Description
Smoky, plant-based Southwest stuffed poblano peppers filled with quinoa, black beans, corn, and spices—topped with creamy cashew crema or plant-based cheese for a satisfying and nutritious entrée.
Ingredients
4 large poblano peppers
1 ½ cups cooked quinoa
1 can black beans, rinsed
1 cup corn kernels (fresh or frozen)
½ cup diced red onion
2 cloves garlic, minced
1 tsp cumin
1 tsp smoked paprika
1 tsp chili powder
½ cup chopped cilantro
1 tbsp lime juice
Optional: Plant-based cheese, avocado slices, salsa verde, cashew crema
Instructions
1. Preheat oven to 400°F. Lightly oil poblano peppers and roast for 15 minutes, flipping halfway.
2. Seal peppers in a bowl with foil for 10 minutes to steam. Peel skins and cut a slit to remove seeds.
3. Saute diced onion in olive oil until translucent. Add garlic and spices.
4. Stir in black beans, corn, and quinoa. Warm through.
5. Mix in cilantro and lime juice.
6. Spoon filling into each pepper, fold tops over, and place in greased baking dish.
7. Top with optional cheese or cashew crema.
8. Bake for 15 minutes until edges are lightly crisped.
9. Serve with avocado slices, cilantro, or enchilada sauce.
Notes
Poblano peppers are ideal for mild spice lovers—roasting deepens their flavor.
Substitute Anaheim peppers for an even milder dish.
Great for meal prep—freeze individual peppers for quick dinners.
Pairs beautifully with rice, slaw, or tortilla strips.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting, Baking
- Cuisine: Southwest, Plant-Based
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 290
- Sugar: 4g
- Sodium: 410mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
Keywords: stuffed poblano, vegan, plant-based, southwest peppers