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Vegetarian Black Bean Quinoa Stuffed Poblanos Recipe

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★★★★★

4.1 from 29 reviews

This Vegetarian Black Bean Quinoa Stuffed Poblanos recipe is a hearty and flavorful dish featuring roasted poblano peppers filled with a savory mixture of quinoa, black beans, corn, and vegetables, topped with melted Monterey Jack cheese. Perfectly spiced with cumin, chili powder, and oregano, this meal is both nutritious and satisfying, making it a great option for a wholesome dinner.

Ingredients

Scale

Peppers

  • 4 poblano peppers

Vegetables

  • 1 red bell pepper
  • 1 yellow onion
  • 3 garlic cloves
  • 1 cup corn kernels
  • 14.5 oz diced tomatoes

Grains & Legumes

  • 1 cup quinoa
  • 15 oz black beans
  • 2 cup vegetable broth

Seasonings & Oils

  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil

Dairy & Garnish

  • 1 cup Monterey Jack cheese
  • 1/4 cup cilantro
  • 1 lime

Instructions

  1. Prepare the oven: Preheat the oven to 400°F (200°C) to get it ready for roasting the peppers and baking the stuffed poblanos.
  2. Roast poblano peppers: Cut the poblano peppers in half lengthwise and remove the seeds carefully. Brush each half with olive oil, place them cut side up on a baking sheet, and roast for 15 minutes in the preheated oven until softened.
  3. Cook quinoa: Rinse the quinoa under cold water to remove any bitterness. Cook it in 2 cups of vegetable broth according to package instructions until fluffy and the liquid is absorbed.
  4. Prepare vegetables: Dice the onion and red bell pepper into small pieces. Mince the garlic cloves finely to release their aroma and flavor.
  5. Sauté vegetables: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and bell pepper and sauté for about 5 minutes until they start to soften. Add the minced garlic and cook for 1 minute more until fragrant.
  6. Add remaining ingredients: Stir in the black beans (drained and rinsed if canned), corn kernels, diced tomatoes, cumin, chili powder, oregano, salt, and black pepper. Cook the mixture for about 5 minutes, allowing the flavors to meld.
  7. Combine with quinoa: Add the cooked quinoa to the vegetable and bean mixture in the skillet. Stir well to combine all the ingredients evenly.
  8. Stuff poblanos: Spoon the quinoa and vegetable filling into each roasted poblano half, pressing gently to fill them completely.
  9. Add cheese: Sprinkle shredded Monterey Jack cheese generously over the stuffed poblano peppers.
  10. Bake stuffed poblanos: Return the stuffed poblano halves to the oven and bake for 15-20 minutes, or until the cheese is melted and bubbly, and the filling is heated through.
  11. Prepare garnish: While the poblanos bake, chop the fresh cilantro finely and cut the lime into wedges for serving.
  12. Serve: Remove the stuffed poblanos from the oven, garnish with chopped cilantro, and serve warm with lime wedges on the side for squeezing over the top.

Notes

  • To make this recipe vegan, substitute the Monterey Jack cheese with a plant-based cheese alternative or omit it entirely.
  • If you prefer milder peppers, you can use bell peppers instead of poblano peppers.
  • Quinoa can be cooked in advance and refrigerated to save time.
  • Drain and rinse canned black beans to reduce sodium content.
  • Adjust seasoning spices according to your heat preference.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.

Keywords: stuffed poblano peppers, vegetarian stuffed peppers, black bean quinoa recipe, Mexican vegetarian main dish, baked stuffed peppers, healthy quinoa recipe

Find it online: https://epicrecipebox.com/vegetarian-black-bean-quinoa-stuffed-poblanos-recipe/