Recipe: Zucchini and Corn Stuffed Poblano Peppers

Bursting with flavor
Poblano peppers stuffed with zucchini, bean and corn

If you’re craving a mildly spicy, veggie-packed dish, then these poblano peppers will not disappoint! Roasted to perfection and stuffed with nutritious favorites — mushrooms, zucchini, corn, quinoa and pinto beans — this dish will fill you with joyful 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 shitake 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
¼ cup chopped cilantro
1 teaspoon chili powder
¼ 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 do not 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.

Nutritional information (per serving)

Makes 4 servings.

260 calories, 7 g total fat, 1.5 g saturated fat, 11 g protein, 41 g carbohydrate, 9 g dietary fiber, 5 g sugar, 0 mg cholesterol, 240 mg sodium

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Created by Sara Quessenberry for Cleveland Clinic Wellness

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