Vegan Stuffed Poblano Peppers Recipe
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.
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.
Nutrition
Calories: 211kcal
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