Vegan Poblano Peppers Recipe
A smoky, spicy, and hearty vegan poblano dish packed with protein, fiber, and bold flavors.
Ingredients
- 4 large poblano peppers
- 1 tablespoon olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup cooked quinoa
- 1 cup black beans drained and rinsed
- ½ cup corn
- 1 tablespoon lime juice
- 2 tablespoons chopped cilantro optional
Instructions
- Roast the peppers: Preheat oven to 400°F (200°C). Place poblanos on a baking sheet, roast for 10 minutes, and peel the skins.
- Sauté aromatics: Heat oil in a skillet, cook onions and garlic until soft, about 3 minutes.
- Make the filling: Add cumin, smoked paprika, salt, and black pepper. Stir in quinoa, black beans, and corn. Cook for 5 minutes.
- Stuff the peppers: Slice each poblano open, remove seeds, and spoon in the filling.
- Bake: Return stuffed peppers to the oven for 10 minutes until heated through.
- Serve: Drizzle with lime juice, garnish with cilantro, and enjoy.
Notes
Nutritional Values (Per Serving)
- Calories: 270
- Total Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 10g
Vitamin & Mineral Content (Per Serving)
- Iron: 18%
- Vitamin C: 35%
- Folate: 12%
- Magnesium: 14%
- Potassium: 20%
Tips for Extra Flavor
- Add chopped tomatoes for extra freshness.
- Swap quinoa for brown rice if you prefer a heartier bite.
- Top with avocado slices or a drizzle of cashew cream.
- Roast the poblanos until slightly charred for deeper flavor.