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Vegetarian Black Bean Quinoa Stuffed Poblanos

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1h

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4 servings

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This hearty vegetarian dish features roasted poblano peppers stuffed with a flavorful mixture of quinoa, black beans, and vegetables. The combination of protein-rich quinoa and fiber-packed black beans creates a satisfying meal that's both nutritious and delicious. The mild heat of the poblanos is balanced by the creamy cheese topping, making it appealing to a wide range of palates. Perfect for a meatless Monday dinner or as a colorful addition to your weekly meal prep, these stuffed poblanos offer a delightful blend of textures and Mexican-inspired flavors.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
12 g
6 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Milk

Ingredients

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Steps

Read instructions and get ready to cook

1
Prepare the oven

Preheat the oven to 400°F (200°C).

2
Roast poblano peppers

Cut poblanos in half lengthwise and remove seeds. Brush with olive oil and roast for 15 minutes.

3
Cook quinoa

Rinse quinoa and cook in vegetable broth according to package instructions.

4
Prepare vegetables

Dice the onion and red bell pepper. Mince the garlic cloves.

5
Sauté vegetables

Heat olive oil in a large skillet. Sauté onion and bell pepper for 5 minutes. Add garlic and cook for 1 minute.

6
Add remaining ingredients

Stir in black beans, corn, diced tomatoes, cumin, chili powder, oregano, salt, and pepper. Cook for 5 minutes.

7
Combine with quinoa

Mix the cooked quinoa into the vegetable mixture.

8
Stuff poblanos

Fill each roasted poblano half with the quinoa mixture.

9
Add cheese

Top each stuffed poblano with shredded Monterey Jack cheese.

10
Bake

Bake for 15-20 minutes until cheese is melted and bubbly.

11
Prepare garnish

While baking, chop cilantro and cut lime into wedges.

12
Serve

Remove from oven, garnish with chopped cilantro, and serve with lime wedges.

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