Description
This vegetarian recipe with poblano peppers is warm, filling, and bursting with flavor. It’s perfect for weekday meals or impressing guests with something hearty and meatless.
Ingredients
4 fresh poblano peppers
1 cup cooked quinoa
1 cup black beans
1/2 red onion, finely diced
2 cloves garlic, minced
1/2 tsp smoked paprika
1 cup shredded plant-based cheese
Salt and pepper to taste
Instructions
1. Preheat oven to 400°F.
2. Slice each poblano along one side and remove seeds. Lay them on a baking sheet.
3. Sauté onion and garlic in olive oil until golden. Stir in quinoa, beans, smoked paprika, salt, and pepper. Warm through.
4. Fill each pepper generously with the stuffing. Sprinkle cheese over the top.
5. Bake for 25–30 minutes, until peppers are tender and cheese is melted.
6. Serve hot with a side of guacamole or over a bed of shredded lettuce.
Notes
You can swap quinoa with farro or rice.
Try using shallots instead of red onion for a milder flavor.
For extra protein, add crushed walnuts or double the beans.
Great served with avocado or fresh salsa.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 210
- Sugar: 3g
- Sodium: 280mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg
Keywords: vegetarian stuffed poblano peppers, plant-based dinner, healthy Mexican recipe