Recipe: Zucchini and Corn Stuffed Poblano Peppers

Bursting with flavor from the inside out
Poblano peppers stuffed with zucchini and corn

If you’re craving a mildly spicy, veggie-packed dish, then these poblano peppers will do just the trick! Roasted to perfection and stuffed with nutritious favorites — mushrooms, zucchini, corn, quinoa and pinto beans — this dish will fill you with satisfaction and a whole lot of fiber, essential vitamins and minerals and energy-boosting carbohydrates.

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4 poblano peppers
1 tablespoon extra virgin olive oil
8 medium shiitake mushrooms, rinsed well, stems discarded, caps sliced
2 medium zucchini, quartered lengthwise; then sliced crosswise
1 cup fresh or frozen corn (thawed)
1, 15-ounce can (no salt) pinto beans, drained and rinsed
1 cup cooked quinoa
1/4 cup chopped cilantro
1 teaspoon chili powder
1/2 teaspoon salt
1 tablespoon fresh lime juice
1 ounce crumbled feta cheese


  1. Char the skins of the peppers over the open flame of your stove, or grill them to char the skins if you don’t have a gas stove. When cool enough to handle, peel away the charred skin. Cut a slit down the middle and remove the seeds.
  2. Heat the oil in a large skillet over medium-high heat. Add the mushrooms and zucchini and cook, stirring often, until just tender, 6 to 8 minutes. Stir in the corn, beans and quinoa, and cook to heat through. Stir in the cilantro, chili powder, salt and lime juice.
  3. Stuff the peppers with the zucchini mixture and crumble the feta over each.

Nutrition information (per serving)

Makes 4 servings

Calories: 260
Total fat: 7 g
Saturated fat: 1.5 g
Protein: 11 g
Carbohydrate: 41 g
Dietary fiber: 9 g
Sugar: 5 g
Cholesterol: 0 mg
Sodium: 240 mg

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Created by Sara Quessenberry for Cleveland Clinic Wellness.

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