Quinoa Corn and Black Bean Stuffed Poblano Peppers
Updated Mar 05, 2022, Published Sep 13, 2017
Jump to RecipeThis Post May Contain Affiliate Links. Please Read My Disclosure
Quinoa Corn and Black Bean Stuffed Poblano Peppers are the best kind of vegetarian comfort food! Protein-rich quinoa, corn, black beans, stuffed into smoky roasted peppers with a green chile sauce and plenty of CHEESE!
We’re enjoying an abundance of Poblano peppers right now! In fact, I roasted two sheet pans full of them tonight. These Quinoa Corn and Black Bean Stuffed Poblano Peppers are a delicious way to enjoy them!
What are poblanos?
Poblanos are generally a mild pepper, but every so often they pack some wonderful smoky heat! They’re deep green in color but can turn red and work well in soups, stews and chilis.
How to roast Poblano peppers:
Roasting brings out the wonderful smoky flavor of poblanos even more. They’re super easy to roast!
- Preheat the broiler.
- Place the peppers on a baking sheet then place them under the broiler.
- It will take about 10 to 15 minutes for them to blister and blacken.
- When they do, turn them over with tongs and let them go another 5 to 8 minutes.
- Once they’re blistered and blackened, cover and let them steam. This process is going to make those fine skins easier to remove; it helps to separate the skins from the rest of the pepper. The skin on Poblano peppers is very thin; if you can’t get all of it off, don’t worry about it.
- After roasting the peppers, cut them open along one side, remove the seeds and any other membrane. They are then ready to stuff!
How to make Quinoa Corn and Black Bean Stuffed Poblano Peppers:
- After roasting and removing the seeds and membranes:
- Cook up some quinoa
- Add fresh corn kernels…
- Black beans
- Some cheese…..
- Then fill them!
- Then, simply pour a good-quality canned green enchilada sauce over the peppers, top with more cheese and you’re ready to bake them!
Quinoa Corn and Black Bean-Stuffed Poblano Peppers is a vegetarian dish that won’t make you miss the meat!
This is also a great “make-ahead” dish that can be assembled and baked later. Who doesn’t love that?
Let’s eat!
More stuffed pepper recipes!
- Chicken, Brown Rice and Cheese-Stuffed Poblanos
- Italian Stuffed Peppers
- Southwestern Beef and Barley Stuffed Bell Peppers
- Chorizo Brown Rice Stuffed Poblano Peppers
- Southwestern Chicken, Rice and Black Bean Stuffed Peppers
Quinoa Corn and Black Bean Stuffed Poblano Peppers
Ingredients
- Cooking spray
- 8 large Poblano peppers
- 3 tablespoons olive oil, divided
- Salt
- 1 large ear of corn, husk and silk removed (or 1 cup frozen corn kernels, thawed)
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 1 cup cooked quinoa
- 1 can (15-ounce) black beans, drained and rinsed
- 1 can (4-ounce) diced green chiles, drained
- 1/4 cup chopped cilantro, plus more for garnish
- 2 cups shredded Pepper Jack cheese, Monterey jack or white Cheddar, divided
- 1 can (15-ounce) green enchilada sauce
Instructions
- Spray a 13 x 9-inch baking dish with cooking spray. Set aside.
- Preheat oven to 375 degrees. Place Poblanos on a baking sheet and drizzle with 1 tablespoon olive oil, rubbing it over the peppers. Roast for 20-25 minutes or just until lightly browned. (You don’t want them overly soft or they’ll be difficult to work with.) Let cool. Leave oven at 375 degrees.
- Meanwhile, bring a small pot of salted water to a boil. Cook the ear of corn for 2-3 minutes, then transfer to a ice bath to cool. Blot dry and shave off the kernels into a bowl. Set aside.
- Heat 2 tablespoons olive oil in a skillet or saute pan over medium-high heat. Add the onion and cook 7-8 minutes or until softened. Add the garlic and cook until fragrant. Let cool briefly then transfer to bowl with the corn. Add the quinoa, black beans, green chiles, cilantro and 1 cup of the cheese.
- Carefully cut open each pepper and remove the seeds and membrane, leaving the top intact.
- Fill each pepper with equal amounts of the filling and place in the prepared baking dish.
- Pour enchilada sauce over poblanos and top with remaining cheese.
- Cover with aluminum foil. Bake 30-35 minutes. Remove aluminum foil and continue to bake another 5-10 minutes or until cheese is melted and lightly browned.
Notes
- Prepare to the point of baking. Cover and refrigerate for up to 24 hours.
- Best frozen before being baked.
- Place in freezer and oven-safe containers or another container that you can easily transfer to an oven-safe container.
- Freeze for up to 3 months.
- Thaw in the refrigerator or microwave.
- Bake as directed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Hi, do you think these and/or your chicken version could be made ahead and frozen for baking at a later date? Thank you!
Hi, Christina, Thanks for your question! Yes, both can be prepped ahead, frozen and baked later. You don’t want to roast the peppers until they’re too soft, however, because they’ll also soften up from being frozen. Thanks again and let me know how it worked out for you.