Description
If there’s one dish that perfectly captures my plant-based journey, it’s chili stuffed poblano peppers. They’re flavorful, filling, and a canvas for creativity.
Ingredients
4 large poblano peppers (firm and dark green)
2 cups leftover or freshly made plant-based chili (black bean, lentil, or three-bean varieties work great)
1/2 cup cooked quinoa (optional for extra texture)
1/2 onion, finely diced
1/2 tsp cumin
1/2 tsp smoked paprika
Salt and black pepper to taste
1/2 cup shredded vegan cheddar or pepper jack
Small handful of chopped cilantro
Juice from 1/2 lime
Olive oil (for brushing)
Instructions
1. Preheat your oven to 400°F. Line a baking sheet with parchment.
2. Rinse poblanos, then roast them directly on the sheet or over a gas flame until blistered and charred. Flip often.
3. Place the roasted peppers in a covered bowl or zip-top bag for 10 minutes—this steams them so the skins peel off easily.
4. Gently peel the skin and cut a slit down each pepper lengthwise. Remove seeds and ribs.
5. In a pan, warm your chili with cumin, paprika, onion, and lime juice. Simmer for 5–7 minutes to concentrate the flavor.
6. Pack each pepper with chili, sprinkle with vegan cheese, and place back on the baking sheet.
7. Drizzle lightly with olive oil and bake for 15–20 minutes until the filling bubbles and tops brown slightly.
8. Serve hot with chopped cilantro and your favorite toppings.
Notes
Substitute Anaheim peppers if poblanos aren’t available.
Add poblano sauce to chili for extra umami.
Toppings: avocado crema, pickled onions, tortilla strips, salsa.
Make it gluten-free, low-carb, or oil-free with simple swaps.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 220
- Sugar: 4g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
Keywords: stuffed peppers, poblano, vegan chili, plant-based dinner