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 17 reviews
We did deconstructed stuffed pepper bowls (inspired by another member's post on the Facebook group) and they were great! I chopped the peppers (half poblano and half red bell peppers, since my grocery store only had a few poblanos) and sauteed them with the onions and coleslaw mix (made my own with red cabbage and shredded carrot since I didn't find premade on my grocery run). Mixed everything together and added a little hot sauce at the end. Really tasty!
Loved this. Used vegetarian ground round (Mexican flavour) and it turned out so, so well. The recipe made tons of extra filling but I wrapped it all up in some tortillas I needed to use up and some shredded cheese and made freezer burritos which I’m very excited about.
These were great. My only complaint was that the peppers didn't take alot of stuffing (nowhere near as much as bell peppers) due to being narrow. But, I did eat two halves and it was perfect. The poblanos did give it a little more pepper flavor. Great use of leftover barbacoa (there was so much).
My husband and I thought this was amazing!! We did the paleo. I served it with a side of roasted corn and sprinkled cotija cheese over the top of everything. And so colorful! Will make again as meat was a crock pot recipe making it even easier to multi task with it.
There were a few reasons I really liked this recipe! I appreciate it used up more of the coleslaw mix from taco night, because I always have extra and have trouble using it up! I thought the filling was delicious and loved that it used quinoa for extra nutrition. Unfortunately, I was really the only fan of the stuffed pepper finished product though. Kids and hubby weren’t into it. Oh well, I think the recipe itself is excellent. I used sweet green peppers instead of poblano.
Used a mix of poblano and bell peppers and both were very good. Next time I'd add a bit more salt to the filling. I left out the corn and we had corn on the cob as a side instead.