Vegetarian Stuffed Poblano Peppers with Quinoa and Corn 

the picky eater

These hearty, spicy, vegetarian stuffed poblano peppers with quinoa and corn are a Southwestern classic and take less than an hour to make! This is a delicious, simple recipe that’s a real crowd-pleaser.

👩‍🍳 What Makes These Vegetarian Stuffed Poblano Peppers Healthy? 

These peppers are packed with protein and fiber, making them a filling, vegetarian friendly, and nutritious meal.

– Poblano Peppers – Roma Tomatoes – Scallions – Lime Zest – Vegetable stock – Quinoa – Greek Yogurt – Corn Swipe up for the full list of ingredients!


How to make Vegetarian Stuffed Poblano Peppers


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. Simmer until quinoa is tender and water has evaporated, 15-20 minutes.


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. Add corn and cook, stirring occasionally, until slightly charred, 4-5 minutes.


Stir cooked quinoa into pan with veggies; season with salt and pepper. Once poblanos are done roasting, stuff each with as much of the grain mixture as will fit. 


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

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