Dairy-Free Stuffed Poblano Peppers

Elevate your next plant-based meal with these vibrant and flavorful Dairy-Free Stuffed Poblano Peppers! Packed with quinoa, black beans, sweet corn, and juicy cherry tomatoes, this recipe combines wholesome ingredients with a zesty blend of cumin, smoked paprika, and chili powder for an irresistible Tex-Mex flair. The smoky poblano peppers are roasted to tender perfection, making the perfect vessel for the savory, protein-rich filling. Quick and easy to prepare in just under an hour, this dairy-free, gluten-free dish is a satisfying option for weeknight dinners or crowd-pleasing entertaining. Garnish with fresh cilantro and a squeeze of lime for a refreshing finish, and pair it with your favorite salsa or a crisp salad for a complete meal!

Nutriscore Rating: 84/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 whole Poblano peppers
• 1 cup Quinoa
• 2 cups Vegetable broth
• 2 tablespoons Olive oil
• 1 medium Yellow onion, diced
• 3 cloves Garlic cloves, minced
• 1 can (15 ounces) Black beans, rinsed and drained
• 1 cup Corn kernels (fresh, frozen, or canned)
• 1 cup Cherry tomatoes, quartered
• 1 teaspoon Cumin
• 1 teaspoon Chili powder
• 1 teaspoon Smoked paprika
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.25 cup Cilantro, chopped (optional, for garnish)
• 4 pieces Lime wedges (optional, for serving)

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

Step 2

Slice each poblano pepper lengthwise, leaving the stem intact, and remove the seeds and membranes. Place the peppers cut-side up on the prepared baking sheet and set aside.

Step 3

Rinse the quinoa under cold water to remove any bitterness. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and the liquid is absorbed. Remove from heat and fluff with a fork.

Step 4

In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 5

Add the black beans, corn, cherry tomatoes, cooked quinoa, cumin, chili powder, smoked paprika, salt, and black pepper to the skillet. Stir everything together and cook for 5 minutes to combine the flavors.

Step 6

Stuff each poblano pepper with the quinoa mixture, packing it in gently but fully. If there is any leftover filling, you can serve it on the side.

Step 7

Bake the stuffed peppers in the preheated oven for 15-20 minutes, or until the peppers are tender and slightly charred at the edges.

Step 8

Remove from the oven and let cool for a few minutes. Garnish with chopped cilantro, if desired, and serve with lime wedges on the side for a bright, tangy finish.

Nutrition Facts

Serving size	(2340.9g)

Amount per serving	% Daily Value*
Calories	1841.4

Total Fat 50.8g	0%
Saturated Fat 6.4g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 3647.2mg	0%
Total Carbohydrate 298.4g	0%
Dietary Fiber 57.3g	0%
Total Sugars 50.8g
Protein 73.4g	0%

Vitamin D 0IU	0%
Calcium 459.9mg	0%
Iron 21.9mg	0%
Potassium 4709.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.5%

Protein: 15.1%

Carbs: 61.4%