Plant-Based Stuffed Poblano Peppers
Peppers are always fun to cook with. If you like spicy foods, there are peppers for you. If you don’t like spicy foods, there are peppers for you, too! Poblano peppers are one of my favorites because they have a good amount of flavor and they aren’t spicy, so they’re good to serve to guests when you don’t know their preference or tolerance for spicy foods. These Plant-Based Stuffed Poblano Peppers are perfect for a small gathering or you can double the recipe and serve to a larger group. They are very friendly to multiple diets, including those who can’t tolerate much spice, those who don’t eat meat, and those who can’t have dairy.
The filling is made with quinoa, black beans, and corn, making it great for vegetarians, and the cheese on top is actually a fully plant-based queso from Loca Foods, made with ingredients like potatoes and carrots. These are so delicious and the queso is so fabulous that even those diehard meat-eaters at your table will love these stuffed peppers!
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Plant-Based Stuffed Poblano Peppers
Ingredients
- 4 poblano peppers
- Vegetable oil
- ⅔ cup dry quinoa (or 2 cups cooked)
- Kosher or fine sea salt
- 1 tablespoon olive oil
- 1 small white or yellow onion , diced
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup fresh or frozen (and thawed) corn kernels
- ½ cup chunky salsa
- 1 teaspoon cumin
- Freshly ground black pepper
- 6 ounces Loca Foods Plant-Based Mild Queso (½ jar)
- ¼ cup fresh cilantro leaves , chopped
Instructions
- Set the top rack of the oven 6 inches from the broiler. Brush the peppers with vegetable oil, place on a sheet pan, and broil until blacked all over, turning every 2-3 minutes; this takes about 10 minutes. Place in a large mixing bowl, cover with a dinner plate or plastic wrap, and let sit for 15 minutes or until cool enough to handle. Turn off the broiler and set the oven to 375 degrees.
- While the peppers are cooling, cook the quinoa in lightly salted water according to the package directions.
- When the peppers are cooled, remove the skins and cut a slit down one side of the pepper and remove the seeds.
- Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until softened, about 5 minutes. Add the cooked quinoa, beans, corn, salsa, and cumin and cook until heated through, about 5 minutes. Season to taste with salt and pepper.
- Stuff the peppers with the quinoa mixture and place in a lightly oiled 9x12-inch baking dish. Cover with foil and bake for 15 minutes. Remove the foil, drizzle on the queso, and bake uncovered for 10 more minutes. Garnish with cilantro leaves and serve.
Nutrition
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