A flavor packed Mexican quinoa recipe, Roasted Stuffed Poblanos with Smoky Quinoa Sweet Potatoes and Black Beans are hearty, nourishing and packed with warming spices. These vegetarian stuffed peppers pair deliciously with avocado cream for dippin’ or slatherin’. vegan + gluten free | Disclosure: This post is sponsored by Bob’s Red Mill. Thank you for supporting brands that help support Vanilla And Bean. All opinions are my own.
Before we dive into these stuffed poblano peppers I’ve gotta vent.
When traveling by car, I’m notorious for packing out most of our food, assembling small spice bags and making plenty of snacks enabling us to eat well along the way at roadside parks and at our destination, usually an AirBnB.
We traveled to Whistler, BC last month, which meant going through border crossings both ways. While we waited in the traffic line for about 30 minutes to get into Canada, it was uneventful and we were allowed to cross once we met up with the agent at the gate.
Coming back to the U.S. was a different story.
Our wait time was about an hour. As we approached the gate, I noticed more cameras, scanners, and I don’t know what they’re doing equipment on the US side then what Canada had.
The gate guard was friendly and asked us a few questions regarding where we’d been, and where we were headed. He then asked if we had anything in the car that we bought while in Canada.
I told him we bought an orange and a banana, a pair of socks and a hat.
He told us we’d need to visit secondary customs for an agriculture inspection.
An hour later, after an agent rummaged through our cooler and leftover groceries I’d brought back with us, we were able to learn what they were looking for.
The agent returned with an heirloom tomato and garlic, both from the farm our CSA comes from, a lime and the orange we bought in Canada. He indicated he’d have to confiscate these as they are not allowed to cross the boarder.
I explained the tomato and garlic came from the U.S. from a farm down the street from our home and that we’d brought it to Canada with us. I really wanted that tomato back. He went on to say since the tomato and garlic didn’t have a sticker on it, indicating a U.S. product, he couldn’t return it to us.
I wasn’t asked if I was carrying guns, drugs or endangered or poached animals. No. I was asked if I was carrying fruit or vegetables.
I was armed with a tomato.
I can certainly sleep better at night knowing this, in part, is where billions of tax payer dollars are going; to protect me from fruits and vegetables coming into the county.
While all this was going on, I started brainstorming this Mexican quinoa recipe!
So, lets move on to these poblano stuffed peppers (!!). A much more interesting subject.
How to Make Vegetarian Stuffed Poblano Peppers:
This Mexican quinoa recipe has several steps involved, but it flows easily.
- Blister the poblanos in the oven on high heat. This brings out their smoky flavors and softens the peppers. Sweat the poblano peppers then peel and de-seed them. Meanwhile, roast the sweet potatoes.
- Cook the quinoa, tomatoes and spices. Stir in the black beans and sweet potatoes.
- Stuff the poblano peppers, then bake.
- Whip up the avocado cream while the peppers bake.
For meal prep, assemble, cover and refrigerate the stuffed poblano peppers for up to two days. Bake when ready to share.
Bob’s Red Mill Quinoa provides bulk and nourishing plant-based protein in this Mexican quinoa recipe. It has a mild flavor and easy texture that combines effortlessly with the smoky spices in this stuffed poblano recipe. Make the stuffing a few days ahead or freeze these vegetarian stuffed peppers for easy meal prep.
More Vegetarian Mexican Food Recipes to Love!
- Mexican Inspired Tofu Tacos
- Quinoa Enchilada Bake with Black Beans
- Roasted Cauliflower Tinga Tacos with Chili Lime Slaw
- Skillet Vegetarian Enchiladas Verde
Roasted Stuffed Poblanos with Smoky Quinoa, Sweet Potatoes and Black Beans
Make the stuffing and avocado cream one day ahead for meal prep. Or make the entire recipe, refrigerate and bake the next evening. The stuffing can also be frozen for longer storage. vegan + gluten free
For the Peppers:
- 1 1/2 C Sweet Potato peeled and diced small, 220g
- 4 tsp Coconut Oil unrefined, melted, divided
- 1/4 tsp Smoked Chipotle Chili Powder or Chili Powder
- 14 oz Poblanos 6 peppers, 410g
- 3/4 C Onion diced small, 100g
- 3/4 tsp Sea Salt
- 1 1/2 tsp Cumin ground
- 1/2 tsp Smoky Paprika
- 1 tsp Chili Powder
- 1/2 tsp Garlic Salt
- 1/2 C Quinoa rinsed (I use Bob's Red Mill any variety), 100g
- 1 Can Fire Roasted Tomatoes 411g
- 1/3 C Water 78g
- 2 C Cooked Black Beans rinsed and drained, 349g
For the Avocado Cream (Optional):
- 1 Medium Avocado
- Fist Full of Cilantro
- 3-5 Pickled Jalapeño Rings take it up for the heat!
- 1/2 tsp Sea Salt
- 1/2 a Lemon Juiced
- 1/4 tsp Cumin ground
- Water for thinning
- Sliced Avocado
- Lime Wedges
Roast the Potatoes and Peppers:
Set one oven rack to the top of the oven and one on the middle rack. Preheat oven to broil. Line two sheet pans with parchment paper.
Toss sweet potatoes with 2 tsp of coconut oil and chili powder. Spread evenly on a parchment lined baking sheet. Make one slit in each of the poblanos from the stem to tip (the seeds will be removed after roasting). Arrange evenly on the second parchment lined baking sheet. Place the poblanos on the top rack and potatoes on the middle rack.
Using tongs, turn the poblanos about every two minutes for a total of about 8-9 minutes, to get them nice and charred on each side. Remove from oven and place in a covered container to steam for about 10 minutes (this makes them easier to peel). Lower the oven temperature to 450F (232C) and continue roasting the potatoes for and additional 12-14 minutes. They should be fork tender. Remove from oven and set aside. Lower oven temperature to 350F (180C).
Once the peppers are steamed, carefully peel the skins off the peppers, working the seeds out with a little bit of running water and a gentle knife keeping the peppers in tact as best you can. Pat dry and set aside.
For the Stuffing:
In a medium sauce pot, add the remaining 2 tsp of coconut oil and heat on medium until shimmering. Add the onion and saute' on medium low for about 5-6 minutes or until softened. Add the sea salt, cumin, paprika, chili powder, garlic salt and stir for about 1 minute or until spices are fragrant. Stir in the quinoa, tomatoes and water. Bring to a simmer, place the lid on and cook for 15 minutes on low. Uncover, and stir in the black beans and sweet potatoes. Taste for seasoning adjustment and allow to set for about 10 minutes, without the lid on, before stuffing the peppers.
Spray a large casserole dish with pan spray. Carefully stuff each pepper with quinoa mixture. Bake, uncovered in a 350F oven for about 20 minutes or until heated through.
For the Avocado Cream:
In a food processor add the avocado, cilantro, jalapeño, salt, lemon, and cumin. Whirl ingredients while drizzling about 1/3 C (78g) of water in. The cream should be thin enough to slather or dip. Thin to desired consistency.
Serve family style right out of the casserole with sliced avocado, cilantro, salsa and lime wedges.