Barbacoa Stuffed Poblano Pepperswith quinoa / corn / cheese
Leftover barbacoa and quinoa from earlier in the week make an easy filling for baked stuffed peppers.
Smarts: Test the peppers towards the end of the suggested cook time to be sure they are done to your liking. We find that some people prefer their peppers to be super tender and others prefer that they still have a bit of crunch.
- Quinoa, uncooked - 1/2 cup
- Stock, any type - 1 cup
- Peppers, poblanos - 4, sliced in half from stem to base (sub bell peppers)
- Onions, medium and red - 1/2, chopped
- Coleslaw mix - 5 oz, chopped
- Slow Cooker Barbacoa (leftover from Monday) - ~2 cups
- Cilantro - 2 Tbsp, chopped
- Oil, cooking - 1 Tbsp
- Corn, frozen - 1 cup
- Cumin - 1 tsp
- Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can
- Adobo sauce - 1 Tbsp (from a can of chipotles in adobo)
- Cooked quinoa (ingredients listed separately) - ~1 1/2 cups
- Water - 2 Tbsp
- Foil - for baking
- Cheese, shredded Mexican blend - 1 1/2 cups (sub shredded cheddar)
- Sour cream - for serving (sub plain or Greek yogurt)
- Quinoa - (Skip if quinoa was made ahead for Monday; if prepping right before cooking, get oven heating first.) Combine quinoa with stock in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
- Peppers / Onions / Coleslaw mix - Prep as directed. Store peppers in one container. Combine onions and coleslaw mix. (The coleslaw mix will be easier to stuff in the peppers if it’s in smaller pieces.) (Can be done 5 days ahead)
- Barbacoa - If beef is in large pieces, roughly chop into smaller pieces. This will make it easier to fold into the pepper filling. (Can be done 3 days ahead)
- Cilantro - Chop cilantro.
- Heat oven to 450F / 232C.
- Arrange peppers in a single layer, cut-side up in a large baking dish (use two if needed).
- Heat a large skillet or wok with oil over medium-high heat. Add onions and coleslaw mix and saute until tender, 3 to 4 minutes. Add corn, cumin, and a pinch of salt. Saute for 1 minute more.
- Pour tomatoes (including liquid) and adobo sauce over vegetables and simmer until liquid reduces, ~2 minutes.
- Remove from heat and stir in quinoa and barbacoa.
- Press barbacoa filling into peppers, mounding it over top if needed. (Since peppers vary in size, you may have some filling leftover. Just leave the extra filling out and serve it alongside the peppers.)
- Pour water into the baking dish.
- Cover peppers tightly with foil. Bake, covered, until peppers soften, 25 to 30 minutes.
- Remove foil and top peppers with cheese. Bake, uncovered, until cheese melts, ~5 minutes more.
- Serve peppers with sour cream and cilantro on top. Enjoy!
This meal has 18 reviews
Everyone loved this. Subbed Anaheim pepper for poblano. Used store bought cauli rice. Was able to fill veggie peppers then add the meat to fill rest of peppers.
Super tasty! A bit spicier than the stuffed peppers I'm used to, but definitely delicious.
Loved the flavor of the poblano peppers and they seemed to cook better than bells normally do for me. I used a quinoa and brown rice mix. Next time I might add black beans.
DH really liked this. Omitted quinoa. Made in poblano and red bell pepper. Added cheese to filling and topped with cheese. Extra filling so nest time use second bell.
Took off 1 star because it was pretty spicy. In the future I think I'd used bell peppers.
Very tasty, I used bell peppers b/c I couldn’t find poblanos at my grocery store. If I make this again I think I’ll use a bit more salt, when we had bites without the cheese we sometimes wanted a touch more flavor