Stuffed Poblano Peppers with Quinoa, Corn & Black Beans

Quinoa Corn and Black Bean Stuffed Poblano Peppers are a satisfying vegetarian comfort dish full of flavor and texture. Protein-packed quinoa combined with sweet corn and hearty black beans is tucked into smoky roasted poblanos, finished with a bright green enchilada sauce and plenty of melty cheese.

Poblano peppers are in season here, and roasting a couple of sheet pans yielded the perfect peppers for stuffing. These stuffed poblanos are a great way to showcase their mild, smoky flavor while creating a filling, protein-rich meal that works for weeknight dinners or casual entertaining.

What are poblanos?

Poblanos are a mild chili with a deep green color that sometimes ripen to red. They offer a subtle, smoky heat rather than intense spice, which makes them ideal for stuffing, chiles rellenos, and adding to stews or soups when you want flavor without overwhelming heat.

How to roast Poblano peppers

Roasting intensifies the poblanos’ smoky character and loosens their skins for easy peeling. The broiler or an open flame works well; either method yields blistered, flavorful peppers. Here’s a simple broiler method:

• Preheat the broiler on high and position a rack near the top of the oven.
• Arrange the peppers on a rimmed baking sheet and place them under the broiler.
• Broil for 10–15 minutes, turning occasionally, until the skins are blistered and charred in spots.
• Once charred, transfer the peppers to a bowl and cover tightly with plastic wrap or a plate for 10 minutes to steam — this helps loosen the skins.
• When cool enough to handle, gently peel away the blistered skin. If some thin skin remains, that’s fine.
• Slice each pepper open along one side, remove seeds and membranes, and they are ready to fill.

How to make Quinoa Corn and Black Bean Stuffed Poblano Peppers

Once the poblanos are roasted and prepped, the filling comes together quickly. Cooked quinoa forms the base and pairs perfectly with sweet corn, black beans, and a little melted cheese. Add diced green chiles and chopped cilantro for brightness. Stuff the peppers, pour a good-quality green enchilada sauce over them, top with cheese, and bake until bubbling.

• Prepare the filling: sauté onion and garlic, combine with cooked quinoa, corn kernels, black beans, diced green chiles, cilantro, and about half the cheese.
• Fill each pepper evenly and arrange them in a baking dish.
• Pour green enchilada sauce over the peppers, sprinkle with the remaining cheese, cover, and bake until heated through and the cheese is melted and golden.

This vegetarian main course is hearty enough to satisfy meat-eaters and makes excellent leftovers. It’s also easily made ahead and frozen before baking, which is convenient for meal prep and busy nights.

Serve these stuffed poblanos with a simple green salad, a scoop of salsa, or a dollop of sour cream or Greek yogurt. A sprinkle of extra cilantro and a squeeze of lime brighten the finished dish.

More stuffed pepper recipes

• Chicken, Brown Rice and Cheese-Stuffed Poblanos
• Italian Beef and Farro Stuffed Peppers
• Southwestern Beef and Barley Stuffed Bell Peppers
• Chorizo and Brown Rice Stuffed Poblanos
• Southwestern Chicken with Rice and Black Bean Stuffed Peppers

Quinoa Corn and Black Bean Stuffed Poblano Peppers

Ingredients

• Cooking spray
• 8 large Poblano peppers
• 3 tablespoons olive oil, divided
• Salt, to taste
• 1 large ear of corn, husk and silk removed (or 1 cup frozen corn, thawed)
• 1 small onion, finely chopped
• 4 cloves garlic, minced
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (4 oz) diced green chiles, drained
• 1/4 cup chopped cilantro, plus more for garnish
• 2 cups shredded Pepper Jack, Monterey Jack, or white Cheddar, divided
• 1 can (15 oz) green enchilada sauce

Instructions

1. Spray a 13 x 9-inch baking dish with cooking spray and set aside.
2. Preheat the oven to 375°F (190°C). Place the poblanos on a baking sheet, drizzle with 1 tablespoon olive oil, and rub it over the peppers. Roast 20–25 minutes, turning as needed, until lightly browned but not overly soft. Let cool and leave the oven on.
3. Meanwhile, bring a small pot of salted water to a boil. Cook the ear of corn 2–3 minutes, then transfer to an ice bath. Pat dry and shave the kernels into a bowl.
4. Heat 2 tablespoons olive oil in a skillet over medium-high heat. Sauté the onion 7–8 minutes until softened, add the garlic and cook briefly until fragrant. Transfer to the bowl with the corn.
5. Add the cooked quinoa, black beans, diced green chiles, cilantro, and 1 cup of the shredded cheese to the corn and onion mixture. Stir to combine and season with salt to taste.
6. Carefully cut each roasted pepper open along one side and remove seeds and membranes, keeping the top intact where possible.
7. Fill each pepper with an equal portion of the quinoa mixture and place them in the prepared baking dish.
8. Pour the green enchilada sauce over the peppers and top with the remaining cheese.
9. Cover the dish with foil and bake 30–35 minutes. Remove the foil and bake another 5–10 minutes until the cheese is melted and lightly browned.

Notes

Nutrition

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