Veggie Stuffed Poblano Peppers
Veggie stuffed poblano peppers are a flavorful and nutritious dish that will transform your weeknight dinners into a culinary experience. These vibrant green peppers are filled with a savory blend of quinoa, black beans, corn, and spices, offering a delightful combination of textures and tastes. Perfect for gatherings or meal prep, this recipe is customizable based on your pantry staples. Enjoy the warm aroma filling your kitchen as you bake these delicious gems to tender perfection.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 4 large poblano peppers
- 1 cup cooked quinoa
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (fresh or frozen)
- 1 medium onion, chopped
- 2 tsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
Instructions
- Preheat oven to 400°F (200°C). Cut the tops off the poblano peppers and remove seeds.
- In a skillet, heat olive oil over medium heat. Sauté onions until translucent (4–5 minutes). Add corn and black beans; stir well.
- Incorporate cooked quinoa along with cumin, paprika, salt, and pepper; cook for another 3–4 minutes until heated through.
- Stuff each poblano with the quinoa mixture using a spoon.
- Place stuffed peppers in a baking dish; optionally sprinkle cheese on top. Cover with foil and bake for 30 minutes until tender.
- Let cool slightly before serving; drizzle with lime juice or garnish with cilantro.
Nutrition
- Serving Size: 1 stuffed poblano pepper (approx. 250g)
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 20mg
Keywords: You can prepare the filling ahead of time and stuff the peppers right before baking. For added flavor, try using smoked paprika or fresh herbs in the filling.