Latin American Vegetarian

Quinoa Stuffed Poblano Peppers with Chipotle Crema and Elote Corn Salad

Name: Quinoa Stuffed Poblano Peppers with Chipotle Crema and Elote Corn Salad
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 4
Cuisine: Latin American
Ingredients: 1 cup queso fresco; 0.5 cup sour cream; 0.25 cup mayonnaise; 4 whole poblano pepper; 1 whole yellow onion; 2 clove garlic; 1 whole zucchini; 1 whole red bell pepper; 2 whole ear corn; 0.5 cup cilantro; 1 whole lime; 1 cup quinoa; 2 cup vegetable broth; 1 tablespoon olive oil; 1 tablespoon apple cider vinegar; 1 teaspoon chili powder; 0.5 teaspoon cumin; 0.25 teaspoon smoked paprika; 0.25 teaspoon garlic powder; 0.25 teaspoon chipotle powder; salt; black pepper

Karina

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Tonight, let's create vibrant Quinoa Stuffed Poblano Peppers! First, preheat your oven to 400°F (200°C). While the oven heats, roast your halved poblanos. Sauté colorful veggies, then mix them with quinoa and spices. Stuff those peppers, add cheese, and bake until bubbly. Whisk together a creamy chipotle sauce. Finally, toss a zesty corn salad. Estimated total time is about 60 minutes. Get ready for a delicious and satisfying meal!

Meat, Eggs, & Dairy

1 cup queso fresco
1/2 cup sour cream
1/4 cup mayonnaise

Fresh Produce & Herbs

4 whole poblano pepper
1 whole yellow onion
1 whole zucchini
1 whole red bell pepper
2 whole ear corn
1/2 cup cilantro
1 whole lime

Seasonings & Spices

2 cloves garlic
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon chipotle powder
salt
black pepper

Pantry Items

1 cup quinoa
2 cups vegetable broth
1 tablespoon olive oil
1 tablespoon apple cider vinegar

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