---
title: Southwest Stuffed Poblanos
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/southwest-stuffed-peppers-5da0cbf490251003c01f40cc
prep time: 10 minutes
cook time: 25 minutes
time required: 35 minutes
difficulty: easy
allergens:
  - Milk
tags:
  - Veggie
  - Spicy
rating: 4.5
rating_count: 5900
source_chef: Michelle Doll Olson
review_highlights: []
nutrition:
  calories: 570
  protein: 29
  fat: 23
  saturated fat: 9
  carbohydrate: 63
  sugar: 17
  fiber: 12
  cholesterol: 40
  sodium: 550
image: "https://images.recipes.furrysalamander.com/Mexican%20Recipes/southwest-stuffed-poblanos.avif"
---

Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. Halve @Poblano peppers{4%unit} lengthwise; remove ribs and seeds. Dice @Roma tomatoes{2%unit}. Trim and thinly slice @scallions{4%unit}, separating whites from greens. Zest and quarter @limes{2%unit} (quarter both limes for 4 servings).

In a #small pot{}, combine 1 cup water (2 cups for 4 servings), @veggie stock concentrate{2%unit}, and a big pinch of @salt{}. Bring to a boil, then add @quinoa{1%cup}, cover, and reduce to a low simmer. Cook until quinoa is tender and water has evaporated, ~{15-20%minutes}. TIP: Drain any excess water, if necessary.

While quinoa cooks, rub poblano halves with @vegetable oil{4%tsp}; season with salt and pepper. Place cut sides down on a #baking sheet{}. Roast on the middle rack until tender, ~{18-20%minutes}. Meanwhile, in a small bowl, combine @sour cream{4%tbsp}, lime zest, and a squeeze of lime juice. Season with salt and pepper. Add water 1 tsp at a time until it reaches a drizzling consistency.

Drain @corn{26.8%oz} and pat dry with paper towels. Heat a drizzle of oil in a #large pan{}, preferably ovenproof, over high heat. Add corn and cook, stirring occasionally, until lightly charred, ~{4-6%minutes}. If corn begins to pop, cover the pan. Reduce heat to medium and add tomato, scallion whites, and @Southwest Spice Blend{2%tbsp}. Cook, stirring occasionally, until tomato breaks down, ~{2-3%minutes}. Season with @salt{} and @pepper{}. Turn off the heat.

Stir quinoa into the pan with veggies; season with salt and pepper. Once poblanos are done roasting, stuff each half with as much filling as will fit. Place in pan with remaining filling, nestling each poblano half into the grain mixture. If the pan isn't ovenproof, transfer the mixture to a small baking dish and arrange stuffed poblanos in there. Sprinkle with @pepper jack cheese{1%cup}. Heat the broiler to high or oven to 500°F.

Transfer stuffed poblanos to the middle rack; cook or roast until cheese is melted and lightly browned, ~{2-3%minutes}. Remove from oven and top with lime crema and grilled onions. Divide between plates. Serve with remaining lime wedges on the side.