Description
These smoky, rich poblano peppers filled with juicy sausage, rice, and melty cheese are rustic yet elevated comfort food. Perfect for weeknights or casual gatherings.
Ingredients
6 large poblano peppers
1 lb plant-based sausage
1 medium onion, diced
2 cloves garlic, minced
1 cup cooked rice or quinoa
1 tsp cumin
1/2 tsp smoked paprika
1/2 tsp oregano
Salt and pepper to taste
1/2 cup shredded plant-based cheddar or mozzarella
1/4 cup chopped cilantro
Juice of 1 lime
Optional: 1/2 cup black beans, 1/2 cup corn, 1 tbsp tomato paste or chipotle puree
Instructions
1. Preheat oven to 425°F. Roast poblanos 12–15 min, turning until skins blister. Cover with towel to steam.
2. Sauté onion in olive oil until soft, add garlic and cook 1 more minute.
3. Add sausage, breaking apart as it browns. Stir in cumin, paprika, oregano, salt & pepper. Optional: beans, corn, or tomato paste.
4. Mix in cooked rice, cheese, cilantro, and lime juice. Remove from heat.
5. Peel poblanos (optional), cut slit down the side, remove seeds/membranes.
6. Stuff peppers generously, place seam-side up in baking dish, sprinkle with cheese.
7. Bake uncovered 25–30 min until bubbly and slightly browned.
8. Serve with avocado, salsa, or vegan sour cream.
Notes
Poblanos are milder than jalapeños (1,000–2,000 SHU vs. 2,500–8,000 SHU).
Roasting peppers enhances their smoky flavor and makes peeling easier.
Great topping ideas: avocado, lime crema, cotija cheese, pickled onions, or crushed tortilla chips.
Pairs beautifully with cilantro lime rice, elotes, or roasted sweet potatoes.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Roasting & Baking
- Cuisine: Southwestern / Mexican-Inspired
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320
- Sugar: 4g
- Sodium: 610mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 20mg
Keywords: stuffed peppers, sausage, poblano peppers, comfort food, smoky, weeknight dinner