Roasted Poblano Peppers Stuffed with Corn, Quinoa, and Monterey Jack

Ingredients

• 43 g (¼ cup)uncooked quinoa
• 5poblano peppers
• 15–30 ml (1–2 tablespoons)olive oil
• 1onion, finely diced
• 2ears of corn, kernels stripped from the cobs
• 1hot chilli, deseeded and finely diced
• 3spring onions, thinly sliced (use nearly all the green parts)
• 113 g (4 oz)Monterey Jack, Gruyère or another cheese, cut into small cubes
• ½ teaspoonpaprika, preferably smoked
• ½ teaspoon, plus more to tastekosher salt
• 15 g (½ cup), plus more for serving, optionalfresh coriander, chopped
• To servelime wedges

Instructions

1. 1

   Cook the quinoa

   Heat the oven to 200°C (400°F). Bring a large pot of water to the boil over high heat. Boil the quinoa for 9–12 minutes, or until cooked, then drain it through a fine-meshed sieve and set aside.

2. 2

   Char the peppers

   Set a large, dry frying pan over high heat. Cook the peppers, turning them occasionally, until blackened in patches on each side. Set them aside to cool. Halve each pepper, cutting through the stem for presentation, then pull out and discard the seeds.

3. 3

   Make the filling

   Add 15–30 ml (1–2 tablespoons) olive oil to the pan and reduce the heat to medium. Add the onion and sauté for 5 minutes, or until soft. Add the corn, hot chilli and spring onions, then turn off the heat and stir. Mix in the cooked quinoa, cheese, paprika and salt. Taste and add more salt if needed, then set aside.

4. 4

   Fill the peppers

   Spoon the filling into the pepper halves. If serving later in the week, store them tightly covered until ready to bake.

5. 5

   Bake and serve

   Bake for 20–25 minutes, until the cheese is bubbling. Serve hot, garnished with coriander and lime.

What are stuffed poblano peppers?

Poblanos are mild, dark-green Mexican chillies often used whole or filled. Here, the peppers are charred, halved and stuffed with a quinoa, corn and cheese mixture.

This version brings together sweetcorn, smoky paprika and melted cheese, with coriander and lime to finish. The recipe is adapted from Leigh Belanger’s My Kitchen Chalkboard.

Nutrition and macros by portion

The nutrition label shows one serving as written: 560 calories, 24g protein, 58g carbs, 29g fat.

Quinoa and corn provide most of the carbohydrates, while the cheese and olive oil contribute much of the fat; quinoa and cheese also supply protein. Add a generous salad or extra vegetables alongside to balance the plate with more fresh produce.

Why char the poblanos first?

Dry-pan charring: turning the peppers over high heat blackens their skin in spots and adds a roasted flavour before they go into the oven.

Cooling: let the peppers cool enough to handle before halving and deseeding them. The recipe removes the seeds, but the chilli in the filling supplies extra heat.

Getting the filling right

Quinoa: cook it in plenty of boiling water for 9–12 minutes, then drain it well through a fine sieve so excess water does not thin the filling.

Corn and onion: give the diced onion 5 minutes in the pan to soften, then stir in the corn, chilli and spring onions. The pan is taken off the heat before the quinoa, cheese and seasoning are mixed in.

How to tell when they are ready

Filling: the quinoa should be cooked before it is added to the peppers; baking is mainly to heat the assembled peppers and melt the cheese.

Finish: bake for 20–25 minutes, looking for bubbling cheese. Serve while hot, with coriander and lime wedges.

Serving and timing

Make ahead: the filled peppers can be stored tightly covered if you plan to serve them later in the week. Bake them when ready to eat, following the recipe’s 20–25 minute timing.

On the plate: lime cuts through the richness of the cheese, and a simple green salad or extra vegetables make an easy accompaniment.

Recipe notes & tips

• Turn the peppers regularly so they char on more than one side.
• Drain the quinoa thoroughly before mixing it into the filling.
• Cut the cheese into small cubes so it mixes evenly through the filling.
• Taste the filling before stuffing the peppers and adjust the salt to suit.
• Keep the pepper halves intact around the stem if you want a neat presentation.

Variations

• Change the cheese: use Gruyère or another cheese you enjoy in place of Monterey Jack.
• Make it smokier: choose smoked paprika for a deeper roasted note.
• Adjust the heat: use less hot chilli or leave in some seeds for a fiercer filling.
• Add more herbs: scatter extra chopped coriander over the peppers just before serving.
• Serve with citrus: offer extra lime wedges for a sharper finish.

Common mistakes to avoid

• Crowding the quinoa with water: drain it well through a fine-meshed sieve before adding it to the filling.
• Skipping the pepper turns: rotate them now and then so each side develops charred patches.
• Adding the cheese over direct heat: turn off the heat before mixing the filling ingredients together.
• Underseasoning the filling: taste it before stuffing and add salt as needed.
• Baking by the clock alone: check for bubbling cheese within the 20–25 minute baking time.

How to store

Store filled peppers tightly covered in the fridge if preparing them ahead, and bake them when ready to serve. Refrigerate leftovers promptly and reheat in the oven until hot throughout; the peppers may soften further after storage.

Frequently asked questions