Description
A plant-powered, vibrant dish featuring roasted poblano peppers stuffed with a zesty quinoa, black bean, and corn filling. Oven-finished and packed with flavor, it’s the perfect blend of comfort and nutrition.
Ingredients
4 large Poblano peppers
1 cup Quinoa (uncooked)
1 can (15 oz) Black beans (cooked)
1 can (14 oz) Diced tomatoes
1 cup Corn kernels (fresh or frozen)
1/2 cup Red onion, diced
2 tbsp Lime juice
1 tsp Cumin
1 tsp Smoked paprika
1 tsp Garlic powder
Salt to taste
Instructions
1. Preheat oven to 375°F and lightly oil a baking dish.
2. Cook quinoa using veggie broth per package instructions.
3. Roast poblanos under broiler or flame until skins blister; steam 10 mins, peel and slit.
4. Mix quinoa, beans, corn, tomatoes, onion, lime juice, and spices in a large bowl.
5. Stuff each pepper with mixture and place in baking dish.
6. Optional: top with vegan cheese or nutritional yeast.
7. Cover with foil and bake 20 minutes.
8. Uncover and bake another 10 minutes.
9. Serve with avocado, cilantro, or lime wedges.
Notes
Use veggie broth for added flavor when cooking quinoa.
Top with avocado crema or cashew queso for extra indulgence.
Can be frozen up to a month—great for meal prep.
Substitute lentils or soy crumbles for a meat-like twist.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 310
- Sugar: 5g
- Sodium: 420mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg
Keywords: quinoa stuffed peppers, poblano recipe, vegan dinner, plant-based meal