Spanish Quinoa Stuffed Poblano Peppers

Spanish rice with black beans was one of my go-to meals when I was younger. This is a recreation of that dish with a couple of my own twists on it – using quinoa instead of rice, and stuffing the whole thing in a poblano pepper for some added flair.

I used mini poblano peppers for this (that’s what I could find at the market) which makes these great for an appetizer, but you could serve these in larger peppers and pair them with some protein for a meal!

Spanish Quinoa Stuffed Poblano Peppers


  • 8 mini poblano peppers
  • 1 can black beans
  • 1.5 cups cooked quinoa
  • 1/4 cup tomato sauce
  • 1 clove garlic, minced
  • 1 tsp avocado oil
  • 1 tsp tajin
  • 1/2 tsp onion powder
  • 1/2 tsp cumin
  • 1/2 tsp hot sauce (your favorite)
  • 1/4 tsp chili powder
  • Cilantro for garnish


  • Preheat the oven to broil.
  • Cut the poblano peppers in half and remove the seeds and pith.
  • Place, skin side up, on a baking sheet and broil for 5-6 minutes, until the skin is slightly charred.
  • In a pan over medium heat, add avocado oil and garlic, and cook for about 2 minutes (until the garlic is fragrant).
  • Add in the remaining ingredients, minus the peppers and cilantro.
  • Mix and cook until heated through but still moist.
  • Stuff the poblanos with the quinoa mixture.
  • Top with cilantro

Other suggested toppings

  • Cotija cheese
  • Hot sauce
  • Avocado
Spanish Quinoa Stuffed Poblano Peppers