Description
A plant-based, flavor-packed stuffed poblano pepper dish that blends smoky heat with creamy, savory stuffing. Perfect for any meal, any time of day.
Ingredients
4 large poblano peppers
1 cup cooked quinoa or rice
1 ½ cups black beans
1 small onion, diced
2 tsp cumin
1 tsp smoked paprika
Olive oil
Garlic
Chopped cilantro
Tomato sauce or enchilada sauce
Optional toppings: dairy-free crema, avocado slices
Instructions
1. Roast poblanos over a gas flame or broiler until blackened.
2. Steam in a covered bowl for 5 minutes.
3. Peel skins, slit one side, and remove seeds.
4. Sauté onions, garlic, and spices in olive oil.
5. Add black beans, quinoa, and cilantro; heat through.
6. Stuff peppers with filling and place in baking dish.
7. Top with sauce and bake at 375°F for 20 minutes.
8. Serve with optional toppings.
Notes
Substitute quinoa with farro or bulgur for variety.
Black beans can be swapped with lentils or chickpeas.
Prep the filling a day ahead to save time.
Pairs well with lime-dressed slaw, herby rice, or avocado salsa.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 260
- Sugar: 3g
- Sodium: 290mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg
Keywords: stuffed poblano peppers, plant-based, vegan, Mexican, quinoa, black beans, roasted peppers