Chili-stuffed poblano Peppers

Get ready to tantalize your taste buds with this healthy and flavorful dish! These Chili-stuffed Poblano Peppers are not only delicious but also packed with nutrients. Perfect for a quick and satisfying meal, this recipe will surely become a favorite in your household.

Ingredients

• 4 large poblano peppers
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup cooked quinoa or brown rice
• 1 can black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 cup diced tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup shredded cheese (optional, for topping)
• Fresh cilantro, chopped (for garnish)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Prepare the poblano peppers: Cut a slit down one side of each pepper and remove the seeds and membranes. Be careful not to tear the peppers.
3. Sauté the vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
4. Add the filling ingredients: Stir in the cooked quinoa or brown rice, black beans, corn, diced tomatoes, cumin, chili powder, smoked paprika, salt, and pepper. Cook for another 5 minutes until everything is well combined and heated through.
5. Stuff the peppers: Carefully spoon the filling into each poblano pepper, packing it in tightly.
6. Bake the peppers: Place the stuffed peppers in a baking dish. If using, sprinkle shredded cheese on top. Cover the dish with foil and bake for 25-30 minutes, or until the peppers are tender.
7. Garnish and serve: Remove the foil and bake for an additional 5 minutes to melt the cheese. Garnish with fresh cilantro before serving.

Here are the instructions for cooking Chili-stuffed Poblano Peppers in an air fryer without the hyperlinks:

Air Fryer Instructions

1. Prepare the peppers: Cut a slit down one side of each poblano pepper and remove the seeds and membranes. Be careful not to tear the peppers.
2. Sauté the vegetables. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
3. Add the filling ingredients: Stir in the cooked quinoa or brown rice, black beans, corn, diced tomatoes, cumin, chili powder, smoked paprika, salt, and pepper. Cook for another 5 minutes until everything is well combined and heated through.
4. Pre-cook the peppers: Lightly coat the poblano peppers with olive oil. Place them in the air fryer basket and cook at 400°F (200°C) for about 5 minutes to soften them slightly.
5. Stuff the peppers: Carefully spoon the filling into each poblano pepper, packing it in tightly.
6. Air fry the stuffed peppers: Place the stuffed peppers back in the air fryer basket. Cook at 350°F (175°C) for 7-8 minutes, or until the peppers are tender and the filling is heated through.
7. Optional: Add cheese. If using cheese, sprinkle it on top of the stuffed peppers and air fry for 2-3 minutes until the cheese is melted and bubbly.
8. Garnish and serve: Garnish with fresh cilantro before serving

Enjoy your air-fried Chili-stuffed Poblano Peppers! This dish is perfect for a healthy dinner that doesn’t compromise flavor. Happy cooking! 

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