High Protein Stuffed Poblano Peppers
Elevate your dinner game with these High Protein Stuffed Poblano Peppers, a nutritious, flavor-packed recipe that’s perfect for busy weeknights or an impressive meal for guests. This dish features tender, roasted poblano peppers filled to the brim with a wholesome blend of cooked quinoa, black beans, juicy tomatoes, and aromatic spices like cumin and chili powder. For added protein, incorporate shredded chicken or keep it vegetarian—it’s fully customizable! Optional cheddar cheese adds a gooey finish, while fresh cilantro brightens the dish with a pop of herbal freshness. Ready in just under an hour, these stuffed peppers boast balanced macros, making them ideal for high-protein meal prep. Perfect for pairing with a crisp salad or serving as a standalone entree, this recipe is a must-try for anyone seeking bold flavors and nutritious satisfaction.
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Recipe Information
Ingredients
- 4 whole Poblano peppers
- 1 cup Cooked quinoa
- 1 cup Black beans
- 1 cup Cooked chicken breast, shredded (optional for a non-vegetarian version)
- 1 medium Tomato, diced
- 0.5 cup Red onion, diced
- 2 cloves Garlic, minced
- 1 teaspoon Cumin powder
- 1 teaspoon Chili powder
- 0.25 cup Fresh cilantro, chopped
- 0.5 cup Low-fat shredded cheddar cheese (optional)
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Slice the poblano peppers lengthwise and remove the seeds and membranes. Set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced red onion and minced garlic, and sauté for 2–3 minutes until fragrant and translucent.
Add the diced tomato, cumin powder, chili powder, salt, and black pepper. Stir well and cook for another 2 minutes.
Add the cooked quinoa and black beans (and shredded chicken if using) to the skillet. Stir to combine and heat through, about 3 minutes.
Remove the skillet from heat and fold in the chopped cilantro. Taste and adjust seasoning if necessary.
Place the poblano pepper halves on a baking sheet lined with parchment paper or lightly greased.
Stuff each pepper half with the quinoa and bean mixture, pressing down gently to pack the filling. If using, top with shredded cheese.
Bake the stuffed peppers in the preheated oven for 20–25 minutes until the peppers are tender and the cheese (if added) is melted and bubbling.
Remove from the oven and let cool for 5 minutes before serving. Garnish with additional chopped cilantro if desired.
Nutrition Facts
Calories |
1255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.7 g | 46% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 223 mg | 74% | |
| Sodium | 2461 mg | 107% | |
| Total Carbohydrate | 112.8 g | 41% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 27.0 g | ||
| Protein | 116.3 g | 233% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 674 mg | 52% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 2644 mg | 56% | |
*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.
