Description
Craving something smoky, spicy, wholesome, and 100% plant-based? These stuffed poblano peppers deliver hearty fillings, melty dairy-free cheeses, bold veggies, and Southwestern spices in one epic dish.
Ingredients
4 large poblano peppers
1 cup cooked quinoa (or brown rice)
1/2 cup black beans (drained and rinsed)
1/2 cup corn (frozen or fresh)
1/2 red onion, finely chopped
2 cloves garlic, minced
1 tsp cumin
1 tsp smoked paprika
1/4 tsp chili flakes (optional)
Salt and pepper to taste
1/2 cup chopped cherry tomatoes
1/4 cup chopped cilantro (plus extra for topping)
1 cup plant-based shredded cheese
1 tsp olive oil
Instructions
1. Preheat oven to 400°F (200°C). Lightly oil a baking sheet.
2. Slice a slit into each poblano; remove seeds carefully.
3. Arrange poblanos on the sheet and roast for 15 minutes until blistered.
4. Let them cool while preparing the filling.
5. Heat olive oil in a skillet. Sauté onion and garlic for 3–4 minutes.
6. Add tomatoes, corn, quinoa, black beans, spices, and salt. Cook for 5 minutes.
7. Stir in half the vegan cheese and chopped cilantro.
8. Gently open each poblano and stuff generously.
9. Place them back on the baking sheet.
10. Top with remaining cheese and bake for 20 minutes until melted and bubbling.
11. Garnish with cilantro and serve with lime wedges or vegan sour cream.
Notes
Optional swaps: Use lentils instead of beans, add walnuts for crunch, or opt for nut-free cheese. Pair with cilantro-lime rice or avocado crema for a complete meal. Leftovers keep well for 4 days and can be reheated in the oven.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 280
- Sugar: 4g
- Sodium: 380mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg
Keywords: vegan stuffed poblano peppers, dairy-free dinner, plant-based Mexican recipe