Description
Tender roasted poblano peppers stuffed with a smoky-spiced plant-based filling of quinoa, black beans, and sweet potatoes—finished with creamy avocado or cashew crema. Inspired by Bon Appétit’s flavor-forward method, made entirely plant-based.
Ingredients
4–5 large poblano peppers
1 cup cooked quinoa
1/2 cup black beans
1/2 sweet potato, cubed & roasted
1/2 onion, finely diced
2 cloves garlic, minced
Spices: cumin, chili powder, smoked paprika
1 tbsp olive oil
Salt, lime juice to taste
Optional: avocado slices or cashew crema
Instructions
1. Preheat oven to 400°F and roast poblano peppers for 12–15 minutes, turning every 5 minutes until blistered.
2. Place roasted peppers in a covered bowl to steam for 10 minutes; then peel and de-seed.
3. Sauté onions and garlic in olive oil until translucent.
4. Add sweet potatoes, spices, and a splash of broth; cook for 8 minutes.
5. Stir in quinoa and black beans. Season with salt, lime juice, and extra cumin if desired.
6. Stuff each pepper generously with quinoa mixture and place in a baking dish.
7. Bake uncovered for 20 minutes or until tops start to crisp.
8. Garnish with avocado slices or plant-based crema before serving.
Notes
Roast and peel peppers ahead for quicker prep.
Try smoked tempeh or vegan chorizo for added depth.
Leftover filling makes great tacos or grain bowls.
Freeze unfilled roasted poblanos for quick meals.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 290
- Sugar: 3g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Stuffed Poblano Peppers, Plant-Based, Bon Appétit, Vegan Dinner, Quinoa Stuffed Peppers