
Tips for Making this Recipe
Did you know you can quickly cook quinoa in an Instant Pot when you’re preparing these Stuffed Poblanos? Head over to my post: How to Make Quinoa in the Instant Pot for all the details!
More Recipes for a Mexican Feast:
- Lemon Pepper Tacos with Cilantro-Lime Slaw
- Garlic Chicken, Black Bean, and Spinach Quesadillas
- Chicken Enchiladas with Homemade Chile Gravy Enchilada Sauce
- Sweet Potato and Black Bean Taco Recipe
- Portabella Mushroom Fajitas
- Easy Restaurant Style Salsa Recipe
- Chicken, Black Bean, and Spinach Enchiladas
- Roasted Tomatillo Guacamole Recipe
What birthday traditions do you have in your family?

Shredded Beef, Black Bean and Quinoa Stuffed Poblanos
Yield:
serves 6
Prep Time:
20 minutes
Active Time:
40 minutes
Additional Time:
6 hours
Total Time:
7 hours
These Shredded Beef, Black Bean and Quinoa Stuffed Poblanos are a healthier take on Chile Rellanos. The poblanos are roasted instead of friend, and they are stuffed with a mixture of Mexican shredded beef, quinoa, black beans, and corn.
Ingredients
For the Shredded Beef
- 1 recipe Shredded Tex-Mex Crock-Pot Chicken (subbing your preferred cut of beef roast)
- 2 tablespoons tomato paste
For the Filling:
- 1/2 cup quinoa
- 1 can Black Beans
- 1 cup frozen corn
- 2 tablespoons chopped cilantro
- 1/4 cup of Roasted Salsa Verde
- salt, pepper, cumin, and chili powder - to taste
Remaining Ingredients
- 4 - 6 poblano peppers, depending on the size
- Shredded Mexican Cheese Blend
Instructions
For the Filling:
- Prepare the shredded beef according to the directions of the Shredded Tex-Mex Crock-Pot Chicken - substitute your preferred cut of beef roast, trimmed of excess fat and adding the tomato paste.
- This can be done a day in advance and refrigerated, or longer if you store the shredded, cooked beef in the freezer.
- Cook the quinoa according to package instructions.
- After cooking, combine the shredded beef, beans, corn, cilantro, salsa verde, and seasonings. Set aside.
For the Peppers:
- Preheat the oven to 375 degrees F.
- Wash and dry the peppers. Coat all sides with olive oil and place on a greased baking sheet or in a greased oven safe cast iron skillet.
- Place the peppers in the oven with the rack in the second position from the top.
- Turn the broiler on and broil, turning every few minutes, until the peppers are browned and blistered on all sides.
- Remove from the oven, let cool.
- When cool enough to handle, slice the peppers in half lengthwise and remove the sides.
- Fill each pepper half with 1/4 - 1/2 cup of filling, depending on the size of the pepper.
- Top with a sprinkling of Mexican cheese blend.
- Return the peppers to the baking pan, cheese side up, and bake at 375 degrees F until the cheese is melted.
- Garnish, if desired, with additional cilantro, chopped onion, and/or lime wedges.
Notes
Substitutions
- Substitute Mexican seasoned ground beef or chicken or Shredded Tex-Mex Crock-Pot Chicken if you prefer.
Freezing Instructions
- Prepare through the assembly stage.
- Cool completely.
- Place on a baking tray and freeze.
- When frozen solid, transfer to a freezer safe gallon sized zip top bag.
- Remove as much air as possible without smashing them, seal, and place flat in the freezer.
- To bake, remove from the oven and thaw in the fridge, then bake according to instructions.
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Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 422Total Fat 7gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 4gCarbohydrates 27gFiber 8gSugar 4gProtein 15g
Carla @ Gluten Free Recipe Box
Saturday 8th of June 2013
This looks awesome! Now this a quinoa recipe I could sink my teeth into!
gigi kennedy
Friday 7th of June 2013
LOVE poblanos! & this is great, I've been looking for a healthy substitute for my favorite chile rellenos. Thank you! will definitely try w/ the diced zucchini sub out.
TiffanyAzure@CremedelaCrumb
Friday 7th of June 2013
Ooh these look super yummy! I love stuffed anything, especially peppers!!
Alaina @ Fabtastic Eats
Friday 7th of June 2013
These sounds wonderful! And I have everything needed to make them! YUM!
Tieghan
Friday 7th of June 2013
Sounds like a good birthday to me! Tex-Mex if one of my favorites and these look awesome! I can not wait to try them!