Half-Stuffed Poblano Peppers with Black Beans and Quinoa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Roasted poblano peppers halved and filled with a smoky black bean and quinoa mixture, topped with melted cheese and fresh cilantro. This mexican-inspired vegetarian (vegetarian) ready in about 45 minutes pairs rinsed quinoa, canned, drained and rinsed black beans, fresh or frozen corn kernels for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Prep: 20 min Cook: 25 min Serves 4 Mexican cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Lightly brush 4 large poblano peppers halved lengthwise and seeded with 2 tbsp olive oil, place on a baking sheet cut side up, and roast for 10 minutes until skins soften.
  2. Step 2: While peppers roast, cook 1 cup rinsed quinoa according to package instructions (about 15 minutes). In a mixing bowl, combine the cooked quinoa with 1 cup drained and rinsed black beans, 1/2 cup corn kernels, 1/4 cup finely diced red onion, 1 tsp cumin powder, 1/2 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Mix thoroughly.
  3. Step 3: Remove poblano halves from oven and fill each with the quinoa-black bean mixture, dividing evenly. Top each stuffed pepper with 1/4 cup shredded Monterey Jack cheese.
  4. Step 4: Return stuffed peppers to oven and bake for an additional 10 minutes until cheese is melted and bubbly. Garnish with 2 tbsp chopped fresh cilantro before serving.

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Frequently asked questions

How long does Half-Stuffed Poblano Peppers with Black Beans and Quinoa take to make?

Total time is about 45 minutes (20 min prep + 25 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 Half-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 rinsed quinoa from drying out.

Can I substitute ingredients in Half-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 Half-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.

Is Half-Stuffed Poblano Peppers with Black Beans and Quinoa vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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