Alexandra's Kitchen · by Alexandra Stafford★ 5.0
Roasted Poblano Peppers Stuffed with Corn, Quinoa, and Monterey Jack
NUTRITION · PER SERVING50M COOK
CAL 30%·PRO 48%
CARBS 57G38% OF CAL
12G FIBER0G ADDED0G INTRINSIC26G OTHER18G TOTAL SUGAR
FAT 32G49% OF CAL
13G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted poblano peppers filled with quinoa, corn, and Monterey Jack cheese, finished with cilantro and lime. A filling vegetarian main with bold flavors.
mainmexican🍲 stockpot🍳 skillet🔥 ovengluten freevegetarian
View the full recipe on Alexandra's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1/4 cup uncooked quinoa
- 5 poblano peppers
- 1 to 2 tablespoons olive oil
- 1 onion, finely diced
- 2 ears corn, kernels stripped from cob
- 1 hot chili, seeded and finely diced
- 3 scallions, thinly sliced (I use nearly all of the greens)
- 4 oz Monterey Jack cheese or Gruyère or whatever you like, cut into small cubes
- 1/2 teaspoon paprika—I like using smoked Paprika here
- 1/2 teaspoon kosher salt, plus more to taste
- 1/2 cup chopped fresh cilantro, plus more for serving, optional
- lime wedges, for serving
At a glance
PER SERVING · TIME 50M
CAL 30%·PRO 48%
CARBS 57G38% OF CAL
12G FIBER0G ADDED0G INTRINSIC26G OTHER18G TOTAL SUGAR
FAT 32G49% OF CAL
13G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 25m
- Sodium
- 824mg
- Total sugar
- 18g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1165mg
- Calcium
- 478mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 824MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.