Vegetarian and Black Bean Quinoa Stuffed Poblanos
Kick your weeknight dinner up a notch with these flavor-packed stuffed poblano peppers. Full of protein-packed quinoa and black beans, these peppers are way more than a side dish. Try using dairy-free cheese to make them vegan!
by Rachel Gaewski, Karlee Rotoly and Susan Vu
Ingredients
for 6 servings
- 6 large poblano chiles
-
1 tablespoon olive oil, plus more for greasing - ½ medium red onion, diced
- kosher salt, to taste
- 3 cloves garlic, minced
-
2 teaspoons ground cumin -
1 teaspoon ground coriander -
½ teaspoon cayenne -
2 cups cooked quinoa (340 g) -
¾ cup canned black bean, drained and rinsed (125 g) -
¾ cup fresh corn kernels (130 g) -
⅔ cup tomato sauce (140 g) -
1 tablespoon lime juice -
¼ cup fresh cilantro, chopped, plus whole leaves, for garnish (10 g) -
¾ cup monterey jack cheese (75 g) - avocado, for serving, sliced
- Lime wedges, for serving, sliced
Nutrition Info
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Calories
366
-
Fat
12g
-
Carbs
48g
-
Fiber
7g
-
Sugar
3g
-
Protein
16g
Estimated values based on one serving size.
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Preparation
- Preheat the oven to 425°F (220°C). Line a baking sheet with a reusable baking mat or parchment paper.
- Arrange poblanos on the prepared baking sheet and roast for 20 minutes, turning occasionally, until the skins begin to turn brown and pull away from the flesh.
- Meanwhile, make the filling: Heat the olive oil in a large pan over medium heat. Add the red onion, season with salt, and sauté for 3 minutes, until beginning to soften. Add the garlic and sauté for 1 minute, until fragrant. Add the cumin, coriander, and cayenne and stir to coat the vegetables with the spices.
- Add the quinoa, beans, corn, tomato sauce, and lime juice and season with salt. Stir to combine, then cook until heated through, about 5 minutes. Remove the pan from the heat and stir in the chopped cilantro.
- Transfer the roasted poblanos to a bowl and cover with a plate or plastic wrap. Steam for 15 minutes.
- Reduce the oven temperature to 375°F (190°C).
- Peel the skins off the poblanos. Leaving the stem intact, cut a slit lengthwise down each pepper to form a pouch. With a small spoon, carefully remove the seeds. The poblano flesh will be delicate—it’s fine if it tears a bit.
- Lay the peeled poblanos side by side in a greased 9-x13-inch (22 cm x 33 cm) baking dish. Stuff each pepper with about ½ cup of the filling. Top each pepper with 2 tablespoons of Monterey Jack cheese.
- Bake the stuffed peppers for 15-20 minutes, until the filling is completely warmed through and the cheese is melted and beginning to brown.
- Serve the peppers garnished with cilantro leaves and serve with avocado slices and lime wedges.
- Enjoy!
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Tips
-
nofastvast
Very delicious. -cook the quinoa with 1/2 a bouillon cube or in chicken/veg broth to add flavor The Poblano Peppers: -Add 10 minutes. Check and rotate often or one side will burn - Peeling takes time. Be gentle -Dont scrape the light green veins inside or it will rip -If you cut the stem after baking you can clean the seeds better and they don’t rip (pic)
2019-06-10T18:01:03Z Helpful (9) -
meggsstanley
I used bell peppers and it was still very good.
2019-06-15T21:32:36Z Helpful (5) -
Anne Cox
made this twice now per the recipe, and I think the next time we will try stuffing bell peppers instead. the poblanos are finicky and add a lot of time to the recipe, but they do add a bit of heat and texture. we also use nonfat greek yogurt as sour cream to cut the heat and add protein to the meal.
2019-07-22T22:40:00Z Helpful (3) -
Sabrina Werby
Made with brown rice! Consider making the filling in an instant pot!
2019-06-16T01:56:31Z Helpful (3)
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