Stuffed chile poblano peppers with quinoa salad and roasted cherry tomatoes

My home smelled like Mexico when I was preparing these poblano stuffed peppers; chiles rellenos with quinoa salad. I love how the poblano peppers smell while they are roasting, and what I also love about this is how easy they are to prepare.

Chiles rellenos de quinoa y semillas

About this recipe

If you are like me, the word “stuffing” is probably kind of scary. Anything stuffed gives me the chills, and I fear I will be spending hours and hours in the kitchen preparing it. But not with this recipe, I’m telling you.

This recipe involves roasting the poblanos, preparing the filling, and stuffing the chiles. It’s a straightforward process. These stuffed poblano chiles are not your typical Mexican recipe and are comparatively healthier, in my opinion.

Ingredients to make quinoa salad stuffed poblanos

  • Poblano chiles, roast them, carefully open them and seed them.
  • Onion, use red or white onion. Avocado and cilantro.
  • Cherry tomatoes, if you want to skip a step, you can roast your tomatoes days before
  • Cooked quinoa and cooked black beans; you could also use canned beans; make sure to drain and rinse.
  • Sunflower and pumpkin seeds, sub with cashews, pistachios, or pinenuts.
  • Zest one lemon or lime. Not indispensable, but it gives a layer of brightness to each wonderful bite.

Find the complete measurements and recipe below!

How to make them

To prepare the chile poblano peppers (here is some info about them), you have to roast them first, cut one side in half, then open them carefully clean and peel. Leave the veins and seeds if you like spicy food.

Roast the cherry tomatoes. Prepare the quinoa salad by sauteing the onions, then adding the quinoa and beans, season heavily with kosher salt, and add the roasted tomatoes, seeds, and lime zest.

When ready, spoon the salad and top with diced avocado, pumpkin seeds, and cilantro. Finish with the seeds, cilantro, and diced avocado.

Chile relleno con quinoa y tomates cherry. chiles rellenos veganos o vegetarianos

Tips for working with Poblanos

Selecting Poblano Peppers: Choose fresh, firm poblanos with shiny skin. They should be sturdy and large enough to hold the stuffing.

Roasting the Poblanos: Roast your poblanos to get the most flavor out of them. This can be done on a grill, in an oven, or over a gas stove. After roasting, place them in a sealed bag or cover them with a kitchen towel to steam them a bit; this makes the skin easier to peel.

Peeling the Poblanos: Gently peel off the blackened skin after roasting and cooling. It’s okay if some parts don’t come off; they’ll add a smoky flavor.

Filling the Poblanos: Don’t overfill the peppers. Leave some space to allow the stuffing to cook properly.

Preparing the Poblanos: Cut a small slit lengthwise in each poblano. Be careful not to cut through to the other side. Remove the seeds and veins from the inside to reduce the heat level if desired.

Other recipes that you may like:

stuffed poblano peppers

Stuffed poblano peppers

Alejandra Graf
Stuffed chile poblano peppers with quinoa salad and roasted cherry tomatoes
5 de 3 votos
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 4 people
Calories 783 kcal


  • 1 10 in pan


  • 4 poblano peppers
  • 5 tablespoon olive oil, divided
  • 1/2 onion diced
  • 1 lb Cherry tomatoes 454 g.
  • 2 cups quinoa, cooked
  • 2 cups cooked black beans If from a can, drained and rinsed
  • 1/4 cup sunflower seeds
  • 1/4 cup pumpkin seeds
  • zest of one lemon
  • 1 teaspoon salt
  • 1 Avocado, diced
  • 1/4 cup cilantro


  • Preheat oven to 450 degrees. Cut cherry tomatoes in half, add about 2 tablespoons olive oil and place in the oven. They are ready when the top begins to brown.
  • In a separate sheet pan place the poblano peppers seasoned with salt and covered with one tablespoon of ,olive oil and put in the oven.
  • In a skillet add the onion and remaining olive oil, when the onion is translucent add the quinoa and beans. Mix carefully.
    Add the seeds, salt, lemon zest and the roasted tomatoes at last (with all the juice that was released).
  • Gently peel off the blackened skin after roasting and cooling. It's okay if some parts don't come off; they'll add a smoky flavor. Carefully open the chiles and rinse well in so that all the seeds fall out, . With a pairing knife cut the veins from the stem to the part down.
  • Fill ecah chile with the quinoa and bean salad.
    Finish with the avocado and chopped cilantro.


How to store:
1. Let them cool: Allow the stuffed peppers to cool down to room temperature before storing them. 
2. Use airtight containers: Transfer the stuffed peppers to an airtight container. 
3. Refrigerate promptly: Store the stuffed peppers in the refrigerator after cooling them. They should last for about 3 to 5 days in the fridge.
If you have extra roasted poblano peppers, freeze them in small ziplock bags.


Serving: 1servingCalories: 783kcalCarbohydrates: 93gProtein: 26gFat: 37gSaturated Fat: 5gPolyunsaturated Fat: 9gMonounsaturated Fat: 21gTrans Fat: 0.003gSodium: 608mgPotassium: 1595mgFiber: 21gSugar: 7gVitamin A: 1158IUVitamin C: 128mgCalcium: 106mgIron: 8mg
Keyword chile poblano, roasted poblano peppers


Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

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