Vegan Stuffed Poblano Peppers Recipe are not just a Mexican staple. Like many peppers, they are also found in many cuisines across the world. They are also known for their sweet and spicy taste, and their size makes them a great ingredient for stuffed peppers. In this recipe, we will be stuffing the poblano pepper with different ingredients. The result is a pepper that you will find delicious and quite unique.
Poblanos are great when roasted, grilled, or baked. I love how easy they are to make, and I especially love eating them with avocados and yucca. Poblano peppers are a type of Mexican pepper that happens to be super versatile. They’re great in a lot of different dishes, and they make a great snack. However, that versatility can also make them intimidating. With the right planning and preparation, you can make delicious Vegan Stuffed Poblano Peppers at home so that you can enjoy your favorite spicy food anytime you want.
Poblano peppers are a delicious vegetable and the easiest way to cook them is to roast them. I love roasted poblano peppers because they are slightly sweet, and you can use the peppers as a delicious topping or a dip. Roasting poblano peppers also makes them easy to sneak into your diets without any problems. Here is my very easy recipe for stuffed poblano peppers. They’re best when eaten right away, but they can be stored in the refrigerator in an airtight container for up to three days and reheated in the microwave.
How to make Vegan Stuffed Poblano Peppers
This recipe is a great way to use up leftover rice and beans. It’s a vegan dish, so you can easily adjust it to suit your dietary needs. This vegan stuffed poblano peppers recipe is a hearty dish that will make you forget about meat. The filling is made from black beans, White rice, and corn. It’s served with sliced avocado, cilantro, sour cream, salsa and lime wedges.. These ingredients are mixed together with diced tomatoes and onions for an authentic Mexican flavor. The filling is then spooned into the roasted poblano peppers.
Ingredients
For the Peppers:
- Poblano Peppers, 1 1/2 pound (670 grams)
- Vegetable Oil, 2 teaspoons (plus more for the baking pan)
- Yellow Onion (diced small), 1/4 cup (35 grams)
- Green Bell Pepper (diced small), 1/4 cup (45 grams)
- Long Grain White Rice, 1/2 cup (120 grams)
- Fine Sea Salt, 1/2 teaspoon
- Cumin ground, 1 teaspoon
- Smoky Paprika, 1/2 teaspoon
- Chili Powder, 2 teaspoon
- Garlic Granules or two small cloves of garlic (minced), 1/2 teaspoon
- Tomato Paste, 2 teaspoon
- Prepared Salsa, 1/2 cup (110 grams)
- Vegetable Broth, 1 1/3 cups (305 grams)
- Zucchini (diced small), 1 cup (140 grams)
- Corn fresh or frozen (from about 1 small cob), 3/4 cup (80 grams)
- Cooked Pinto Beans (drained), 1 3/4 cup (425 grams) (black beans are a delicious sub!)
- Pepper Jack or Monterey Jack Cheese, 3/4 cup (80 grams)
- Lime (juiced), 1/2
For the Avocado Cream (Optional):
- Avocado, 1 Medium
- Fist Full of Cilantro
- Pickled Jalapeño Rings, 3-5 (take it up for the heat!)
- Fine Sea Salt, 1/2 teaspoon
- Lemon (Juiced), 1/2
- Cumin ground, 1/4 teaspoon
- Water for thinning
Serve With (optional):
- Cilantro, Sliced Avocado, Lime Wedges, Sour Cream, Salsa, Pickled Jalapenos
Step by Step Instructions to make Vegan Stuffed Poblano Peppers
Roast the Peppers:
Step 1
Preheat the oven to broil, with one rack on top and another in the center.
Step 2
Slit each poblano from stem to tip (the seeds will be removed after roasting). Place on a baking sheet evenly. On the top rack, place the poblanos.
Step 3
Using tongs, turn the poblanos about every two to three minutes for about 9 – 12 minutes, until they’re nice and charred (blistered) on both sides. Transfer the peppers to a covered container and steam for about 10 minutes (this makes them easier to peel). At this point, the peppers will be soft. Reduce the oven’s temperature to 375 Fahrenheit (190 Celsius).
Step 4
Using a gentle knife and a little bit of running water, gently peel the skins off the peppers while keeping them intact as much as possible. Set aside after patting dry.
For the Stuffing:
Step 1
During the roasting of the peppers, heat the oil in a medium saucepan or Dutch oven until it shimmers. Sauté the onion and bell pepper for about five minutes on medium low. Stir the rice for two minutes, slightly toasting it.
Step 2
Stir the salt, cumin, paprika, chili powder, and garlic into the rice mixture for about 1 minute, until the spices are fragrant. Add the tomato paste, salsa, and broth. Bring to a boil, then reduce heat to a simmer. Ensure the lid is on the pot and allow the rice to cook for about 16-18 minutes, or until it is tender.
Step 3
Remove the lid and stir. A moist and creamy rice will result. Remove from the heat. Add a splash of water if the rice sticks. Then stir it. Allow 10 minutes to rest off heat.
Step 4
Add the zucchini, corn, beans, and cheese (if using). Add the lime juice. Stir well. Adjust salt according to taste. Place aside.
Assemble and Bake:
Step 1
Prepare a casserole dish by lightly oiling (or spraying with pan spray). Stuff the peppers carefully with the stuffing, shaping them around the stuffing. Transfer the peppers to the casserole, laying them snugly against one another.
Step 2
The peppers can now be covered with foil and kept in the fridge for up to two days. Follow the instructions for baking.
Step 3
The baker should be covered with foil and baked for about 20 minutes at 375 degrees Fahrenheit.
For the Avocado Cream (optional):
Step 1
Combine avocados, cilantro, jalapenos, salt, lemon, and cumin in a food processor. Stir ingredients while adding about 1/3 cup (78 grams) of water. It should be thin enough to slather or dip. Depending on your preference, thin to your desired consistency.
To Serve:
Step 1
Serve right out of the casserole with avocado slices, cilantro, sour cream, salsa, and lime wedges.
Step 2
Refrigerate for up to three days or freeze for up to two weeks in a lidded container. Thaw overnight in the refrigerator, cover, and reheat in a 350°F oven for about 20 minutes.
In Closing
We hope you enjoyed our Vegan Stuffed Poblano Peppers Recipe. We’ve come up with this delicious vegan recipe for stuffed poblano peppers. It’s a great dish to make for your family because it has plenty of vegetables, protein and fiber. You can adjust the ingredients according to your preferences, but this is our favorite version. These stuffed poblano peppers are a delicious, nutritious, and filling meal.We hope you learned something new from this recipe and hope you have a chance to try it out yourself. If you have any questions regarding the Vegan Stuffed Poblano Peppers Recipe, or if you need help finding certain ingredients, please feel free to contact us.
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Vegan Stuffed Poblano Peppers Recipe
Ingredients
For the Peppers:
- 1 ½ pound (670 grams) Poblano Peppers
- 2 teaspoons Vegetable Oil (plus more for the baking pan)
- ¼ cup (35 grams) Yellow Onion (diced small)
- ¼ cup (45 grams) Green Bell Pepper (diced small)
- ½ cup (120 grams) Long Grain White Rice
- ½ teaspoon Fine Sea Salt
- 1 teaspoon Cumin ground
- ½ teaspoon Smoky Paprika
- 2 teaspoon Chili Powder
- ½ teaspoon Garlic Granules or two small cloves of garlic (minced)
- 2 teaspoon Tomato Paste
- ½ cup (110 grams) Prepared Salsa
- 1 ⅓ cups (305 grams) Vegetable Broth
- 1 cup (140 grams) Zucchini (diced small)
- ¾ cup (80 grams) Corn fresh or frozen (from about 1 small cob)
- 1 ¾ cup (425 grams) Cooked Pinto Beans (drained) (black beans are a delicious sub!)
- ¾ cup (80 grams) Pepper Jack or Monterey Jack Cheese
- 1/2 Lime (juiced)
For the Avocado Cream (Optional):
- 1 Medium Avocado
- Fist Full of Cilantro
- 3-5 Pickled Jalapeño Rings (take it up for the heat!)
- ½ teaspoon Fine Sea Salt
- 1/2 Lemon (Juiced)
- ¼ teaspoon Cumin ground
- Water for thinning
Serve With (optional):
- Cilantro, Sliced Avocado, Lime Wedges, Sour Cream, Salsa, Pickled Jalapenos
Instructions
Roast the Peppers:
- Preheat the oven to broil, with one rack on top and another in the center.
- Slit each poblano from stem to tip (the seeds will be removed after roasting). Place on a baking sheet evenly. On the top rack, place the poblanos.
- Using tongs, turn the poblanos about every two to three minutes for about 9 – 12 minutes, until they're nice and charred (blistered) on both sides. Transfer the peppers to a covered container and steam for about 10 minutes (this makes them easier to peel). At this point, the peppers will be soft. Reduce the oven's temperature to 375 Fahrenheit (190 Celsius).
- Using a gentle knife and a little bit of running water, gently peel the skins off the peppers while keeping them intact as much as possible. Set aside after patting dry.
For the Stuffing:
- During the roasting of the peppers, heat the oil in a medium saucepan or Dutch oven until it shimmers. Sauté the onion and bell pepper for about five minutes on medium low. Stir the rice for two minutes, slightly toasting it.
- Stir the salt, cumin, paprika, chili powder, and garlic into the rice mixture for about 1 minute, until the spices are fragrant. Add the tomato paste, salsa, and broth. Bring to a boil, then reduce heat to a simmer. Ensure the lid is on the pot and allow the rice to cook for about 16-18 minutes, or until it is tender.
- Remove the lid and stir. A moist and creamy rice will result. Remove from the heat. Add a splash of water if the rice sticks. Then stir it. Allow 10 minutes to rest off heat.
- Add the zucchini, corn, beans, and cheese (if using). Add the lime juice. Stir well. Adjust salt according to taste. Place aside.
Assemble and Bake:
- Prepare a casserole dish by lightly oiling (or spraying with pan spray). Stuff the peppers carefully with the stuffing, shaping them around the stuffing. Transfer the peppers to the casserole, laying them snugly against one another.
- The peppers can now be covered with foil and kept in the fridge for up to two days. Follow the instructions for baking.
- The baker should be covered with foil and baked for about 20 minutes at 375 degrees Fahrenheit.
For the Avocado Cream (optional):
- Combine avocados, cilantro, jalapenos, salt, lemon, and cumin in a food processor. Stir ingredients while adding about 1/3 cup (78 grams) of water. It should be thin enough to slather or dip. Depending on your preference, thin to your desired consistency.
To Serve:
- Serve right out of the casserole with avocado slices, cilantro, sour cream, salsa, and lime wedges.
- Refrigerate for up to three days or freeze for up to two weeks in a lidded container. Thaw overnight in the refrigerator, cover, and reheat in a 350°F oven for about 20 minutes.