Cheesy Quinoa Stuffed Poblano Peppers

Cheesy Quinoa Stuffed Poblano Peppers


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Looking for a cheesy dinner that won't make you feel guilty in the morning? This is your meal! These tender peppers are stuffed with healthy quinoa, zucchini and, or course, cheese. With so few ingredients, all of the flavors really come through making this dish one for the books.

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Time needed

15 min preparation + 15 min cooking

Serving Size / Yield

4 servings


  • 2 ½ C. quinoa, cooked
  • 2 large poblano peppers, halved and cleaned
  • 1 medium zucchini, diced
  • 2 cloves of garlic, chopped
  • 1 medium yellow onion, diced
  • 1 C. Colby jack cheese, shredded
  • Olive oil
  • Salt and pepper to taste

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Preheat the oven to 450 degrees. In a medium skillet, heat some olive oil on high and sauté the garlic and onion for a few minutes until they’re fragrant. Add in the zucchini and sauté them until they’re just tender for about 7 minutes. In a mixing bowl, mix the quinoa, cheese, and veggies. Line the peppers on a greased baking sheet and stuff them with the mixture. Bake the peppers in the oven for 10-15 minutes until they’re fully cooked.

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