We had a big Mexican themed party the other night and I purchased poblano chili peppers to use in the centerpiece. They can sometimes be hard to find, but don’t give up. It was great to have them ready to go for this mexican stuffed poblano peppers recipe!
My inspiration to make this unique version of stuffed peppers is because I absolutely love the stuffed peppers I had at Z’Tejas, a cute restaurant in Scottsdale, Arizona. I did a little research for vegan poblano pepper recipes that have the same “feel” as what I ate that night.
What’s in the Stuff?
These healthy stuffed poblano peppers with black beans are packed with some yummy ingredients and seasonings.
- red onions
- butternut squash
- black beans
- quinoa with vegetable broth
- tomato paste
- cilantro, cumin, and chili powder
What’s great about this vegan stuffed poblano peppers recipe is that all of the stuffing ingredients are made right in one pan making clean up easier.
Stuffed foods are the best foods:
- Stuffed Peppers
- Acorn Squash Stuffed with Quinoa
- Greek Stuffed Sweet Potatoes
- Butternut Squash, Brussels Sprouts, Apple Stuffing
Just saute the chopped veggies in a little water, add the spices and quinoa with the liquid and let that cook for 15 minutes. Add the beans, raisins, and cilantro and you’re ready to stuff.
It’s less work than it seems, especially if you have beans on hand. You could purchase store-bought mango or regular salsa to substitute for the pineapple if you want to save time. I sometimes see pineapple salsa in the store…
Though, this tropical pineapple salsa is pretty simple, as well. Toss together your pineapple, cilantro, red and green onions, bell pepper, and jalapeno.
Feel free to make this ahead of time if you’d like. Just be sure to cover and refrigerate, otherwise the ingredients can become mushy. A fresh squeeze of lime is a nice way to zest this salsa up, as well.
Be sure to let the salsa sit for at least 10 minutes, though. This allows all the flavors and juices to marry together. Also, sea salt (which is not included in the poblano pepper nutrition facts) is preferable to regular table salt, which contains iodine. You’ll have a fresher, plant-based recipe with sea salt.
Top these quinoa stuffed poblano peppers with a cashew “cheese” which is finely chopped cashews plus a little nutritional yeast. And don’t forget to add the salsa!
I’d love to hear your feedback in the comments below for this Quinoa Black Bean Stuffed Poblanos Chilies with Pineapple Salsa recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking
This recipe is Certified Plantricious because it meets the following guidelines.
The Trusted Seal for
- Must be whole food plant-based, contains no animal products
- May be minimally processed
- No added oil
- No added sugars
- No artificial additives or preservatives
- Sodium (mg) to Calories ratio, 1 ≤ 1
- Total Fiber to Calories, 2g ≥ 100 calories
Stuffed Poblano Peppers with Pineapple Salsa
- Measuring Cups and Spoons
- 6 poblano chili peppers split in half lengthwise, seeds and membranes removed
- 1 small red onion chopped
- 1 small butternut squash or 2 yams, peeled and 1/2 inch cubed
- 2 Tbl chili powder
- 1 Tbl cumin
- 1 can black beans drained and rinsed
- 1 cup frozen corn thawed with water
- 1/2 cup quinoa
- 1 cup low-sodium vegetable broth (or 1 cup homemade)
- 1 can tomato paste
- 1/3 cup cilantro diced
- 1/2 cup raisins
- 1/4 cup cashews finely chopped
- 2 cups pineapple fresh or canned, chopped to 1/4 inch
- 1/2 cup cilantro chopped
- 1/3 cup red onion diced
- 1/2 cup green onion diced
- 1 cup bell pepper chopped, any color
- 1 Jalapeño seeds and veins removed and diced
- salt to taste
- juice of one lime
- Preheat oven to 350°F. and spray a large baking dish with a little non-stick cooking spray.
- In a large skillet over medium-high heat, saute onion, and butternut squash or yam, in 1/4 cup water.
- Add spices, tomato paste, and broth. Stir to combine and heat to the boiling point.
- Add quinoa, cover, lower the heat to simmer, a and cook until quinoa is done, about 15 minutes.
- Remove from heat and add beans, corn, raisins, and cilantro. Salt and pepper to taste.
- Place the poblano halves in the baking dish and fill evenly with bean/quinoa mixture. Top with cashews.
- Bake for 20-30 minutes until the filling is hot
- Combine the salsa ingredients in a small bowl and top each chili with a tablespoon or two. Serve any extra salsa on the side.
Recipe uses homemade vegetable broth