Baked Mexican-Style Stuffed Poblano Peppers with Black Beans and Quinoa
Roasted poblano peppers filled with a spicy blend of black beans, quinoa, corn, and cheese, baked until bubbly and golden. This mexican-inspired vegetarian ready in about 50 minutes pairs large poblano peppers, rinsed quinoa, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "Plan a meal with the AI" 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, rinsed quinoa
- 2 cups water
- 1 can (15 oz), drained and rinsed black beans
- 1 cup, fresh or frozen corn kernels
- 1/2 medium, finely chopped red onion
- 1 small, seeded and minced jalapeño
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Mexican-Style Stuffed Poblano Peppers with Black Beans and Quinoa take to make?
Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Mexican-Style Stuffed Poblano Peppers with Black Beans and Quinoa?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large poblano peppers from drying out.
Can I substitute ingredients in Baked Mexican-Style Stuffed Poblano Peppers with Black Beans and Quinoa?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Mexican-Style Stuffed Poblano Peppers with Black Beans and Quinoa for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Mexican-Style Stuffed Poblano Peppers with Black Beans and Quinoa?
Mexican vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
