Quinoa Stuffed Poblanos
Bring bold flavors to your dinner table with these vibrant and wholesome Quinoa Stuffed Poblanos! This vegetarian dish is the perfect balance of smoky, spicy, and savory, featuring roasted poblano peppers filled with a hearty mixture of fluffy quinoa, protein-packed black beans, sweet corn, and juicy diced tomatoes. Seasoned with aromatic cumin and chili powder, then topped with melty shredded cheese, these stuffed peppers are as satisfying as they are nutritious. Garnished with fresh cilantro and served with a squeeze of lime, they’re a delightful fusion of comfort and zest. Ready in just an hour, this colorful recipe is perfect for weeknight dinners or impressing guests at your next gathering. Whether you’re a quinoa enthusiast or looking to spice up your meal routine, these stuffed poblanos are sure to become a family favorite!
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Recipe Information
Ingredients
- 4 Poblano peppers
- 1 cup Quinoa
- 2 cups Vegetable broth
- 1 tablespoon Olive oil
- 1 Yellow onion, finely diced
- 2 Garlic cloves, minced
- 1 cup Black beans, drained and rinsed
- 1 cup Corn kernels (fresh, frozen, or canned)
- 1 cup Diced tomatoes (canned, with juices)
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
- 1 cup Shredded cheese (cheddar or Monterey Jack)
- 0.25 cup Fresh cilantro, chopped
- 4 Lime wedges (for serving)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
Cut a slit lengthwise down each poblano pepper, keeping the stems intact, and carefully remove the seeds and membranes without tearing the peppers. Place them on the prepared baking sheet.
Bake the poblano peppers for 10-12 minutes, until slightly softened. Remove from the oven and set aside.
While the peppers are baking, rinse the quinoa under cold water and drain. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until 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. Add the minced garlic and cook for 1 minute more, stirring frequently.
Stir in the cooked quinoa, black beans, corn, diced tomatoes (with juices), ground cumin, chili powder, salt, and pepper. Cook for 5-6 minutes, stirring occasionally, until heated through and well combined.
Gently stuff each roasted poblano pepper with the quinoa mixture, packing it tightly but being careful not to tear the peppers. Place the stuffed peppers back on the baking sheet.
Sprinkle shredded cheese evenly over the stuffed peppers. Bake the peppers for an additional 10-12 minutes, or until the cheese is melted and bubbly.
Remove the stuffed peppers from the oven and let them cool for 5 minutes. Garnish with chopped fresh cilantro and serve with lime wedges on the side.
Nutrition Facts
Calories |
1950 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.5 g | 93% | |
| Saturated Fat | 28.0 g | 140% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 4786 mg | 208% | |
| Total Carbohydrate | 256.3 g | 93% | |
| Dietary Fiber | 41.8 g | 149% | |
| Total Sugars | 49.8 g | ||
| Protein | 91.2 g | 182% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1143 mg | 88% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 4087 mg | 87% | |
*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.
