Description
A mild yet flavorful vegan stuffed poblano pepper recipe featuring smoky roasted peppers, hearty quinoa, black beans, and corn with warm spices. Perfect for spice-sensitive eaters and flavor lovers alike.
Ingredients
4 large poblano peppers (firm, glossy skin)
1 cup cooked quinoa (or brown rice)
1/2 cup black beans (canned or home-cooked)
1/2 cup corn (frozen or fresh)
1 small red onion, diced
2 cloves garlic, minced
1 tsp cumin
1/2 tsp smoked paprika
Juice of 1 lime
Salt and pepper to taste
Optional: avocado slices, dairy-free sour cream, cilantro, pepitas
Substitutes: ground turkey or tofu for quinoa, cheese for vegetarian version
Instructions
1. Preheat oven to 400°F.
2. Cut a vertical slit in each pepper and remove seeds, keeping stems intact.
3. Roast peppers on a baking tray for 20 minutes until charred and soft.
4. (Optional: steam in bowl with cling film to loosen skins.)
5. Sauté onion and garlic in oil for 3 minutes.
6. Add beans, corn, quinoa, lime juice, and spices. Cook 5 minutes.
7. Stuff each pepper with the mixture.
8. Return to oven for 10 minutes.
9. Garnish and serve warm.
Notes
Roasting poblanos enhances their smoky depth without adding heat.
Perfect for experimenting with flavor pairings like cashew lime crema or chipotle sauces.
Great substitute options include Anaheim or banana peppers.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 180
- Sugar: 3g
- Sodium: 220mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
Keywords: poblano peppers, vegan stuffed peppers, mild chili recipes