Stuffed Poblano Peppers with Cilantro Lime Crema

If you’re on the lookout for a mouthwatering recipe that brings together vibrant flavors and comforting textures, these Stuffed Poblano Peppers with Cilantro Lime Crema are a perfect choice. Whether you’re planning a special dinner or just want to spice up your weekly meal rotation, this dish offers a fantastic blend of taste and wholesomeness. Here’s how you can make it at home.

Ingredients You’ll Need:

For the Stuffed Poblano Peppers:

• 4 poblano peppers, sliced in half, deveined and seeded
• Olive oil
• Salt and pepper
• 1 1/2 cups cooked chicken, shredded
• 1 1/2 cups cooked rice (basmati or choice)
• 1 (398 ml) can diced or crushed tomatoes
• 1 (398 ml) can black beans, rinsed and drained
• 1/3 cup cilantro, chopped, plus more for topping
• 1 jalapeño pepper, seeded and finely diced
• 1 tsp garlic powder
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp pepper
• 1/4 tsp crushed red pepper (optional)
• Salt, to taste
• 1 1/2 cups shredded Monterey Jack cheese

For the Cilantro Lime Crema:

• 1 cup cilantro, packed
• 1/2 small ripe avocado
• 1/4 cup plain yogurt
• 3 tbsp olive oil
• 2 tbsp lime juice
• 1 tbsp honey
• 1 clove garlic
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Directions to Whip Up This Delight:

Preparing the Stuffed Peppers:

1. Preheat your oven to 400°F (204°C).
2. Prepare the baking pan: Grease or spray it. Lay out the pepper halves and drizzle them with olive oil, seasoning with salt and pepper. Bake for 15 minutes.
3. Mix the stuffing: In a bowl, combine the chicken, rice, tomatoes, beans, jalapeño, cilantro, and spices. Stir everything well to integrate the flavors.
4. Stuff the peppers: After the initial baking, stuff the peppers evenly with your mixture and return them to the oven for 20 more minutes.
5. Add cheese: Top with shredded Monterey Jack cheese and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

Crafting the Cilantro Lime Crema:

1. Blend the ingredients: In a blender, combine all the ingredients for the crema. Blend until smooth and creamy.
2. Final touches: Taste and adjust the seasoning if necessary. For a thinner consistency, add a little more olive oil and lime juice.
3. Chill: Refrigerate the crema for at least 1 hour to let the flavors meld together beautifully.

Serve and Enjoy!

Divide the stuffed peppers among plates and drizzle with the chilled cilantro lime crema. Sprinkle some chopped cilantro over the top for an extra burst of freshness.

These Stuffed Poblano Peppers with Cilantro Lime Crema are not only a treat for the taste buds but also a colorful centerpiece for any meal. With a prep time of 20 minutes and a total cooking time of 45 minutes, this recipe serves four and provides about 350 kcal per serving, making it a wholesome and satisfying option for any day of the week. Enjoy your meal!

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