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–+ servings
stuffed poblano pepper recipe

Pumpkin Stuffed Poblano Peppers

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Main
Cuisine Mexican
Servings 4 servings

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

For best results, choose poblano peppers that are firm and have smooth skin. Be sure to adjust the seasoning to your taste; you can add more chili powder for extra heat. If you prefer a different grain, substitute quinoa with rice or couscous. Use a non-stick baking dish to ensure easy cleanup.
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