These stuffed poblano peppers are an incredibly delicious vegetarian meal. Stuffed with Mexican quinoa, they are loaded with protein and flavor, and they come together in no time. These stuffed poblano peppers are easy to customize and even easier to enjoy. This post includes a recipe for my Instant Pot Mexican Quinoa, that makes the perfect filling.
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To make these Stuffed Poblano Peppers, you’ll need:
- Poblano Peppers
- Mexican Quinoa
- Cheddar Cheese
- Cilantro
- Green Onions
To prepare the stuffed poblano peppers, start by preheating the oven to 350 degrees. Then, slice the poblano peppers in half and remove the seeds. Place the sliced peppers onto a baking sheet lined with parchment paper and roast for 12-15 minutes.
Stuff each pepper with 3-4 tablespoons of Mexican quinoa and top with shredded cheese.
Bake the stuffed poblano peppers for another 12-15 minutes then top with chopped cilantro and green onions before serving.
Enjoy the stuffed poblano peppers by themselves as a simple meal or a quick lunch, or serve them with your favorite side dish like my Instant Pot Mexican Rice or Refried Beans.
-Ashton
The Haunted Foodie
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Stuffed Poblano Peppers
Ingredients
- 6 Poblano Peppers
- 2 Cups Mexican Quinoa recipe included
- 1 Cup Cheddar Cheese shredded
- Cilantro chopped; for serving
- Green Onions sliced; for serving
Instructions
- Preheat the oven to 350 degrees.
- Slice the poblano peppers in half and remove the seeds. Place the sliced peppers onto a baking sheet lined with parchment paper.
- Roast the poblano peppers for 12-15 minutes.
- Stuff each pepper with 3-4 tablespoons of Mexican quinoa and top with shredded cheese.
- Bake the stuffed poblano peppers for another 12-15 minutes.
- Top with cilantro and green onions before serving.
Instant Pot Mexican Quinoa
Equipment
- Instant Pot or Pressure Cooker
Ingredients
- 1 1/2 Cups Quinoa
- 1 1/2 Cups Vegetable Broth
- 1/2 Cup Onion diced
- 1/2 Cup Yellow Bell Pepper diced
- 1/2 Cup Green Bell Pepper diced
- 2 TBSP Garlic minced
- 1 Can Diced Tomatoes 15 oz
- 1 Can Black Beans 15 oz; drained and rinsed
- 2 TBSP Olive Oil
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Cumin
- 1 tsp Chili Powder
- Cilantro chopped; for serving
- Green Onions sliced; for serving
Instructions
- Dice the onions and bell peppers and mince the garlic.
- Turn the instant pot to sauté mode and allow it to heat up for 3-4 minutes before adding the olive oil.
- Add the diced onions and bell peppers and sauté for 3-4 minutes before adding the quinoa and garlic. Continue to sauté for another 2-3 minutes.
- Add the remaining ingredients except for the cilantro and green onions and stir well.
- Cook the quinoa on high pressure for 1 minute. When the timer goes off, allow the pressure to release naturally for 10 minutes and then release the remaining pressure.
- Add the cilantro and green onions and fluff the quinoa with a fork before serving.
Hi! I’m Ashton, a food blogger and meal-planning enthusiast helping busy families make dinnertime easier. I share family-friendly recipes, themed movie nights, and monthly meal planners designed to save time, reduce stress, and bring simple joy back to the kitchen. Thanks for being here!