Kick your weeknight dinner up a notch with these flavor-packed stuffed poblano peppers. Full of protein-packed quinoa and black beans, these peppers are way more than a side dish. Try using dairy-free cheese to make them vegan!

Quick Info

⏱️ Time varies • 🍽️ 6 servings • ⭐ 97%

Nutrition

383 cal • 16g protein • 48g carbs • 14g fat

Tags

[Gluten-Free] • [Healthy] • [Vegetarian] • [Dinner] • [Under 1 Hour] • [High-Protein] • [Low-Sugar] • [High-Fiber]

Ingredients

• 6 large poblano peppers
• 1 tablespoon olive oil, plus more for greasing
• ½ medium red onion, diced
• Kosher salt, to taste
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• ⅛ teaspoon cayenne
• 2 cups cooked quinoa
• ¾ cup canned black beans, drained and rinsed
• ¾ cup fresh corn kernels
• ⅔ cup canned tomato sauce (about 5 ounces)
• 1 tablespoon lime juice
• ¼ cup coarsely chopped cilantro, plus whole leaves, for garnish
• ¾ cup Monterey Jack cheese
• Sliced avocado, for serving
• Lime wedges, for serving

Instructions Preview

1. Preheat the oven to 425°F (220°C). Line a …
2. Arrange the poblanos on the prepared bakin…
3. Meanwhile, make the filling: Heat the oliv…

…and 8 more steps

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Recipe by: Rachel Gaewski, Karlee Rotoly, Susan Vu • From: Goodful