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?
More stuffed pepper recipes!
- Chicken, Brown Rice and Cheese-Stuffed Poblanos
- Italian Beef and Farro Stuffed Peppers
- Southwestern Beef and Barley Stuffed Bell Peppers
- Chorizo Brown Rice Stuffed Poblano Peppers
- Southwestern Chicken, Rice and Black Bean Stuffed Peppers
Helpful tools and equipment (Affiliate Links):
As an Amazon Associate, I earn from qualifying purchases at no additional cost to you.
- Cooking spray
- 8 large Poblano peppers
- 3 tablespoons olive oil, divided
- 1 large ear of corn, husk and silk removed (or 1 cup frozen corn kernels, thawed)
- 1 small or 1/2 medium 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
- 1/4 cup chopped cilantro, plus more for garnish
- 2 cups shredded Pepperjack, Monterey jack or white Cheddar, divided
- 1 can (15-ounce) green enchilada sauce
- 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.
MAKE AHEAD: Prepare to the point of baking. Cover and refrigerate up to 24 hours.
Serving Size:2 peppers
Amount Per Serving: Calories: 363Total Fat: 17gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 13mgSodium: 342mgCarbohydrates: 44gFiber: 9gSugar: 8gProtein: 13g
The nutritional information above is computer-generated and only an estimate. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.