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Zucchini & Corn Fiesta Stuffed Poblanos

This Zucchini & Corn Fiesta Stuffed Poblanos recipe is a vibrant, hearty, and flavorful vegetarian dish packed with fresh veggies, quinoa, and cheese — perfect for any occasion!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course, Side Dish
Cuisine: Mexican
Keyword: Easy, Gluten-Free, Healthy, Vegetarian, Weeknight
Servings: 4 servings

Ingredients

  • 4 large poblano peppers
  • 1 cup cooked quinoa
  • 1 cup corn kernels fresh or frozen
  • 1 medium zucchini diced
  • 1 cup black beans drained and rinsed
  • 1 cup shredded cheese cheddar or Mexican blend
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • salt and pepper to taste
  • 2 tablespoons olive oil
  • fresh cilantro for garnish, optional

Instructions

Prepare the Poblanos

  • Preheat your oven to 375°F (190°C). Carefully slice the poblanos in half lengthwise and remove the seeds and membranes. Place the pepper halves cut side up on a baking dish.

Cook the Filling

  • Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic, chili powder, and cumin, cooking for another minute until fragrant.
  • Add the diced zucchini to the skillet and cook for 5-7 minutes until tender but still slightly crisp. Stir in the corn kernels and black beans, cooking until warmed through. Remove from heat and mix in the cooked quinoa and half of the shredded cheese. Season with salt and pepper to taste.

Stuff the Poblanos

  • Spoon the quinoa and vegetable mixture generously into each poblano half. Sprinkle the remaining cheese evenly over the tops.

Bake

  • Cover the baking dish with foil and bake for 20 minutes. Remove the foil and continue baking for another 5-10 minutes, or until the cheese is melted and bubbly and the peppers are tender.

Garnish and Serve

  • Remove the stuffed poblanos from the oven and let them cool slightly. Garnish with fresh cilantro if desired. Serve warm.

Equipment

  • Oven
  • Baking Dish
  • Large Skillet

Notes

  • For a smokier flavor, roast the poblano peppers over an open flame or under the broiler before stuffing.
  • Use a non-stick skillet or add extra olive oil if vegetables start sticking during cooking.
  • Leave some seeds in the poblanos or add cayenne pepper for extra heat.
  • Try cooking quinoa in vegetable broth instead of water for added flavor.
  • Store leftovers in an airtight container in the fridge up to 3 days or freeze individually wrapped.