Are you ready to embark on a culinary adventure that combines the vibrant flavors of Mexico with wholesome ingredients? Look no further than these mouthwatering Corn and Sweet Potato Stuffed Poblano Peppers! Bursting with a delightful medley of sweet potatoes, corn, and black beans, these stuffed peppers are not only visually stunning but also packed with nutrients. Perfect for a cozy dinner or a festive gathering, this recipe will have your taste buds dancing and your guests asking for seconds. Dive into this easy-to-follow recipe and discover how to create a dish that’s both comforting and impressive!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 poblano peppers
- 1 cup corn, fresh or frozen
- 1 large sweet potato, cooked and mashed
- 1 cup black beans, drained and rinsed
- 1 tsp cumin
- Salt and pepper to taste
- 1 cup shredded cheese
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Carefully slice poblano peppers lengthwise, removing seeds and membranes while keeping the peppers intact. Set aside.
- In a large mixing bowl, combine mashed sweet potato, corn, black beans, cumin, salt, and pepper. Mix thoroughly until well incorporated.
- Gently stuff each poblano pepper with the sweet potato and corn mixture, ensuring they are evenly filled.
- Sprinkle shredded cheese over the top of each stuffed poblano pepper, covering the filling completely.
- Place the stuffed peppers on the prepared baking sheet, ensuring they are not touching each other.
- Bake in the preheated oven for 25-30 minutes, or until the peppers are slightly charred and the cheese is melted and golden brown.
- Remove from the oven and let cool for 5 minutes before serving. Optional: garnish with fresh cilantro or a dollop of sour cream.
Tips
- Choosing Peppers: When selecting poblano peppers, look for ones that are firm and shiny, avoiding any with blemishes or wrinkles for the best flavor and texture.
- Cooking Sweet Potatoes: For a quicker prep, you can microwave the sweet potato. Simply pierce it with a fork and microwave on high for 5-8 minutes until tender.
- Cheese Options: Feel free to experiment with different types of cheese! Cheddar, Monterey Jack, or even a spicy pepper jack can elevate the flavor of your stuffed peppers.
- Make Ahead: You can prepare the stuffing a day in advance and store it in the refrigerator. Just stuff the peppers and bake them when you’re ready to serve.
- Garnishing: For an extra burst of flavor, consider garnishing your stuffed peppers with fresh cilantro, a squeeze of lime, or a dollop of sour cream before serving.
- Serving Suggestions: Pair these stuffed peppers with a side of Mexican rice or a fresh salad to create a complete meal that’s sure to impress!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 15g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 25mg
