Description
Looking to spice up your plant-based meals with something smoky, vibrant, and deeply satisfying? This poblano peppers recipe vegan style is a delicious twist on a classic and a personal favorite that delivers on flavor and comfort.
Ingredients
4 large poblano peppers
1 tablespoon olive oil
1 small red onion, finely chopped
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon sea salt
1 1/2 cups cooked quinoa (or brown rice)
1 can (15 oz) black beans, drained and rinsed
1/2 cup sweet corn (fresh or frozen)
1/4 cup chopped fresh cilantro
1 tablespoon lime juice
1 cup vegan cheese (or cashew crema)
Optional: Avocado slices, salsa verde, vegan sour cream for topping
Instructions
1. Preheat oven to 425°F. Line a baking sheet with parchment.
2. Place whole poblano peppers directly on the baking sheet. Roast for 12–15 minutes until blistered. Turn them halfway through.
3. Once blistered, transfer peppers to a bowl and cover with a plate. Let them steam for 10 minutes to ease peeling.
4. Warm olive oil in a large skillet over medium heat. Add the garlic and onion, cooking for 3–4 minutes until soft and aromatic.
5. Stir in cumin, paprika, beans, corn, and cooked quinoa. Cook for 5 minutes.
6. Mix in salt, cilantro, and lime juice. Stir well and remove from heat.
7. Gently peel poblanos, then slice open on one side and remove seeds.
8. Stuff each pepper generously with quinoa filling.
9. Place peppers in a lightly greased baking dish. Top with vegan cheese or cashew crema.
10. Bake for 20–25 minutes until heated through and slightly golden on top.
11. Top with avocado and salsa before serving.
Notes
Substitute quinoa with farro, wild rice, or millet. Use pinto or chickpeas instead of black beans. For cheese, try cashew crema made from soaked cashews, lemon juice, and garlic. Leftovers make great wraps, burrito fillings, or salad toppings.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 270
- Sugar: 3g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 0mg
Keywords: vegan stuffed peppers, poblano recipe, plant-based comfort food