Roasted Stuffed Poblanos with Smoky Quinoa, Sweet Potatoes and Black Beans | Vanilla And Bean (2024)

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 ontheir 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

• Avocado
• Black Beans
• Quinoa
• Sweet Potato
• Oven Baked
• Roasted
• Fall
• Summer
• Cinco de Mayo