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Vegan stuffed poblano peppers with black bean quinoa filling in a rustic baking dish, topped with fresh cilantro

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
Cook Time 25 minutes
Total Time 40 minutes
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 9x13 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.