Dairy-Free Stuffed Poblano Peppers
Discover the irresistible flavors of Dairy-Free Stuffed Poblano Peppers, a vibrant and wholesome dish that's perfect for plant-based eaters and anyone seeking a dairy-free alternative to classic stuffed peppers. This recipe features tender poblano peppers roasted to perfection and filled with a savory blend of quinoa, black beans, sweet corn, and juicy cherry tomatoes, seasoned with bold spices like smoked paprika and cumin for a mouthwatering kick. The combination of nutrient-packed ingredients and hearty textures makes this an ideal weeknight dinner or a standout addition to your meal prep routine. Garnished with fresh cilantro and served with zesty lime wedges, these peppers deliver a satisfying fusion of smoky, spicy, and tangy flavors while being completely dairy-free and gluten-friendly. Ready in under an hour and packed with fiber and protein, these stuffed poblano peppers are a healthy, crowd-pleasing choice that doesn't skimp on taste!
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Recipe Information
Ingredients
- 4 whole Poblano peppers
- 1 cup Quinoa
- 2 cups Vegetable broth
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 1 can (15 ounces) Black beans, rinsed and drained
- 1 cup Corn kernels (fresh, frozen, or canned)
- 1 cup Cherry tomatoes, quartered
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Cilantro, chopped (optional, for garnish)
- 4 pieces Lime wedges (optional, for serving)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Slice each poblano pepper lengthwise, leaving the stem intact, and remove the seeds and membranes. Place the peppers cut-side up on the prepared baking sheet and set aside.
Rinse the quinoa under cold water to remove any bitterness. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and the liquid is absorbed. Remove from heat and fluff with a fork.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the black beans, corn, cherry tomatoes, cooked quinoa, cumin, chili powder, smoked paprika, salt, and black pepper to the skillet. Stir everything together and cook for 5 minutes to combine the flavors.
Stuff each poblano pepper with the quinoa mixture, packing it in gently but fully. If there is any leftover filling, you can serve it on the side.
Bake the stuffed peppers in the preheated oven for 15-20 minutes, or until the peppers are tender and slightly charred at the edges.
Remove from the oven and let cool for a few minutes. Garnish with chopped cilantro, if desired, and serve with lime wedges on the side for a bright, tangy finish.
Nutrition Facts
Calories |
1841 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.8 g | 65% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3647 mg | 159% | |
| Total Carbohydrate | 298.4 g | 109% | |
| Dietary Fiber | 57.3 g | 205% | |
| Total Sugars | 50.8 g | ||
| Protein | 73.4 g | 147% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 460 mg | 35% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 4709 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
