Description
A versatile guide on using poblano pepper substitutes with tips on texture, flavor, and creative swaps.
Ingredients
4 Anaheim or Cubanelle peppers
1 tbsp olive oil
1 small onion, chopped
2 cloves garlic, minced
1 tsp dried oregano
1 cup black beans (cooked)
1 cup cooked quinoa
1/2 cup roasted corn
1 cup seasoned tofu or cooked chicken
Salt and pepper to taste
Dairy-free crema
Chopped cilantro
Instructions
1. Preheat oven to 425°F.
2. Roast Anaheim or Cubanelle peppers whole for 20 minutes until lightly blistered.
3. Place in a covered bowl to steam for 10 minutes, then peel skins (optional).
4. Sauté garlic, onion, and oregano in olive oil.
5. Add black beans, quinoa, corn, and tofu/chicken. Mix well.
6. Slice peppers lengthwise and remove seeds.
7. Stuff with filling and top with crema and cilantro.
8. Bake at 375°F for 20 minutes or until golden on edges.
Notes
Use pasilla for deeper spice or bell peppers for mild dishes.
Cashew-lime crema adds richness.
Mix peppers for flavor depth.
Great with pumpkin seeds or garlic confit for extra umami.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 260
- Sugar: 4g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 0mg
Keywords: poblano substitute, stuffed peppers, plant-based dinner