Vegetarian Stuffed Poblano Peppers with Quinoa and Corn

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These hearty, spicy, vegetarian stuffed poblano peppers with quinoa and corn are a Southwestern classic and take less than an hour to make!

👩‍🍳WHAT MAKES THESE VEGETARIAN STUFFED POBLANO PEPPERS HEALTHY?

Ingredients

How to make Vegetarian Stuffed Poblano Peppers with Quinoa and Corn

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Adjust an oven rack to the middle position and preheat oven to 425 degrees. Wash and dry all produce. Halve poblanos through stem, then remove seeds and ribs.

Bring vegetable stock and a large pinch of salt to a boil in a small, lidded pot. Once boiling, add quinoa, cover, and reduce heat to low.

Drain corn and pat dry with paper towels. Heat a drizzle of oil (about 1 tsp) in a large, oven-safe pan over high heat.

Stir cooked quinoa into pan with veggies; season with salt and pepper.

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