Vegan Stuffed Poblano Peppers with Black Bean and Quinoa Filling

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Poblanos are the right pepper for stuffing. They’re wide enough to hold a real filling, mild enough to let the spices shine, and they pick up a slight char in the oven that adds depth without heat.

The filling here is black beans, cooked quinoa, roasted corn, and a short list of bold spices. It comes together on the stovetop while the peppers roast, so nothing sits around waiting.

This is the kind of plant-based dinner that doesn’t need a substitute for meat. It stands on its own. Soft pepper, savory filling, a spoon of salsa on top if you want it.

I make this on weeknights when I want something filling without a lot of dishes. One skillet, one baking dish, done.

Why You’ll Love This Recipe

• Ready in 40 minutes with minimal prep work
• One skillet filling keeps cleanup fast
• High-protein plant-based meal without meat substitutes
• Filling freezes well for easy meal prep

Ingredient Notes

• Poblano peppers: Choose large, firm poblanos with flat bottoms so they sit stable in the baking dish. If you can’t find them, large Anaheim peppers work, though they’re a bit thinner.
• Canned black beans: Drain and rinse well to reduce sodium. Pinto beans or kidney beans are a solid swap if that’s what you have.
• Quinoa: Cook the quinoa ahead of time or use leftover quinoa from the fridge. Brown rice or cooked farro work too, though the texture will be slightly denser.
• Frozen roasted corn: Adds a faint sweetness and some texture contrast. You can char fresh corn kernels in a dry skillet for 3 to 4 minutes if you prefer.
• Smoked paprika: This does most of the flavor heavy lifting in the filling. Don’t swap it for regular paprika or you’ll lose the smoky undertone.
• Vegan pepper jack or cheddar shreds (optional): A small handful on top melts just enough in the oven to feel indulgent. Skip it and the recipe stays oil-light and very clean.

Vegan Stuffed Poblano Peppers with Black Bean and Quinoa Filling

Smoky vegan stuffed poblano peppers filled with spiced black beans, quinoa, and corn, baked until tender and finished with fresh cilantro.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Calories: 340

Ingredients Method Notes

Ingredients

  

Peppers

• 4 large poblano peppers halved lengthwise, seeds removed
• 1 tbsp olive oil for brushing the peppers

Filling

• 1 tbsp olive oil
• 1 small yellow onion finely diced
• 3 garlic cloves minced
• 400 g canned black beans drained and rinsed
• 200 g cooked quinoa about 3/4 cup dry, cooked
• 150 g frozen roasted corn thawed
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp fine sea salt plus more to taste
• 1/4 tsp black pepper
• 200 g canned diced tomatoes drained
• 2 tbsp fresh lime juice from about 1 lime

Topping (optional)

• 60 g vegan pepper jack or cheddar shreds optional
• 2 tbsp fresh cilantro chopped, to finish
• to serve chunky tomato salsa

Method

 

Prep the Peppers

1. Heat the oven to 200 C / 390 F. Line a 9×13 inch baking dish with parchment paper.
2. Halve the poblanos lengthwise and remove the seeds and membranes. Brush the cut sides lightly with olive oil.
3. Arrange the peppers cut-side down in the baking dish. Roast for 10 minutes until the skins begin to blister. Flip cut-side up and set aside.

Make the Filling

1. Heat 1 tablespoon of olive oil in a 10-inch nonstick skillet over medium heat. Add the diced onion and cook for 4 minutes until soft and translucent.
2. Add the minced garlic and cook for 1 minute until fragrant.
3. Add the smoked paprika, cumin, chili powder, salt, and black pepper. Stir for 30 seconds until the spices coat the onion and smell toasted.
4. Add the drained black beans, cooked quinoa, roasted corn, and drained diced tomatoes. Stir to combine and cook for 3 to 4 minutes until heated through.
5. Remove from heat. Stir in the lime juice and taste for salt. Adjust as needed.

Fill and Bake

1. Spoon the filling into each pepper half, pressing it down firmly with the back of a spoon. Divide evenly across all 8 halves.
2. Scatter vegan cheese shreds on top if using.
3. Bake for 12 to 14 minutes until the peppers are tender and the filling is hot through. For light color on top, broil for the last 2 to 3 minutes.
4. Rest the peppers for 5 minutes. Scatter fresh cilantro over the top and serve with salsa alongside.

Notes

Pre-roasting the peppers cut-side down first is the single step that prevents a watery baking dish. Don’t skip it.

Tips for Success

• Slice poblanos lengthwise and keep the stem intact so the filling has a natural pocket to rest in.
• Broil the filled peppers for the last 3 minutes to get light color on top without drying out the filling.
• Press the filling firmly into each pepper with the back of a spoon so it doesn’t fall out when serving.
• Season the filling in stages, tasting after you add the spices and again after the lime juice goes in.
• Let the baked peppers rest for 5 minutes before serving so the filling sets and holds its shape.

Variations

• Add 1/2 cup diced firm tofu to the filling for extra protein and a slightly chewier bite.
• Stir 2 tablespoons chipotle in adobo into the filling for a smokier, spicier version.
• Top with a cashew cream drizzle instead of salsa for a richer, creamier finish.

Storage and Reheating

Store leftover stuffed poblanos in an airtight container in the fridge for up to 4 days. Keep them whole so the filling doesn’t dry out.

To reheat, place in a 180 C / 350 F oven for 12 to 15 minutes, covered with foil. The microwave works too at 2 minutes on medium power, though the pepper softens a bit more.

To freeze, let them cool fully, then wrap each pepper individually in plastic wrap and store in a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.

Serving Suggestions

Serve with a spoonful of chunky tomato salsa and sliced avocado on the side. The cool, creamy avocado balances the warm, spiced filling well.

A simple shredded cabbage slaw with lime juice and a pinch of salt makes a bright, crunchy side that doesn’t compete with the pepper. Warm corn tortillas alongside turn this into a fuller spread.

For a lighter plate, serve one pepper over a small bed of cilantro-lime rice or just a handful of greens dressed with lime and olive oil, the way a plant-based bowl keeps things simple without losing substance.

FAQ

Why are my stuffed poblano peppers watery after baking?

Poblanos release moisture as they cook, especially if they weren’t patted dry before filling. Roast the halved peppers cut-side down for 10 minutes before filling to drive out some of that water first.

Can I use canned corn instead of frozen roasted corn in the filling?

Yes, canned corn works fine. Drain it well and char it in a dry skillet for 2 to 3 minutes to get some of that roasted flavor back before adding it to the filling.

Can I assemble these vegan stuffed poblanos the night before and bake them the next day?

You can fill the peppers and refrigerate them uncovered for up to 18 hours before baking. Add 5 extra minutes to the bake time since they’ll go in cold.

Are stuffed poblano peppers gluten-free?

This recipe is naturally gluten-free as written, much like these gluten-free quinoa pizza bites that use the same grain as the filling here. Just check your canned beans and any vegan cheese you use, since some brands add starch or wheat-based thickeners.

What’s the difference between poblano peppers and bell peppers for stuffing?

Poblanos have thinner walls and a mild earthy heat that bell peppers don’t. They also char better in the oven, which adds a slightly smoky layer that makes the filling taste more complex.

How do I know when the stuffed poblanos are done baking?

The peppers are done when the skin looks wrinkled and slightly blistered and the flesh yields easily when pressed with a spoon. That usually takes 20 to 22 minutes at 200 C / 390 F.