Heart-Healthy Stuffed Poblano Peppers

Brighten up your dinner table with these Heart-Healthy Stuffed Poblano Peppers, a delicious blend of nutritious ingredients that’s as flavorful as it is good for you. Tender poblano peppers are roasted to perfection and filled with a zesty mixture of protein-packed quinoa, fiber-rich black beans, sweet corn, and juicy, no-salt-added diced tomatoes. Seasoned with bold spices like cumin, chili powder, and a splash of fresh lime juice, this recipe is bursting with Southwestern flair while being mindful of your heart health. Ready in just 45 minutes, these stuffed peppers are an easy, plant-based meal ideal for busy weeknights or meatless Mondays. Top with creamy avocado slices and fresh cilantro for the ultimate finishing touch. Healthy, vibrant, and satisfying—this is a dish you’ll come back to time and time again.

Nutriscore Rating: 84/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces Poblano peppers
• 1 cup Cooked quinoa
• 1 cup Black beans (low-sodium, rinsed and drained)
• 1 cup Diced tomatoes (no-salt-added, drained)
• 0.5 cup Corn kernels (fresh, frozen, or no-salt-added canned, drained if canned)
• 0.5 cup Red onion
• 0.25 cup Cilantro (chopped)
• 1 teaspoon Ground cumin
• 1 teaspoon Chili powder
• 0.5 teaspoon Garlic powder
• 1 tablespoon Fresh lime juice
• 1 teaspoon Extra virgin olive oil
• 1 piece Avocado (optional, for garnish)
• 0 to taste Salt (optional, use sparingly to maintain heart-healthiness)
• 0 to taste Black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.

Step 2

Wash and dry the poblano peppers. Carefully slit each pepper lengthwise and remove the seeds and membranes while keeping the peppers intact as much as possible.

Step 3

In a large mixing bowl, combine the cooked quinoa, black beans, diced tomatoes, corn, red onion, cilantro, cumin, chili powder, garlic powder, lime juice, and olive oil. Mix well to evenly distribute the spices and ingredients.

Step 4

Taste the quinoa mixture and, if necessary, season with a small amount of salt and black pepper. Adjust the lime juice for brightness if desired.

Step 5

Stuff each poblano pepper generously with the quinoa and bean mixture. Press the filling firmly into the peppers so they are well-packed.

Step 6

Place the stuffed peppers onto the prepared baking sheet. Cover loosely with foil to prevent the peppers from drying out, and bake in the preheated oven for 20 minutes.

Step 7

Remove the foil and bake for an additional 5 minutes, or until the peppers are tender and slightly blistered.

Step 8

Remove the peppers from the oven and allow them to cool for a couple of minutes before serving.

Step 9

Optionally, garnish with sliced avocado, extra cilantro, or a squeeze of fresh lime juice before serving. Enjoy!

Nutrition Facts

Serving size	(1495.5g)

Amount per serving	% Daily Value*
Calories	1105.9

Total Fat 45.5g	0%
Saturated Fat 6.3g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 2631.8mg	0%
Total Carbohydrate 160.0g	0%
Dietary Fiber 47.5g	0%
Total Sugars 37.0g
Protein 37.2g	0%

Vitamin D 0IU	0%
Calcium 306.6mg	0%
Iron 14.6mg	0%
Potassium 3704.1mg	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: 34.2%

Protein: 12.4%

Carbs: 53.4%