Vegetarian stuffed poblano peppers are hearty, nourishing and packed with warming spices. This poblano peppers recipe pairs deliciously with avocado cream for dippin’ or slatherin’. This recipe is vegetarian, vegan and easily gluten free | Disclosure: This post is sponsored by Bob’s Red Mill.
Mexican Style Stuffed Poblanos!
For the love of harvest season! The bounty of late summer veggies collide with early fall abundance. I love the colors of this season and the variety of vegetables.
Poblano pepper recipes are among my favorite for late summer and early fall. These peppers are mild, full of flavor and are a perfect vehicle for Mexican flavors. So, stuffing poblanos with Mexican spices, black beans, sweet potatoes and quinoa is a natural fit and make a hearty vegetarian and vegan Mexican food main.
A perfect partner for these vegetarian stuffed poblano peppers is a rich avocado cream. It makes these stuffed poblano peppers all the more crave-worthy!
Ingredients for Vegetarian Stuffed Poblano Peppers
The key to bold flavors in this poblano pepper recipe are Mexican spices. Here’s what you’ll need (see recipe card for details):
- Sweet Potatoes – garnet or red yams for vibrant color.
- Smoky Chipotle Powder or Chili Powder – for a touch of smoke and heat.
- Onion – red or yellow will work here.
- Poblano Peppers – look for large, firm poblanos for stuffing.
- Cumin – a go-to for rich flavor in Mexican food recipes.
- Smoky Paprika – offer more smoky flavor without being overpowering.
- Garlic – use fresh or prepared minced.
- Quinoa – offers bulk and plant based protein.
- Fire Roasted Tomatoes – fire roasted offers a smoky flavor that’s irresistable.
- Cooked Black Beans – you can make homemade black beans from scratch or use canned.
RELATED: Cook black beans from scratch! See my easy how to, three ways on my How to Cook Black Beans From Scratch recipe.
Quick Guide: How to Make Quinoa Stuffed Poblano Peppers
This recipe has several steps, but it flows easily. Here’s a summary of how to do it (see recipe card for details):
- First, blister the poblanos in the oven on high heat.
- Second, sweat the poblano peppers then peel and de-seed them. Meanwhile, roast the sweet potatoes.
- Third, cook the quinoa, tomatoes and spices. Stir in the black beans and sweet potatoes.
- Next, stuff the poblano peppers, then bake.
- Last, 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.
Be sure to check out Bob’s Red Mill on their web site for more deliciousness!
More Vegetarian Mexican Food Recipes to Love!
- Black Bean Tostadas with Fajita Veggies
- Mexican Inspired Tofu Tacos
- Homemade Sofritas Burrito Bowls
- Creamy Poblano Corn and Zucchini 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
For the Peppers:
- 1 1/2 C Sweet Potato peeled and diced small, 220g
- 4 tsp Coconut Oil unrefined, melted, divided or Olive Oil
- 1/4 tsp Smoked Chipotle Chili Powder or Chili Powder
- 14 oz Poblanos 6 medium 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, about one can 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, Cilantro, Salsa and 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 one sheet pan with parchment for the sweet potatoes and another optionally lined for the poblanos.
- 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.
- Store in a lidded container in the refrigerator for up to three days or freeze for up to two weeks. Thaw in the refrigerator overnight, cover and rewarm in a 350F oven for about 20 minutes.
The combination of flavors was amazing and the meal was so satisfying. Will definitely make agian
SO happy to hear EJP! Thank you for your note :D
I’ve had clementines that I bought in Canada confiscated as I tried to return to the US. On the up side, I think those border agents must have the best-stocked breakroom in the world: full of the delicious treats they pull from crossing cars! ;)
Hahhaaaa! Right? And that was what my thoughts were too.. but then, I told the agent that was assisting us that I hoped someone would enjoy that heirloom and garlic. He said it all goes into a grinder :/ . Talk about food waste! OMGeee! And dang it on the loss of those clementines… ish..
Maria T. Watkins
I am making this today for my bible study group. Because they are meat eaters I added tofu crumble and fresf sweet corn to make it seam like it contained meat. The corn just sounded good. The flavors are outststanding. I am making a pot of beans, Mexican style rice and home made tortillas. I think this is a keeper. Thank you
Hi Hi, Maria! Thank you for your note. This makes me so happy to read! The tofu crumble is a great idea as is corn addition.. hearty too. The beans and rice sound fabulous along side! I hope the meat eaters are agreeable! :D
I made this last week and it’s so good! Great combination of flavors. There are a lot of steps but they all flow together so well. I roasted extra sweet potatoes without the spice and now I wish I had added it to all of them!
Meant to give it 5 stars!
Hooray! I love the flavors too.. and I agree, those sweet potatoes would be delicious on their own! Thank you for sharing, Pamela!
Tessa | Salted Plains
What the what?! I would have wanted that tomato back too! I am so smitten with this dish and can’t wait to make it here very soon (love the debate comparison, haha!). That trip-colored quinoa is one of my favorites. Also, these photos are gorgeous!!! xoxo
Thaaank you Tessa… quinoa is a favorite around here too.. I love it’s texture. You’re going to love it!
Lynn | The Road to Honey
I know it seems crazy but fruits and veggies from other countries could contain pests that could completely devastate local crops. That said. . .I would have never guessed that there would be that concern crossing the Canadian and U.S. border. You should have totes scarfed it down. I travel a lot and it is not an uncommon site to see unsuspecting travelers inhaling “forbidden” fruits and veggies before they are confiscated. ;-)
As for the debate. . .the finest of comedy hour. . .if you ask me. Unfortunately, I am still major jet lagged so I missed last nights comedy but from the snippets I have heard. . .definitely worth the entertainment value. Honestly, it’s times like these that make me embarrassed to be an American (probably even more embarrassed than that time I saw drunk American adults dancing on tables at a sidewalk cafe in Shanghai wearing a diaper with an American flag).
But on to more important things. These poblanos with that oh-so-delicious quinoa. . .so bright and vibrant. And that avocado cream. . .pure perfection.
Oh yeah, and I get it Lynn. My gripe was the fact that they don’t ask other *important* questions (it’s just swept under the rug because of our corporate controlled congress)… I guess they have to look like they’re doing something. I mean, we can irrigate crops with waste water from oil rigs, allow invasive plants to be sold at home improvement stores, allow billions of pounds of Monsanto’s round up to pollute our air and waterways, but I can’t bring in a tomato that was US grown from Canada. I’ve read that fruits and veggies coming into the US are fumigated (organic or not).. so perhaps because my tomato wasn’t fumigated? I should have eaten that tomato. Sheesh. OMG! that is pretty embarrassing… I didn’t watch #2. I figured it wasn’t worth my time.
Traci- This is such a stunner!
Sarah @ Making Thyme for Health
Wow, I can’t believe they gave you such a hard time of produce! Craziness! I would have been just as sad to lose that heirloom tomato, LOL. They are so good right now!
I also loved that SNL skit from the campaign. It was hilarious!
Now about these peppers. Roasted poblanos are one of my favorite things ever and the fact that you stuffed them with smoky quinoa, sweet potato and black beans is sending me through the roof. They look insanely delicious. I wish I had some for dinner tonight!
P.S. I wish I had you for a travel companion too. One because I’d love chatting with you and two because of your delicious and healthy food! ;)
OMG… that SNL skit… well, all of them! I’m rolling! I could eat poblanos several days a week and never tire of them. I just roasted up the last few from the farm and am now sad because they are done for the season :/ You’d love this one, Sarah! And I’d love being your travel companion too! xo
Natasha @ Salt & Lavender
I LOVE your photos in this post!! What a creative dish.
These are so adorable. They make me so happy!
Amanda @ Cookie Named Desire
Oh gosh, I don’t handle situations like that very well. I would either cry, or get really angry and just eat the tomato right in front of the guard and tell him to take it from me now. It’s not like you are bringing in food from visiting a developing country or anything. I just don’t get it. Give me one of these stuffed poblanos so I can gorge myself on that with you.
Hehe.. I’m thinking I should have devoured that thing!
Kevin | Keviniscooking
LOL, “I was armed with a tomato” is hilarious. Isn’t the entire customs, TSA crap just THE worst. Such overkill and power-hungry, small people with a slight agenda. Three times now flying in to Atlanta from Turkey, Egypt and South Africa we were treated worst than in the other countries. At least that’s what I say. Anyways as for this amazing, drool worthy creation that is so up my alley, I applaud you. A beauty and I’m sure tastes as good as it looks. I down’t even hit up Mexico anymore living here in San Diego as the border crossing is simply unbearable and guaranteed to be 90+ minutes. As for that debate and our candidates, I can’t wait for this to be over and my sanity to be returned. Scary times. :)
I *hear you Kevin… It’s a strange thing, isn’t it? We’ll just eat more stuffed poblans! I’m looking forward to Nov. 9 too…
Geraldine | Green Valley Kitchen
Oh my goodness, border problems – I can’t believe they pulled you out of the line to search your car for vegetables! My mom just had her own border problem – she was going on a tour bus trip to Montreal and she brought my Dad’s passport by accident – the tour bus was going to kick her off the bus at the border!! It all worked out in the end but it was a lot of drama. As for these delicious stuffed pepper – they look so delicious. I love anything with quinoa – and that avocado cream is perfect – pinning to make soon!
OMG – your Mom! Geraldine… I had a bad dream about taking the wrong passport! I’m so happy it worked out for your Mom. What a mess! And Quinoa? I hear you. Just love it so much! Thank you for your pin my dear!
Alida | Simply Delicious
Wow, these look incredible Traci! And so healthy! Yummmm!
These are absolutely incredible- smoky, spicy, sweet…aka everything you want in a fall dinner!
If only everyone who felt the need to carry arms were armed with a tomato… I hear you my friend, I didn’t know whether to laugh or cry at the debate either….so, I just sort of sat there, stunned. This dish is a beauty! I’m a huge fan of poblanos – making this a real favorite! Thank you for sharing, lovely! Now try to stay outta trouble – and keep those dangerous fruits and vegetables home where they can’t cause any trouble! ;) xo
I LOL at your comment, Annie! I’ll keep my fruits and veggies between me and the store (farm too). SO true! Jaw dropped to the floor.. stunned. LOL.
Mary Ann | The Beach House Kitchen
Don’t even get me started on the debate! I’d rather talk about this gorgeous, delicious meal!! I LOVE stuffed poblanos and your combo of quinoa (my fave!), sweet potatoes and black beans sounds totally amazing. Sounds just like the right amount of spice too. And of course, I’m going with the avocado cream! This is one fabulous meal! I can’t wait to give it a go! Happy weekend!
LOL! Okay.. end of that! Quinoa is my fave too, Mary Ann! I hope you enjoy it.. and Tom too! :D
Abby @ Heart of a Baker
Oh I love this recipe Traci! My husband and I tried to bring back magoes from Mexico last year, needless to say, they didn’t make it home :) I’ve hardly cooked with pablanos at all, so I need to try this out! xo
I get the fact that fruit/veggies could be carrying a some sort of vector.. but really? No other questions? IDK. Poblanos are SO fabulous, Abby! I hope you’ll give em’ a go!
Lynn | The Actor's Diet
What a gorgeous recipe! My Mother in Law still tells the story of the time an adorable beagle sniffed out her luggage for some orange.
Thank you Lynn… Awwh, I didn’t see any cute beagles sniffin around. Perhaps if I did, it would have reduced the anxt! ;D