Quinoa Black Bean Stuffed Poblano peppers are filled with the protein power of quinoa and black beans. Tomato and corn boost the vegetable count and yogurt-based lime crema adds a creamy, zesty topping. A delicious way to help you LiveBest and get healthy!
I heart poblanos
Poblano chile are one of my favorites. With a rich flavor, they tend to be on the milder side on the heat scale, but sometimes one will surprise you. Their triangular, heart shape and length make them an easy, natural cooking vessel.
Not just stuffed peppers. Quinoa Black Bean Stuffed Poblano Peppers
These are plain stuffed peppers. In this recipe, the poblano’s are filled with the protein power of quinoa and black beans. Tomato and corn boost the vegetable count and lime crema from plain yogurt adds a creamy, zesty topping. Poblanos are used in this recipe, but if you prefer a milder taste, use bell peppers.
Sometimes called pasillas, look for the unwrinkled poblano peppers with a shiny skin. Store them in the refrigerator, loosely wrapped in a plastic bag for up to a week.
Word of caution
The oil in chiles can burn your skin so handle them with care. Wear rubber gloves, or coat your hands lightly with oil. Once you’ve touched the chile, keep your hands away from your lips, eyes and face to avoid burning them. Wash your hands with soap and water after you’ve finished handling them.
I heart food, I hate wasted food
This recipe uses half a can of fire-roasted tomatoes. You can substitute regular diced tomatoes. But the remaining tomatoes can be frozen or make a roasted tomato vinaigrette.
Chipotle peppers are smoked jalapeños that are sold in cans. Most recipes use just 1-2 peppers. Freeze the remaining chipotle peppers in a single layer on a sheet of waxed paper, then store airtight. When your recipes calls for a chipotle, break off a chile or two.
Food waste solutions
See more ways, like 59 ways!, to reduce food waste here and how to
Quinoa Breakfast Casserole
In this recipe, you may have more quinoa mixture than poblanos to fill. Here’s how to use the leftovers: Mix 6 eggs, stir in the quinoa bean filling. Pour in a lightly greased 8×8 baking pan and bake at 350°F. for 25 minutes or until eggs are set. I love this as a breakfast casserole!
Or try this Black Bean Quinoa Salad
How to eat more fiber? A High Five Fiber Challenge
I continue to boost LiveBest recipes with foods with benefits — more fiber, protein, antioxidants, and nutrients. I created a free, 5-day fiber challenge you can join by clicking this link. You’ll get tips and tools, resources and recipes to create your own roadmap to meet your fiber goals and get healthy. Don’t ya? Won’t ya? Seriously, it’s only 5 days 😉 Find it right here.
P.S. Want more healthy living tips and recipes? Sign up for my newsletter here.
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Quinoa Black Bean Stuffed Poblanos with Lime Crema
Poblanos are used in this recipe, but if you prefer a milder taste, use bell peppers.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 4
- Category: Dinner
- Method: Baked
- Cuisine: Mexican
- 1/2 cup quinoa
- 1 cup water
- 4 poblano peppers
- 1/2 – 1 chipotle pepper, minced (depending on your love of heat)
- 1 can black beans, rinsed
- 1 cup corn, frozen, canned or fresh
- 1/2 can fire-roasted tomatoes
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 cup plain yogurt
- 1 teaspoon lime juice
- 1/2 teaspoon lime zest
- 1/4 teaspoon chile powder
Place cast-iron skillet (or baking pan) in oven, heat oven to 400°F.
Quinoa Rinse quinoa before cooking to remove a coating that can cause a bitter flavor. I use the saucepan I’ll cook it in and a strainer. Swirl it in the water, drain, rinse, drain again. In a small saucepan heat water to boiling. Stir in quinoa. Cover pan and reduce heat to low. Cook 12-15 minutes, until quinoa is cooked and grains unfurl. Remove from heat, drain excess water, return to pot, stir, cover, set aside while you assemble the other ingredients.
Filling In a large bowl, stir together chipotle pepper, beans, corn, tomatoes, cumin, salt and cayenne pepper. Add quinoa, stir together.
Cut poblano peppers in half lengthwise, from stem to end. Remove seeds. Spray skin side lightly with cooking spray. Fill poblano peppers with quinoa mixture. Place in hot skillet or pan. Bake 25 minutes. Remove from oven. Drizzle with lime crema.
Lime Crema Stir yogurt, lime juice and zest and chile powder together.
This recipe uses half a can of fire-roasted tomatoes. You can substitute regular diced tomatoes. The remaining tomatoes can be frozen or make a roasted tomato vinaigrette.
- Serving Size: 2 pepper halves
Keywords: vegetarian mexican food, stuffed peppers