Taco-Stuffed Poblano Peppers with Quinoa and Black Beans
Roasted poblano peppers filled with a zesty mixture of quinoa, black beans, corn, and taco spices, topped with melted cheese and fresh cilantro. This mexican-inspired vegetarian (vegetarian, gluten free) ready in about 50 minutes pairs large poblano peppers, quinoa, rinsed, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 water
- 1 can (15 oz) canned black beans, drained and rinsed
- 1 cup frozen corn kernels
- 2 tbsp olive oil
- 1 small yellow onion, diced
- 2 cloves garlic cloves, minced
- 2 tbsp taco seasoning
- 1 cup shredded cheddar cheese
- 1/4 cup fresh cilantro leaves, chopped
- for serving lime wedges
- 1 tsp, divided salt
- 1/2 tsp, divided black pepper
Instructions
- Step 1: Preheat oven to 400°F. Cut 4 large poblano peppers in half lengthwise and remove seeds and membranes. Place on a baking sheet, drizzle with 1 tbsp olive oil, and roast for 15 minutes until skins begin to blister.
- Step 2: Meanwhile, bring 2 cups water to a boil in a medium saucepan. Add 1 cup rinsed quinoa and 1/2 tsp salt, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork.
- Step 3: In a skillet, heat 1 tbsp olive oil over medium heat. Add 1 small diced yellow onion and sauté for 4 minutes until translucent. Add 2 minced garlic cloves and cook 30 seconds until fragrant.
- Step 4: Stir in 2 tbsp taco seasoning, 1 cup frozen corn, 1 can (15 oz) drained black beans, cooked quinoa, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 3 minutes until warmed through.
- Step 5: Spoon the quinoa mixture evenly into the roasted poblano halves. Top each with about 1/4 cup shredded cheddar cheese. Return to the oven and bake 10 minutes until cheese is melted and bubbly.
- Step 6: Garnish with 1/4 cup chopped fresh cilantro and serve with lime wedges.
Equipment for this recipe
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Frequently asked questions
How long does Taco-Stuffed Poblano Peppers with Quinoa and Black Beans 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 Taco-Stuffed Poblano Peppers with Quinoa and Black Beans?
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 Taco-Stuffed Poblano Peppers with Quinoa and Black Beans?
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 Taco-Stuffed Poblano Peppers with Quinoa and Black Beans 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 Taco-Stuffed Poblano Peppers with Quinoa and Black Beans vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
