Half-Stuffed Poblano Peppers with Black Beans and Quinoa

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

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 recipe, ready in about 45 minutes, pairs large poblano peppers, quinoa, black beans 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.

Ingredients

• 4, halved lengthwise and seeded large poblano peppers
• 1 cup, rinsed quinoa
• 1 cup canned, drained and rinsed black beans
• 1/2 cup fresh or frozen corn kernels
• 1/4 cup finely diced red onion
• 1 tsp cumin powder
• 1/2 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup shredded Monterey Jack cheese
• 2 tbsp chopped fresh cilantro
• 2 tbsp olive oil

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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.