Stuffed Poblano Peppers, you might wonder about the rich tapestry of culinary traditions behind this dish. Poblano peppers, central to Mexican cuisine, bring a mild heat, making them perfect vessels for flavorful fillings.
In Mexico, stuffed peppers, or “chiles rellenos,” often feature cheese or meat, but our version embraces the autumnal essence of pumpkin.
I love how the sweetness of the pumpkin melds with the earthy quinoa, creating a delightful harmony. Variations abound—swap quinoa for rice, or add a touch of spice with jalapeños.
The dish’s adaptability reflects the heart of Mexican cooking: creativity and resourcefulness. Each bite tells a story, a fusion of flavors inspired by generations past, yet welcoming new twists.
Final Thoughts
Give this Pumpkin Stuffed Poblano Peppers recipe a try for a delicious twist on classic stuffed peppers! Feel free to tweak it to your liking by adding more spice or swapping in your favorite grains.
Frequently Asked Questions
Can I Use Fresh Pumpkin Instead of Canned Puree?
I’ve tried using fresh pumpkin instead of canned puree, and it works beautifully! Just roast or steam it until soft, then mash it into a smooth consistency. You’ll find the fresh flavor adds a delightful depth. Enjoy!
How Spicy Are the Poblano Peppers in This Recipe?
I find poblano peppers offer a mild heat, perfect for those who don’t enjoy overly spicy dishes. They add a subtle kick without overpowering the other flavors. If you want more spice, simply add extra chili powder.
What Can I Serve as a Side Dish With These Stuffed Peppers?
I’d recommend serving a fresh avocado salad or a vibrant corn salsa alongside. The creamy texture of avocado or the zesty kick from salsa complements the stuffed peppers beautifully, creating a delightful balance of flavors and textures.
How Do I Know When the Peppers Are Fully Cooked?
You’ll know the peppers are fully cooked when they’re tender and easily pierced with a fork. The cheese should be bubbly and golden. I love when the whole kitchen fills with that delicious, savory aroma!
Can I Freeze the Stuffed Peppers Before Baking?
Yes, you can freeze the stuffed peppers before baking. I usually wrap each one tightly in plastic wrap, then foil. When I’m ready to eat them, I simply bake from frozen, adding a bit more time.
Pumpkin Stuffed Poblano Peppers
Equipment
- 1 Baking dish
- 1 Skillet
- 1 Mixing bowl
- 1 Knife
- 1 Spoon
Ingredients
- 4 poblano peppers large
- 1 cup canned pumpkin puree
- 1 cup cooked quinoa
- 1/2 cup black beans drained and rinsed
- 1/2 cup corn kernels
- 1/2 cup shredded cheddar cheese
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoon olive oil
- 1 tablespoon fresh cilantro chopped
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the poblano peppers in half lengthwise and remove seeds.
- Heat olive oil in a skillet over medium heat.
- Add pumpkin puree, quinoa, black beans, corn, cumin, chili powder, salt, and black pepper to the skillet and stir until combined.
- Spoon the pumpkin mixture evenly into the poblano pepper halves.
- Place stuffed peppers in a baking dish.
- Sprinkle shredded cheddar cheese over each stuffed pepper.
- Bake in the preheated oven for 30 minutes, or until the peppers are tender and the cheese is bubbly.
- Remove from oven and let rest for 5 minutes before serving.
- Garnish with fresh cilantro before serving.
Notes
