Ingredients with Measurements:
- 6 poblano peppers
- 1 cup jocoque (Mexican-style sour cream)
- 1 cup cooked quinoa
- 1 cup cooked black beans
- 1/2 cup diced tomatoes
- 1/2 cup diced red onion
- 1/2 cup chopped cilantro
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
Special Equipment Needed:
- Baking dish
- Mixing bowl
- Knife
- Cutting board
- Spoon
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. Cut off the tops of the poblano peppers and remove the seeds and membranes.
3. In a mixing bowl, combine jocoque, quinoa, black beans, tomatoes, red onion, cilantro, cumin, chili powder, salt, and pepper.
4. Stuff the mixture into the poblano peppers and place them in a baking dish.
5. Top the stuffed peppers with shredded cheddar cheese.
6. Bake for 25-30 minutes or until the cheese is melted and bubbly.
7. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories per serving: 250
Fat: 12g
Carbohydrates: 23g
Protein: 12g
Fiber: 6g
Substitutions for ingredients:
- Jocoque can be substituted with Greek yogurt or regular sour cream.
- Quinoa can be substituted with rice or couscous.
- Black beans can be substituted with kidney beans or pinto beans.
- Cheddar cheese can be substituted with Monterey Jack or pepper jack cheese.
Variations:
- Add cooked ground beef or chicken to the stuffing mixture for a meatier version.
- Use bell peppers instead of poblano peppers for a milder flavor.
- Add diced jalapeños for extra heat.
Tips and Tricks:
- If the poblano peppers are too spicy, soak them in cold water for 10-15 minutes before stuffing them.
- Make sure to remove all the seeds and membranes from the poblano peppers to reduce the heat.
- Use a spoon to stuff the mixture into the peppers to avoid tearing them.
Storage Instructions:
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat stuffed peppers in the microwave or oven until heated through.
Presentation Ideas:
Serve the stuffed peppers on a bed of lettuce or with a side of avocado salsa.
Garnishes:
Garnish with chopped cilantro or diced tomatoes.
Pairings:
Pair with a side of Mexican rice or corn on the cob.
Suggested Side Dishes:
Mexican rice, corn on the cob, or a side salad.
Troubleshooting Advice:
If the cheese is not melted and bubbly, broil the stuffed peppers for 1-2 minutes.
Food Safety Advice:
Make sure to cook the stuffed peppers to an internal temperature of 165°F to ensure they are safe to eat.
Food History:
Poblano peppers are native to Mexico and are commonly used in Mexican cuisine. Jocoque is a Mexican-style sour cream that is made by fermenting cream with lactic acid bacteria.
Flavor Profiles:
The jocoque-stuffed poblano peppers are creamy, spicy, and savory.
Serving Suggestions:
Serve the stuffed peppers as a main dish or as a side dish to a Mexican-inspired meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican