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–+ servings
Two vegetable stuffed poblano peppers arranged like a heart shape..

Vegetarian Stuffed Poblano Peppers

These vegetarian stuffed poblano peppers are packed full of flavor and 7 healthy vegetables along with black beans and quinoa to boost the protein for a healthy meal-in-one that's perfect for dinner or lunches!
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Author Kori Butler
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Plant-Based and Vegan
Cuisine American
Servings 4
Calories 238 kcal

Ingredients
  

  • 2 tablespoons extra virgin olive oil
  • 4 medium poblano peppers (sliced in half, deseeded)
  • 1 medium onion (diced)
  • ½ cup bell pepper (diced)
  • ½ cup mushrooms (diced)
  • 2 cups baby spinach
  • 1 medium zucchini (diced)
  • 1 (15.5-ounce) can fire roasted diced tomatoes
  • 1 cup black beans (drained and rinsed)
  • 1 cup cooked quinoa
  • 1 cup canned sweet corn (drained, frozen and thawed may be used)
  • 1 packet or recipe taco seasoning mix (mild or spicy)
  • Salt and pepper to taste
  • Optional toppings: avocado lime dressing, vegan sour cream, sliced green onion, vegan shredded cheese, cilantro, and lime

Instructions
 

  • Turn oven to broil. Place halved poblano peppers on a baking sheet, skin side up. Broil the peppers for 5 to 6 minutes (about 4 to 5" away from the heat source) until the skin is bubbly and charred.
  • Turn the oven to 350 degrees and adjust your rack down if needed.
  • Heat oil in a large skillet over medium heat. Add onion, bell pepper, mushrooms, and zucchini. Saute until the onions are soft. Add in spinach and stir until wilted.
  • Add in the fire-roasted diced tomatoes, black beans, quinoa, corn, taco seasoning mix, and a ½ cup of water. Stir until warmed through, and the excess liquid has mostly thickened and evaporated. Adjust spice level and add in salt and pepper to taste.
  • Grease a 9 x 13" baking dish and place the roasted peppers skin side down. Divide the filling among the peppers. Bake for 15 to 20 minutes or until heated through.

Kori's Tips

For more helpful hints, substitution ideas, cooking tips, and other delicious recipes check out my post above.
TIPS:
  • The peppers can be roasted, the vegetables chopped, and the quinoa cooked in advance - making this dish really quick to assemble during the week. 
  • Since there is such a variance in the sizes of peppers, it is possible you will have leftover filling. Either use more peppers or make a wrap with the filling and a flour tortilla! 
  • This dish is mild in spiciness. If you like it spicier use hot sauce, cayenne pepper, diced jalapenos, or red pepper flakes until your happy.
SERVING SUGGESTIONS: Serve with a plant-based sour cream (or regular sour cream if you're not following a plant-based diet), salsa, or avocado lime dressing. It can also be topped with any one of the following ingredients: avocado slices, diced tomatoes, green onion, cilantro, and a wedge of lime.

Nutrition

Serving: 2pepper halvesCalories: 238kcalCarbohydrates: 49gProtein: 11gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.5gSodium: 884mgPotassium: 1053mgFiber: 12gSugar: 13gVitamin A: 3580IUVitamin C: 151mgCalcium: 96mgIron: 5mg
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