Vegetarian Stuffed Poblano Peppers

These hearty, spicy, vegetarian stuffed poblano peppers with quinoa and corn are a Southwestern classic.

Earthy and sweet, rich and filling, this is a delicious, simple recipe that’s a real crowd-pleaser.


Preheat Oven, Prep The Poblanos:

Preheat the oven to 425 degrees Fahrenheit. Halve poblanos through the stem, then remove seeds and ribs.

Heat a drizzle of oil in a large, oven-safe large skillet over high heat. Add corn and cook, stirring occasionally, until slightly charred, 4-5 minutes.

Cook Filling:

Stuff Peppers:

Once poblanos are done roasting, stuff each with as much of the grain mixture as will fit.

Prepare Poblanos To Bake:

Place in a single layer in a pan. Sprinkle evenly with cheese. Heat broiler to high.

Transfer pan with stuffed peppers to middle rack of oven. Broil until the cheese melts and is lightly browned, 2-3 minutes.


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