98% would make again
Vegetarian and Black Bean Quinoa Stuffed Poblanos
featured in 31 Easy Recipes For March
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!
Tasty Team
June 05, 2019
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 (125 g), drained and rinsed
- ¾ cup fresh corn kernels (130 g)
- ⅔ cup tomato sauce (140 g)
- 1 tablespoon lime juice
- ¼ cup fresh cilantro (10 g), chopped, plus whole leaves, for garnish
- ¾ cup monterey jack cheese (75 g)
- avocado, for serving, sliced
- Lime wedge, for serving, sliced
Nutrition Info
- Calories 366
- Fat 12g
- Carbs 48g
- Fiber 7g
- Sugar 3g
- Protein 16g
Estimated values based on one serving size.
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!
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 (125 g), drained and rinsed
- ¾ cup fresh corn kernels (130 g)
- ⅔ cup tomato sauce (140 g)
- 1 tablespoon lime juice
- ¼ cup fresh cilantro (10 g), chopped, plus whole leaves, for garnish
- ¾ cup monterey jack cheese (75 g)
- avocado, for serving, sliced
- Lime wedge, for serving, sliced
Nutrition Info
- Calories 366
- Fat 12g
- Carbs 48g
- Fiber 7g
- Sugar 3g
- Protein 16g
Estimated values based on one serving size.
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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