Vegetarian Stuffed Poblano Peppers with Black Beans

These vegetarian stuffed poblano peppers are hearty, flavorful, and easy to make ahead. Great for a weeknight dinner or weekend meal prep, they're filled with a satisfying mix of black beans, quinoa, corn, and spices, then topped with a creamy, zesty avocado sauce that takes the whole dish to the next level. Naturally vegan and gluten-free, they're a nourishing option whether you're cooking for a crowd or just need leftovers that actually taste good.

Stuffed vegetables are a favorite strategy for using up odds and ends from the fridge, and these poblano peppers might just be my favorite version yet. Poblano peppers have a mild heat and earthy flavor that pairs beautifully with smoky cumin and bright lime. Combined with black beans and quinoa, they're an easy way to enjoy a protein-rich main.

If you love hearty vegetarian dinners with bold flavors and satisfying textures, you might also enjoy my Sweet Potato Black Bean Quinoa Bowl or a Vegetarian Taco Casserole. I also have a recipe for Curry Stuffed Peppers that brings a whole new flavor profile to this type of dish.

This recipe is wonderful for meal prep. You can make the filling ahead of time and bake the peppers fresh right before serving. Or cook the whole dish and reheat as needed.

Ingredients

You'll need fresh poblano peppers (or bell peppers for a milder version), red onion, garlic, corn, and spinach for the filling. Black beans and quinoa provide plant-based protein and fiber, while cumin, chili powder, and optional cayenne add warmth and spice. Diced tomatoes (fresh or canned) bring brightness and moisture to the filling.

For the avocado sauce, you'll blend ripe avocados with lime, fresh cilantro, jalapeño (optional), and a touch of sweetener if desired. Add just enough water to reach your ideal creamy texture.

Substitutions

• Poblano peppers: Use bell peppers for a milder, kid-friendly version.
• Black beans: Pinto beans or lentils
• Quinoa: Cooked brown rice
• Corn: Swap in zucchini or diced bell pepper
• Spinach: Use kale or chard
• Avocado sauce: Sub a store-bought guacamole or drizzle with tahini dressing if preferred.

No blender? Mash avocado by hand and stir in lime juice, chopped cilantro, and water until pourable.

Making Ahead and Storage

The thing that makes this recipe so weeknight-friendly is that you can make the filling and stuff the peppers up to two days in advance. Cover and store the pre-stuffed peppers in your refrigerator until you're ready to bake them as usual.

Make the avocado sauce right before serving for the best results.

FAQ

📖 Recipe

Vegetarian Stuffed Poblano Peppers with Black Beans

Stephanie McKercher, RDN

These stuffed poblano peppers with black beans and quinoa are a hearty vegetarian main topped with a creamy cilantro-lime avocado sauce. Naturally vegan and gluten-free, they're an easy way to use pantry staples and fresh summer produce. Bake them in one skillet or casserole dish for a crowd-pleasing dinner or meal prep lunch.

4.9 from 7 votes

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course dinner, lunch

Cuisine gluten-free, Mexican, vegan, vegetarian

Servings 4 people

Equipment

• 12-inch oven-safe skillet with lid
• blender

Ingredients

  

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Stuffed peppers:

• 2 tablespoons grapeseed oil or cooking oil of choice as needed to coat pan
• ½ cup diced red onion
• ¾ cup corn kernels (1 ear)
• 3 cloves garlic, chopped (1 tablespoon)
• 1 tablespoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon cayenne pepper (optional)
• 1 ½ cups cooked black beans
• ½ cup cooked quinoa
• 1 cup diced tomato (fresh or canned)
• 1 cup chopped spinach
• Salt
• 4 poblano peppers, halved lengthwise and seeds removed

Avocado sauce:

• 2 avocados, peeled and pitted
• ½ lime (including peel)
• ½ cup cilantro
• 1 jalapeño pepper, chopped (optional)
• 1 teaspoon agave nectar or sweetener of choice (optional)
• Salt
• 1 cup filtered water or as needed

Optional garnish:

• Cilantro
• Lime wedges

Instructions

 

Prepare stuffed poblano peppers:

• Preheat oven to 400 degrees Fahrenheit.
• Pour grapeseed oil in a 12-inch, oven-safe skillet with a lid (see note for alternativand tilt the pan until the bottom is evenly coated with oil. (Use as much as needed to keep the skillet coated during cooking.)
• Stir in red onion and cook 5 minutes, or until translucent. Stir in corn, garlic, cumin, chili powder, and cayenne pepper (if usinand cook 5 additional minutes, or until the corn is tender. Stir in cooked black beans, quinoa, tomato, and spinach. Turn off stovetop heat.
• Transfer the bean mixture to a bowl and spread the halved poblano peppers (skin side dowin the skillet. Spoon the bean mixture into the poblano peppers. Cover with the lid and transfer the skillet to the center rack of the oven. Bake 20 minutes, or until the poblano peppers begin to soften. Remove the lid and bake uncovered 10 additional minutes, or until the peppers are tender and browned in places.

Prepare avocado sauce:

• While the stuffed poblano peppers are baking, prepare the sauce. Add avocados, lime, cilantro, jalapeño pepper (if using), agave nectar (if using), and salt to a blender container. Cover and blend on high. Gradually add water to the mixture and continue blending 2 minutes, or until the sauce is smooth and pourable.

Serve:

• Once cooked, remove stuffed poblano peppers from the oven and transfer to a serving dish if desired. Pour some of the avocado sauce over the stuffed peppers and serve the rest in a bowl on the side if desired. Garnish with cilantro and lime wedges if desired.

Notes

If you don't have an oven-safe skillet, spread raw pepper halves in a glass or ceramic baking dish. Add the filling and bake as directed. Cover with aluminum foil if you don't have a lid.

 

To prepare in advance, make the filling and stuff raw poblano peppers up to two days ahead. (Cover and store pre-stuffed peppers in the refrigerator.) Bake the stuffed peppers and prepare the avocado sauce right before serving for freshest results.

 

For a milder flavor, use bell peppers instead of poblano peppers. Omit the cayenne in the black bean mixture. Omit the jalapeño in the avocado sauce.

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