Stuffed Poblano Peppers #cincodemayorecipes

Stuffed Poblano Peppers

  • Author: Krista
  • prep_time Prep Time: 15 mins
  • cook_time Cook Time: 50 mins
  • total_time Total Time: 1 hour 5 mins
  • yield Yield: 4-6 servings 1x
  • category Category: Side
  • method Method: Stove
  • cuisine Cuisine: American


These Stuffed Poblano Peppers are so crunchy, flavorful and delicious! An easy quinoa recipe amped up with fresh vegetables and stuffed in poblano peppers.



  • 1 small onion, chopped
  • 1 T. olive oil
  • 3/4 cup of quinoa
  • 1 15oz can of diced fire roasted tomatoes {with juice}
  • 1/2 cup water
  • 1 cup zucchini, small dices
  • 1 15oz. can of corn {drained}
  • 1 15oz. can of black beans {drained & rinsed}
  • 1 T. cilantro
  • 1/4 tsp. salt
  • 4 poblano peppers {halved & deseeded}
  • 1/2 cup shredded monterrey jack cheese


  1. Heat a medium sized sauce pan to medium high heat. Add olive oil and chopped onion to pan. Saute until onion is translucent, about 3-4 minutes.
  2. Add quinoa, diced fire roasted tomatoes {with juice}, and water to pan. Stir to combine.
  3. Bring to a boil.
  4. Reduce heat, cover and simmer for 12 minutes.
  5. In the meantime, chop up zucchini into small dices.
  6. Add Zucchini to a medium sized bowl along with corn {drained} and black beans {drained & rinsed}.
  7. Add finished quinoa to the bowl of vegetables along with salt and cilantro.
  8. Halve and deseed poblano peppers. Arrange with open side facing up in a 9×13″ baking dish.
  9. Place about a 1/2 cup of the quinoa mixture into each poblano half.
  10. Cover with tin foil and place in a 375ΒΊ oven for 40 minutes.
  11. After 40 minutes, remove tin foil and sprinkle with monterrey jack cheese and place back in the oven for another 10 minutes.
  12. Serve with a drizzle of ranch dressing. πŸ™‚ Yum!

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