Description
Stuffed poblano peppers with sauce are a plant-based powerhouse—flavorful, versatile, and satisfying down to the last bite. Perfect for a cozy night in or a vibrant dinner with friends.
Ingredients
6 large poblano peppers (charred and peeled)
1 tablespoon olive oil
1 yellow onion, diced
3 cloves garlic, minced
1 cup cooked quinoa (or rice)
1½ cups cooked black beans
1 teaspoon cumin
½ teaspoon smoked paprika
1 tablespoon fresh lime juice
½ teaspoon sea salt
2 tablespoons chopped fresh cilantro (plus more for garnish)
Sauce:
1 tablespoon olive oil
1 14-ounce can fire-roasted tomatoes
1 tablespoon tomato paste
1 chipotle pepper in adobo, minced
½ teaspoon cocoa powder
¼ cup unsweetened dairy-free yogurt or cashew cream
Instructions
1. Preheat oven to 375°F.
2. Roast poblano peppers over an open flame or broiler until skins blister. Place in a bowl, cover for 10 minutes, peel and set aside.
3. Heat olive oil in skillet. Sauté onion for 5 minutes. Add garlic, cumin, paprika. Stir in quinoa, beans, lime juice, cilantro. Season with salt.
4. For sauce, heat oil, add garlic, tomatoes, chipotle, tomato paste, cocoa, and salt. Simmer for 10 minutes. Reduce heat, stir in yogurt or cashew cream. Blend if smoother texture desired.
5. Stuff each poblano with quinoa filling, arrange in baking dish, pour sauce over.
6. Cover with foil and bake 30 minutes. Remove foil last 5 minutes for crisp top.
7. Garnish with cilantro or vegan cheese crumbles.
Notes
Optional swaps: Use farro instead of quinoa, sweet potato or mushrooms for variation.
Try creamy poblano sauce for a milder twist.
To avoid sogginess, don’t over-saturate with sauce. Use a thick sauce and bake covered.
Great for meal prep—stuffed peppers can be refrigerated up to 2 days before baking or frozen unbaked (without sauce) for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 pepper
- Calories: 280
- Sugar: 6g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg
Keywords: stuffed poblano peppers, vegan poblano recipe, poblano sauce, plant-based comfort food