Vegetarian Stuffed Poblanos
Elevate your weeknight dinner game with these irresistible Vegetarian Stuffed Poblanos—a vibrant fusion of roasted poblano peppers brimming with a savory filling of protein-packed quinoa, hearty black beans, sweet corn, and juicy tomatoes. Perfectly spiced with cumin and chili powder, and topped with melty cheddar or Monterey Jack cheese, this recipe strikes the ideal balance between comfort and nutrition. The roasting process adds a smoky depth to the peppers, while fresh lime juice and cilantro brighten every bite. Ready in under an hour, these stuffed poblanos are a crowd-pleasing option for vegetarians and anyone craving bold, Mexican-inspired flavors. Serve with a dollop of creamy Greek yogurt or sour cream for the ultimate finishing touch!
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Recipe Information
Ingredients
- 6 Poblano peppers
- 2 tablespoons Olive oil
- 2 cups Cooked quinoa
- 1 cup Canned black beans, rinsed and drained
- 1 cup Corn kernels (fresh, canned, or frozen)
- 1 cup Diced tomatoes (drained)
- 1 cup Shredded cheddar or Monterey Jack cheese
- 2 tablespoons Chopped cilantro
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 1 Lime (juiced)
- 0.5 cup Greek yogurt or sour cream (optional, for serving)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Place the poblano peppers on the prepared baking sheet. Roast for 15-20 minutes, turning halfway through, until the peppers are charred and softened.
Remove the peppers from the oven and place them in a bowl. Cover the bowl with a plate or plastic wrap and let the peppers steam for 10 minutes to loosen their skin. Carefully peel off the charred skin, being gentle to avoid tearing the peppers.
Using a small knife, cut a slit lengthwise down each pepper and remove the seeds and membranes. Set the peppers aside.
In a large skillet, heat the olive oil over medium heat. Add the quinoa, black beans, corn, tomatoes, ground cumin, chili powder, salt, and black pepper. Stir and cook for 4-5 minutes until the mixture is heated through and well combined.
Remove the skillet from heat and stir in the shredded cheese (reserve a small amount for topping, if desired), chopped cilantro, and lime juice.
Stuff each poblano pepper with the quinoa mixture, gently pressing it in to fill the cavity completely.
Transfer the stuffed peppers to a baking dish and sprinkle the reserved cheese on top of each pepper.
Bake at 400°F (200°C) for 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the peppers cool slightly before serving. Garnish with additional cilantro, and serve with Greek yogurt or sour cream if desired.
Nutrition Facts
Calories |
1841 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.5 g | 101% | |
| Saturated Fat | 30.5 g | 152% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 2628 mg | 114% | |
| Total Carbohydrate | 220.4 g | 80% | |
| Dietary Fiber | 46.6 g | 166% | |
| Total Sugars | 52.2 g | ||
| Protein | 86.5 g | 173% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1202 mg | 92% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 4320 mg | 92% | |
*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.
