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Quinoa Corn and Black Bean Stuffed Poblano Peppers

Quinoa Corn and Black Bean Stuffed Poblanos

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Quinoa Corn and Black Bean Stuffed Poblanos is 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!
Course Vegetarian / Vegan Entrees
Cuisine Southwestern / Mexican
Diet Gluten Free, Vegetarian
Prep Time 30 mins
Cook Time 45 mins
Additional Time 20 mins
Total Time 1 hr 35 mins
Servings 4
Calories 468


  • 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
  • ¼ 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


  • 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: 1 | Calories: 468kcal | Carbohydrates: 35g | Protein: 20g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 326mg | Potassium: 840mg | Fiber: 8g | Sugar: 12g | Vitamin A: 1787IU | Vitamin C: 269mg | Calcium: 473mg | Iron: 3mg