High Protein Stuffed Poblano Peppers

Elevate your weeknight dinner with these High Protein Stuffed Poblano Peppers, a wholesome and flavorful dish perfect for meal prep or a satisfying family meal. Loaded with a hearty filling of fluffy quinoa, protein-packed black beans, and tender shredded chicken (optional for a vegetarian twist), this recipe combines bold spices like cumin and chili powder with the smoky sweetness of roasted poblano peppers. Topped with a sprinkle of melty, low-fat cheddar cheese and fresh cilantro, these stuffed peppers are as nutritious as they are indulgent. Ready in under an hour, this simple yet impressive recipe offers a high-protein, gluten-free option that will keep you energized. Serve with a crisp side salad or creamy avocado slices for a complete and delicious meal!

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 whole Poblano peppers
• 1 cup Cooked quinoa
• 1 cup Black beans
• 1 cup Cooked chicken breast, shredded (optional for a non-vegetarian version)
• 1 medium Tomato, diced
• 0.5 cup Red onion, diced
• 2 cloves Garlic, minced
• 1 teaspoon Cumin powder
• 1 teaspoon Chili powder
• 0.25 cup Fresh cilantro, chopped
• 0.5 cup Low-fat shredded cheddar cheese (optional)
• 1 tablespoon Olive oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the poblano peppers lengthwise and remove the seeds and membranes. Set aside.

Step 3

In a large skillet, heat the olive oil over medium heat. Add the diced red onion and minced garlic, and sauté for 2–3 minutes until fragrant and translucent.

Step 4

Add the diced tomato, cumin powder, chili powder, salt, and black pepper. Stir well and cook for another 2 minutes.

Step 5

Add the cooked quinoa and black beans (and shredded chicken if using) to the skillet. Stir to combine and heat through, about 3 minutes.

Step 6

Remove the skillet from heat and fold in the chopped cilantro. Taste and adjust seasoning if necessary.

Step 7

Place the poblano pepper halves on a baking sheet lined with parchment paper or lightly greased.

Step 8

Stuff each pepper half with the quinoa and bean mixture, pressing down gently to pack the filling. If using, top with shredded cheese.

Step 9

Bake the stuffed peppers in the preheated oven for 20–25 minutes until the peppers are tender and the cheese (if added) is melted and bubbling.

Step 10

Remove from the oven and let cool for 5 minutes before serving. Garnish with additional chopped cilantro if desired.

Nutrition Facts

Serving size	(1351.4g)

Amount per serving	% Daily Value*
Calories	1255.4

Total Fat 35.7g	0%
Saturated Fat 8.6g	0%
Polyunsaturated Fat 1.3g
Cholesterol 222.8mg	0%
Sodium 2460.6mg	0%
Total Carbohydrate 112.8g	0%
Dietary Fiber 28.9g	0%
Total Sugars 27.0g
Protein 116.3g	0%

Vitamin D 0IU	0%
Calcium 674.1mg	0%
Iron 13.9mg	0%
Potassium 2644.4mg	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: 26.0%

Protein: 37.6%

Carbs: 36.5%