Description
Cheese stuffed poblano peppers are smoky, creamy, and plant-based. This comforting, flavor-packed recipe uses cashew-based cream cheese, Mexican-inspired spices, and roasted poblanos to deliver maximum satisfaction in a meatless dish.
Ingredients
4 large poblano peppers
1 cup plant-based cream cheese (cashew-based preferred)
1/2 cup nutritional yeast
1/4 tsp cumin
1/4 tsp chili powder
1/2 cup pre-cooked quinoa
1 small onion, minced
1 tbsp olive oil
Optional: black beans, corn, cilantro, roasted garlic
Instructions
1. Preheat oven to 425°F. Line a baking sheet with foil.
2. Place poblano peppers on the sheet and roast for 12–15 minutes, turning once.
3. Let peppers rest under a damp towel for 5 minutes.
4. Sauté onion in olive oil for 3–5 minutes. Add cumin and chili powder.
5. Stir in cooked quinoa and season.
6. In a bowl, mix sautéed ingredients with cream cheese and nutritional yeast.
7. Make a vertical slit in each pepper and remove seeds.
8. Spoon in the filling and place peppers in a casserole dish.
9. Bake 20 minutes until bubbly and golden.
10. Garnish with herbs or salsa verde.
Notes
Roast poblanos first to enhance flavor and ease peeling.
Stuffed peppers can be stored in foil for 4 days or frozen before final bake.
Reheat in oven at 375°F for 25–30 min from frozen.
Serve over black bean puree with habanero salsa for a wow effect.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 280
- Sugar: 4g
- Sodium: 310mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg
Keywords: plant-based, poblano, stuffed peppers, dairy-free, vegan comfort food