These Zesty Southwest Poblano Boats are a tasty twist on traditional stuffed peppers. Roasted poblano peppers are filled with a savory mix of seasoned ground meat (or beans for a veggie version), corn, black beans, and a blend of southwestern spices. Topped with cheese and baked to perfection, these boats offer a delicious balance of smoky, spicy, and cheesy flavors. Great as a main dish or served as a crowd-pleasing appetizer.
Ingredients:
- 4 large poblano peppers
- 1 lb ground beef (or ground turkey, chicken, or a veggie option like black beans for a vegetarian version)
- 1 c. corn kernels (fresh or frozen)
- 1 can (15 oz) black beans (drained and rinsed)
- 1 c. cooked quinoa or rice
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1/2 c. shredded cheddar cheese (or Mexican blend)
- 1/4 c. fresh cilantro, chopped (for garnish)
- 1 lime, cut into wedges (for garnish)
- 1 Tbsp olive oil
Instructions:
- Preheat oven to 400°F.
- Slice poblanos lengthwise, remove seeds and membranes. Optional: Roast 10-12 mins for tenderness.
- Heat oil in skillet over medium heat. Sauté onion 3-4 minutes. Add garlic, cook 1 minute.
- Add meat (or beans), cook until browned (5-7 mins). Season with cumin, chili powder, paprika, salt, and pepper.
- Stir in corn, beans, quinoa (or rice), cook 2-3 minutes. Remove from heat.
- Place poblanos on baking sheet, fill with mixture. Sprinkle cheese on top.
- Bake 15-20 minutes until peppers are tender and cheese is melted.
- Garnish with cilantro. Serve with lime wedges.