Mexican-inspired Meatless Monday: Corn and quinoa-stuffed poblano peppers

Mild for the most part (you might get a spicier, rogue pepper in your bunch), poblano peppers have a wonderful flavor to them and are great for roasting. This Mexican-inspired, Meatless Monday meal of corn and quinoa-stuffed poblano peppers with cilantro cream sauce is fun to serve and definitely filling.

Many stuffed pepper recipes include rice, but fluffy quinoa is a good option to switch things up. Roasting these pretty peppers in the oven is super easy, and in no time you’ll have a fab, meatless dish to serve. I love adding the cilantro cream sauce over the top for added freshness.

?Corn and quinoa-stuffed poblano peppers with cilantro cream sauce

?Corn and quinoa-stuffed poblano peppers with cilantro cream sauce recipe

Serves 2


For the cilantro cream sauce

  • 1/2 cup sour cream
  • 1 garlic clove
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup fresh cilantro, stems removed
  • 2 teaspoons lime juice

For the stuffed peppers

  • 2 large poblano peppers, washed and dried
  • 1/2 cup uncooked quinoa
  • 2 tablespoons olive oil, plus extra to drizzle
  • 1/4 cup diced onion
  • 1-2 garlic cloves, minced
  • 1 cup corn kernels
  • 8-10 cherry tomatoes, quartered
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1-2 tablespoons fresh cilantro, torn


For the cilantro cream sauce

  1. Mince the garlic, and add the salt over it. On your cutting board, use the flat side of a knife to mash the garlic and salt into a paste.
  2. To a food processor, add the sour cream, garlic paste, black pepper, cilantro and lime juice. Blend until smooth.
  3. Taste, and adjust the seasoning as needed. Refrigerate until ready to use.

For the stuffed peppers

  1. Preheat the oven to 500 degrees F. Place the peppers onto a baking sheet, and drizzle with olive oil.
  2. When the oven is hot, add the peppers, cook for 8 to 10 minutes, then turn and cook the other side for another 8 to 10 minutes. You want the peppers to blacken a bit. Remove them from the oven, and set them aside to cool.
  3. Meanwhile, cook the quinoa according to the package directions.
  4. As the quinoa cooks and once the peppers have cooled, make a slit in each pepper from the stem to just a few inches above the bottom tip. Use a spoon to scoop out the seeds, and discard them.
  5. To a skillet over medium heat, add 2 tablespoons of olive oil. When the oil is hot, add the onions, and cook for a few minutes, stirring, until they soften. Add the garlic, and cook for a minute, stirring.
  6. Add the cooked quinoa, the corn, tomato, salt, pepper, cumin and coriander. Cook, stirring occasionally, for about 5 minutes. Remove from the heat, and add the cilantro. Toss to combine.
  7. Place the peppers onto a clean baking sheet. Use a spoon to carefully stuff the quinoa mixture into the peppers until full.
  8. Bake for 5 minutes or until warmed through.
  9. Serve warm, topped with the cilantro cream sauce.

Pick these peppers to stuff with great ingredients.

More Meatless Monday recipes

Garlicky lentil and kale-stuffed portobello mushrooms
Onion, tomato and olive pissaladière
Skillet cauliflower and zucchini hash with eggs