A Mexican vegan dish built on whole ingredients.

Servings: 4
Active time: 40 min
Total time: 1 h

Organic sourcing

Poblano peppers and corn are worth sourcing organic due to potential pesticide residues. Quinoa's organic upgrade is more about sustainable farming practices.

Ingredients

• 4 poblano peppers
• 1 cup quinoa
• 2 cups vegetable stock (ideally homemade)
• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup cooked black beans
• 1 cup corn kernels
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tbsp lime juice
• to taste salt and pepper
• 2 tbsp fresh cilantro, chopped

Method

1. Preheat the oven to 375°F (190°C).
2. Rinse the quinoa under cold water. In a pot, combine quinoa and vegetable stock. Bring to a boil, reduce heat, and simmer until liquid is absorbed and quinoa is tender, about 15 minutes.
3. While the quinoa cooks, roast the poblano peppers under a broiler or over a gas flame until their skin is blistered and charred. Transfer to a bowl, cover, and let steam for 10 minutes. Peel off the charred skin.
4. In a skillet, heat olive oil over medium heat. Add onion and sauté until translucent. Stir in garlic and cook for another minute.
5. Add cooked quinoa, black beans, corn, cumin, chili powder, lime juice, and cilantro to the onion mixture. Stir well and season with salt and pepper to taste.
6. Cut a slit in each roasted and peeled poblano pepper and remove seeds carefully. Stuff each pepper with a portion of the quinoa mixture.
7. Place stuffed peppers in a baking dish and bake for 20 minutes until heated through.
8. Serve hot, garnished with additional cilantro if desired.

Notes

• For added heat, retain some seeds in the peppers.
• Prepare stuffing ahead and refrigerate for up to 2 days.
• Serve with a side of fresh salsa for extra flavor.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Mexican recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.