Description
Smoked stuffed poblano peppers offer a deep, smoky flavor paired with a hearty plant-based filling—perfect for cozy dinners or crowd-pleasing BBQs.
Ingredients
6 large poblano peppers
1 cup cooked quinoa
1 can black beans, drained
1 sweet potato, roasted & mashed
1 tsp smoked paprika
1/2 cup shredded vegan cheese
Instructions
1. Preheat smoker to 225°F and add wood chips.
2. Slice poblanos down one side and remove seeds.
3. Mix quinoa, beans, mashed sweet potato, smoked paprika, and vegan cheese.
4. Stuff peppers with the mixture.
5. Place stuffed peppers on a greased smoker rack or foil tray.
6. Smoke for 60 minutes, misting with water halfway through.
7. Check for soft, charred edges and serve hot with lime or poblano sauce.
Notes
Use water pans in the smoker to retain moisture.
Don’t overstuff peppers to avoid tearing.
Switch up fillings with lentils, mushrooms, or vegan chorizo.
Leftovers can be repurposed in salads, burritos, or chili.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Smoking
- Cuisine: Plant-Based
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 210
- Sugar: 5g
- Sodium: 220mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
Keywords: smoked stuffed poblano peppers, vegan, BBQ, plant-based grilling