Description
If you’ve never tried grilled stuffed poblano peppers, you’re missing a smoky, flavor-packed experience that’s both comforting and vibrant.
Ingredients
6 large poblano peppers
1 tbsp olive oil
1 cup cooked quinoa (or couscous/brown rice)
1 can black beans, rinsed and drained
1/2 cup roasted corn (thawed if frozen)
1/2 red onion, finely chopped
2 cloves garlic, minced
1 tsp ground cumin
1/2 tsp smoked paprika
Salt & black pepper to taste
Juice of 1 lime
1/3 cup chopped cilantro
1/2 cup plant-based cheese (or shredded cheddar)
Optional: cooked lentils, diced mushrooms, sweet potato mash
Instructions
1. Cut a slit down one side of each poblano pepper and carefully remove seeds.
2. Brush peppers with olive oil and set aside.
3. In a bowl, combine quinoa, beans, corn, onion, garlic, spices, lime juice, and cilantro.
4. Fold in cheese and any optional add-ins.
5. Gently stuff each pepper and secure with toothpicks if needed.
6. Preheat grill to medium-high and oil grates.
7. Place peppers seam-side up on grill, cover lid, and cook 15–20 minutes, turning once.
8. Remove toothpicks before serving and garnish as desired.
Notes
Par-roast peppers for 5 minutes before stuffing to soften skin.
Use foil if filling is extra cheesy or saucy to prevent mess.
Turn peppers once for even charring and cook over indirect heat if needed.
For added smokiness, throw soaked wood chips on coals before closing lid.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 220
- Sugar: 4g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg
Keywords: grilled stuffed poblano peppers, vegan stuffed peppers, smoky peppers, summer grilling, plant-based grilling