Southwest Veggie Stuffed Poblano Peppers

Simple & flavorful southwest stuffed poblano peppers – filled with cheesy quinoa, black beans, salsa, and lots of melted cheese. A satisfying weeknight meal that takes only 20 minutes to bake in the oven and is so delicious! 

A simple and flavorful meal for anytime of the week! Southwest flavors in a cheesy quinoa with black beans, zesty salsa, and sautéed veggies. This dish is made with lots of wholesome ingredients and bakes in just 20 minutes. 

Make this recipe as a vegetarian friendly weeknight meal and use the  leftovers for lunch for the next day! 

Stuffing Ingredients & Substitutes 

You can use almost anything to stuff into your peppers. This recipe consists of quinoa, black beans, corn, sautéed mushrooms + kale + onions, and zesty salsa. 

• Other beans to use: Instead of black beans you can use cannellini beans or garbanzo beans.
• Substitute salsa:  Replace salsa by using fire roasted diced tomatoes instead. 
• Sautéed veggies: You can saute almost any vegetable. Like diced leaks, carrots, peppers, spinach, and zucchini.
• Grains: Instead of quinoa you can use brown rice or white rice. 

How to Make Stuffed Poblano Peppers – step by step

1. First, preheat oven to 400F. Then in a pan saute onion, kale, and mushrooms until soft and fragrant with a little avocado oil/olive oil. About 3-5 minutes.
2. In a bowl add cooked quinoa, sautéed vegetables, corn, black beans, seasonings, cheese, and salsa. 
3. Mix together and set aside. 
4. Then cut in half poblano peppers and clean out seeds. Lay on a sheet pan or in a baking dish, then spoon in quinoa mixture evenly to halved peppers. Bake for 20 minutes uncovered then sprinkle extra cheese over top and bake for another 1 to 2 minutes until cheese is melted. 

Tips For Cooking Stuffed Poblano Peppers

• Poblano peppers: These peppers are also labeled in some grocery stores as “pasilla” peppers. They have a deep green skin and the taste has a very mild level of spice. If you prefer zero spice you can substitute with a regular bell pepper instead. 
• Pre-cook peppers: if you prefer your stuffed peppers to be extra soft and roasted, you can also brush halved peppers and roast for 10 minutes before stuffing with quinoa mixture. 
• Toppings: serve your poblano stuffed peppers with fresh cilantro, lime juice, tortilla strips, and avocado slices. 
• This is a fantastic meal to make ahead and reheat for later. Store leftovers in refrigerator for up to 3-4 days.

More Stuffed Pepper Recipes You May Enjoy:

• Easy Black Bean & Turkey Stuffed Peppers
• Vegetarian Stuffed Peppers

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Southwest Stuffed Poblano Peppers

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Simple & flavorful southwest stuffed poblano peppers – filled with cheesy quinoa, black beans, salsa, and lots of melted cheese. A satisfying weeknight meal that takes only 20 minutes to bake in the oven and is so delicious! 

Servings 4

Prep Time: 15 mins

Cook Time: 20 mins

Total Time: 35 mins

Course: Main Course

Cuisine: American, Mexican

Tags: how to make stuffed poblano peppers, Mexican stuffed poblano peppers, stuffed poblano peppers

Calories: 521 kcal

Author: Bethany Kramer

Ingredients

• 1 cup mushrooms, chopped
• 2 cups kale, chopped
• 1/2 yellow onion
• 1 Tablespoon oil
• 1 1/4 cup cooked quinoa
• 1 cup black beans, rinsed and drained
• 1/2 cup frozen corn
• 1/2 cup salsa
• 1/3 cup Mexican blend cheese
• 1 teaspoon (each) cumin, chili powder, garlic powder
• 1/2 teaspoon salt & black pepper

Instructions

1. First, preheat oven to 400F. Then in a pan saute onion, kale, and mushrooms until soft and fragrant with a little avocado oil/olive oil. About 3-5 minutes.
   

2. In a bowl mix together cooked quinoa, sautéed vegetables, corn, black beans, seasonings, cheese, and salsa. 

3. Then cut in half poblano peppers and clean out seeds. Lay on a sheet pan or in a baking dish, then spoon in quinoa mixture evenly to halved peppers. 

4. Bake for 20 minutes uncovered then sprinkle extra cheese over top and bake for another 1 to 2 minutes until cheese is melted. Serve and enjoy! 

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