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stuffed poblano peppers
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Stuffed poblano peppers

Stuffed chile poblano peppers with quinoa salad and roasted cherry tomatoes
20 mins
20 mins
40 mins
4 -6


  • 4-6 poblano chiles
  • 1 + 2 tablespoon olive oil
  • 1/2 onion diced
  • 1 lb . Cherry tomatoes 454 g.
  • 2 cups cooked quinoa and
  • 2 cups cooked black beans
  • 1/4 cup sunflower seeds
  • 1/4 cup pumpkin seeds
  • zest of one lemon
  • 1 teaspoon salt
  • 1/2 teaspoon salt
  • avocado
  • cilantro


  • Preheat oven to 450 degrees.
  • Cut cherry tomatoes in half, add about 2 tablespoons olive oil and place in the oven. They are ready when the top begins to brown.
  • In a separate pan place the poblano chiles and put in the oven.
  • In a skillet add the onion and remaining olive oil, when the onion is translucent add the quinoa and beans. Mix carefully.
  • Add the seeds, salt, lemon zest and the roasted tomatoes at last (with all the juice that was released).
  • Carefully open the chiles and rinse well in so that all the seeds fall out. With a pairing knife cut the veins from the stem to the part down.
  • Fill with the salad of quinoa and beans. Serve with avocado pieces and chopped cilantro.
Course: Mexican vegan
Author: piloncilloyvainilla.com