These southwestern stuffed poblano peppers are one of my clients favorite meals. They frequently ask for them. They are simple, delicious, full of protein and can easily be made vegan. Roasted poblanos stuffed with quinoa, corn, black beans, enchiladas sauce and cheese. So good and quick. This will be a requested dish again and again!
Tips For Making Southwestern Stuffed Poblano Peppers
Poblanos
Cut your poblanos lengthwise and scoop out the seeds. When you roast your poblanos lay them face down on a sheet pan. If you don’t want to broil them you can also bake them at 400 for 10-15 minutes to soften the skin on the peppers.
Quinoa
Cook your quinoa according to the package. 1 Cup of quinoa to 2 Cups water. Bring to a simmer and cover until your quinoa is fluffy. This will take about 10 minutes. Keep an eye on your quinoa so it doesn’t dry out and stick to the pan.
Once your quinoa is cooked add in your black beans, corn, enchiladas sauce and chopped cilantro.
You can use any enchiladas sauce however I think the red sauce works best. I like using Fronteras red enchiladas sauce.
If you want your peppers to be extra cheesy you can add an additional 1 cup of cheese to your quinoa mixture.
Baking or Broiling
Now you can assemble your peppers. Stuff them with your quinoa mixture and sprinkle your cheese on top.
If you are using regular cheese you can bake them for 10 – 15 minutes in the oven at 400.
If you are using dairy free cheese I have found if you broil them on high for 5 minutes the cheese melts better then if just baking them. If you do this pay close attention to them so they don’t burn.
Serving
When they are done remove from the oven and serve! I enjoy mine with avocado and salsa.
You will most likely have some leftover quinoa mixture when you are done stuffing your peppers. I love this because it’s and extra meal. I like adding it to mixed greens and then adding tomatoes, and avocado to make a salad. I also love just eating it by itself.
The peppers will stay in your fridge for up to 4 days.
Reheating them is easiest in a microwave. Cover and heat for 1 minute and 30 seconds.
Southwestern Stuffed Poblano Peppers
Ingredients
- 5 Poblano Peppers Seeded and sliced lengthwise.
- 1 Cup Quinoa
- 1½ cups Red Chile Enchilada Sauce
- 1 Can Corn Drained.
- 1 Can Black Beans Rinsed and Drained
- 1/2 Cup Cilantro Chopped
- 1 to 2 Cups Shredded Cheese Of Choice. I used Dairy Free Violife cheddar.
Instructions
- Preheat the oven to 400 degrees.
- In a medium saucepan, combine the 1 cup quinoa, 2 cups water, cover, cook until quinoa is fluffy.
- Prepare the peppers by cutting them in half lengthwise, scrape out the ribs and seeds. Place the cut side down on a large baking sheet.
- Place in oven and broil for 4 to 6 minutes, or until peppers begin to soften and blister. Remove from oven and let cool slightly. Carefully turn the cut halves back over to be stuffed.
- When quinoa is ready, stir in corn, black beans, enchilada sauce and cilantro. Mix in 1 cup of cheese. Taste and adjust seasonings as needed.
- Fill each pepper with the quinoa mixture, then top with the cheese.
- Return stuffed peppers to the oven and cook for about 15 minutes or until cheese is melted and bubbly and the filling is hot.