Go Back
Print Recipe

Stuffed Poblano Peppers

Stuffed poblano peppers are a vibrant and flavorful dish that combines roasted peppers with a hearty filling of quinoa, black beans, corn, and cheese.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Main
Cuisine: Mexican
Keyword: Easy, Vegetarian
Servings: 4 servings
Calories: 350kcal

Equipment

  • Baking Dish
  • Skillet
  • Knife
  • Mixing Spoon

Ingredients

Vegetables

  • 4 large Poblano peppers Choose firm, unblemished peppers.

Filling

  • 1 cup Cooked quinoa Can be prepared in advance.
  • 1 cup Black beans Rinsed and drained.
  • 1 cup Corn kernels Fresh or frozen.
  • 1 cup Shredded cheese Blend of cheddar and Monterey Jack.
  • 1 small Onion Finely chopped.
  • 2 cloves Garlic Minced.
  • 1 teaspoon Cumin Essential for flavor.
  • 1 teaspoon Smoked paprika Adds smokiness.
  • to taste Salt Essential for flavor.
  • to taste Pepper Essential for flavor.
  • to taste Fresh cilantro Chopped for garnish.
  • 1 tablespoon Olive oil For sautéing.

Instructions

  • Preheat your oven to 375°F (190°C).
  • Wash and dry the poblano peppers. Slice each in half lengthwise and remove seeds and membranes.
  • In a skillet, heat olive oil over medium heat. Sauté chopped onion for 5 minutes, then add minced garlic and sauté for another minute.
  • Add cooked quinoa, black beans, corn, cumin, smoked paprika, salt, and pepper to the skillet. Stir and cook for 3-5 minutes until heated through. Stir in half of the shredded cheese.
  • Stuff each poblano half with the quinoa mixture and place in a baking dish cut side up.
  • Sprinkle remaining cheese on top of the stuffed peppers.
  • Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes until peppers are tender and cheese is bubbly.
  • Let cool for a few minutes, garnish with cilantro, and serve.

Notes

Feel free to customize the filling with different grains, beans, or spices based on your preference.