Baked Mexican-Style Stuffed Poblano Peppers with Black Beans and Quinoa

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

Roasted poblano peppers filled with a spicy blend of black beans, quinoa, corn, and cheese, baked until bubbly and golden. This Mexican vegetarian recipe, ready in about 50 minutes, pairs poblano peppers, quinoa, and water for a weeknight-friendly dinner. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 large poblano peppers
• 1 cup quinoa, rinsed
• 2 cups water
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels, fresh or frozen
• 1/2 medium red onion, finely chopped
• 1 small jalapeño, seeded and minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/4 cup chopped cilantro
• 1 tbsp fresh lime juice
• 1 cup shredded Oaxaca cheese or mozzarella
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 400°F. Slice 4 large poblano peppers in half lengthwise and remove seeds and membranes carefully. Place them cut-side up on a baking sheet and brush with 2 tbsp olive oil. Roast for 15 minutes until skins soften.
2. Step 2: While peppers roast, bring 2 cups water to a boil in a medium saucepan. Add 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
3. Step 3: In a large bowl, combine the cooked quinoa, 1 can (15 oz) drained and rinsed black beans, 1 cup corn kernels, 1/2 finely chopped red onion, 1 minced jalapeño, 1 tsp ground cumin, 1 tsp chili powder, 1/4 cup chopped cilantro, 1 tbsp fresh lime juice, 1 tsp salt, and 1/2 tsp black pepper. Mix well.
4. Step 4: Spoon the quinoa and bean mixture evenly into the roasted poblano halves. Top each stuffed pepper with 1 cup shredded Oaxaca or mozzarella cheese.
5. Step 5: Bake stuffed peppers for an additional 12-15 minutes until the cheese is melted and golden. Serve warm garnished with extra cilantro if desired.