Main Dish

Black Bean & Quinoa Stuffed Poblanos

Name: Black Bean & Quinoa Stuffed Poblanos
Prep time: 50 min
Total time: 50 min
Yield: 4 servings
Ingredients: 4 large poblano peppers; 180 g quinoa, rinsed; 400 g cooked black beans; 1 tsp ground cumin and smoked paprika; 1 ripe avocado; 60 g cashew or coconut yoghurt; 30 g pumpkin seeds, toasted

Complete plant protein with avocado crema and toasted pepitas.

50 min 4 servings 101 kcal per serving

Ingredients

4 largepoblano peppers
180 gquinoa, rinsed
400 gcooked black beans
1 tspground cumin and smoked paprika
1ripe avocado
60 gcashew or coconut yoghurt
30 gpumpkin seeds, toasted

Method

01
Blister the whole poblanos under a hot grill for 8 minutes, turning until the skins char and loosen.
02
Simmer the quinoa in 360 ml water for 12 minutes, then rest covered for 5 minutes and fork through.
03
Warm the beans with cumin and smoked paprika, crushing a third of them to bind the filling.
04
Fold the quinoa into the beans, season generously and slit the peppers to fill them.
05
Bake at 190°C / 375°F for 15 minutes until the filling is piping hot and the edges caramelise.
06
Blend the avocado with yoghurt and lime, spoon over the peppers and scatter pumpkin seeds.

Why this dish works

Black Bean & Quinoa Stuffed Poblanos is built for 4 servings and lands at roughly 101 kcal per plate, with 18g protein, 46g carbohydrate and 17g fat across the recipe. It comes together in about 50 minutes using 7 whole-food ingredients — led by poblano peppers, quinoa, rinsed, cooked black beans — so nothing here relies on packaged sauces, refined sugar or ultra-processed shortcuts. That balance is what keeps it a realistic weeknight option rather than a weekend project.

The main dish sits inside our collection and carries the Plant-Based, Gluten-Free, High-Protein tags, so it slots straight into the Smart Recipe Finder when you filter by dietary focus or allergens. Scale the portions in the recipe drawer and the ingredient quantities and macros recalculate together; sync it to your shopping list and the pantry tracker subtracts what you already own before the list is generated.

Cooking and storing it well

Read the method through once before you start — the 6 steps are written in the order a working kitchen would run them, with prep that can overlap grouped together. Hands-free cook mode reads each step aloud and runs the timers, so your phone can stay on the counter. Season at the end rather than the beginning: salt, acid and good olive oil do more for the finished plate when they are adjusted against the cooked dish. Leftovers keep well chilled for two to three days in a sealed container; bring anything dressed or herb-heavy back to room temperature before serving so the aromatics come forward again.

Complete the meal