Roasted Poblanos Stuffed with Mexican Quinoa and Black Beans

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

Charred poblano peppers filled with a zesty blend of quinoa, black beans, corn, and spices, perfect for a hearty vegetarian Cinco de Mayo dish. This mexican-inspired vegetarian (vegetarian) ready in about 55 minutes pairs large poblano peppers, quinoa, rinsed, vegetable broth 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 quinoa, rinsed
• 2 cups vegetable broth
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, diced
• 2 cloves garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 2 tbsp lime juice
• 1/4 cup fresh cilantro, chopped
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup shredded Mexican cheese blend

Instructions

1. Step 1: Preheat oven to 425°F. Place 4 large poblano peppers on a baking sheet and roast for 20 minutes, turning halfway, until skins are blistered and blackened. Transfer to a bowl and cover with plastic wrap for 10 minutes, then peel off skins, slice lengthwise, and remove seeds carefully.
2. Step 2: While poblanos roast, combine 1 cup rinsed quinoa and 2 cups vegetable broth in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until quinoa is fluffy and liquid absorbed.
3. Step 3: Heat 2 tbsp olive oil in a skillet over medium heat. Add 1/4 cup diced red onion and 2 minced garlic cloves, sautéing for 3 minutes until softened and fragrant.
4. Step 4: Stir in 1/2 cup diced red bell pepper, 1 cup drained black beans, 1 cup corn kernels, 1 tsp ground cumin, 1 tsp chili powder, 1 tsp salt, and 1/2 tsp black pepper. Cook for 5 minutes until heated through.
5. Step 5: In a large bowl, combine the cooked quinoa, sautéed vegetable and bean mixture, 2 tbsp lime juice, and 1/4 cup chopped fresh cilantro. Mix gently.
6. Step 6: Stuff each prepared poblano pepper half with the quinoa mixture, filling generously. Sprinkle 1/2 cup shredded Mexican cheese blend evenly over the stuffed peppers.
7. Step 7: Return stuffed peppers to the baking sheet and bake at 375°F for 10 minutes until cheese melts and bubbles. Serve warm.