Description
Smoky, plant-based stuffed poblano peppers filled with quinoa, black beans, corn, and tomatoes — roasted to perfection for a satisfying and nutritious meal.
Ingredients
4 large Poblano peppers
1 cup cooked quinoa or brown rice
1 cup black beans (cooked)
1/2 cup corn kernels (fresh or frozen)
1/2 cup diced tomatoes
1 tsp cumin
1 tsp smoked paprika
Instructions
1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Rinse poblano peppers, slice one side lengthwise, and remove seeds. Keep stems intact.
3. In a bowl, mix quinoa, beans, corn, tomatoes, and spices.
4. Spoon filling into each poblano. Gently press edges to close.
5. Place on baking sheet, cover with foil, and bake for 20 minutes.
6. Remove foil and bake an additional 10 minutes.
7. Serve hot with lime wedges or drizzle with cashew cream.
Notes
To adjust spice, remove inner ribs or roast longer.
Stuffed peppers can be prepped 24 hours ahead and stored covered.
Leftovers keep for 4 days and reheat well.
Try variations with lentils, zucchini, or vegan brisket.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Plant-Based
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 210
- Sugar: 4g
- Sodium: 280mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg
Keywords: stuffed poblano peppers, vegan, plant-based, roasted peppers