Stuffed Poblano Peppers with Cashew Chipotle Sauce: A Plant-Based Feast
Silky smoky drizzle elevates hearty grain and bean filling for a crave-worthy twist.
Stuffed Poblano Peppers with Cashew Chipotle Sauce
This recipe reimagines the classic stuffed pepper by swapping bell peppers for smoky, mellow poblanos and embracing a vibrant plant-based filling. Layers of flavor crest atop each pepper — from the hearty rice-bean mix to the silken, spicy chipotle-cashew sauce. Whether served as a main course or dynamic side, these stuffed poblanos deliver a satisfying, modern take on comfort food.
Why Choose Poblano Peppers?
Poblano peppers occupy a distinct niche in Mexican cuisine, valued for their bold yet moderate heat and rich, vegetal complexity. Their size makes them ideal vessels for a variety of fillings, and when roasted, they become tender enough to eat whole while maintaining their structural integrity. Unlike green bell peppers, poblanos contribute depth and earthiness, elevating the eating experience for stuffed pepper enthusiasts.
- Mild Heat: Poblanos are noted for their gentle spice, generally milder than a jalapeño.
- Versatile: They pair beautifully with grains, legumes, cheeses, and robust sauces.
- Grill or Bake: These peppers can be roasted, baked, or even grilled to coax out their best flavors.
Ingredients Overview
Each element in this recipe serves to harmonize texture and flavor. Below is a breakdown of the essential components:
| Ingredient | Purpose |
|---|---|
| Poblano Peppers | Main vessel; brings mild heat and smokiness |
| Cooked Rice | Hearty base for the filling |
| Black Beans | Protein source and creamy texture |
| Fresh Vegetables | Tomatoes, scallions, garlic for flavor and freshness |
| Cashews (raw) | Foundation for the creamy chipotle sauce |
| Chipotles in Adobo | Brings smoky heat and depth to the sauce |
| Lime Juice & Vinegar | Acidity to brighten flavors |
| Cilantro | Herbal lift and visual appeal |
Pepper Selection and Preparation
Picking the right peppers is key. Look for poblanos that:
- Are firm with glossy, unblemished skin
- Are large enough to accommodate a generous filling
- Have straight sides for easier stuffing and roasting
To prepare poblanos for stuffing:
- Rinse and dry peppers thoroughly.
- Using a sharp knife, slice lengthwise along one side of each pepper, stopping just before cutting all the way through.
- Carefully remove seeds and membranes, preserving the outer shape intact for filling.
Building the Filling: Hearty, Herbed, and Plant-Based
This filling proves that plant-based doesn’t mean lacking in flavor or substance. Essential components include:
- Rice: Jasmine, long grain, or even brown rice works. The slight stickiness helps keep everything together.
- Black Beans: Canned or home-cooked—either blend in smoothly, lending body and earthiness.
- Tomatoes: Fresh grape tomatoes bring pop and acidity.
- Cilantro & Scallions: Both chopped and stirred in for freshness.
- Garlic: Finely minced for piquancy.
- Sour Cream (plant-based or dairy): A spoonful to bind, optional for vegan adaptation.
- Grated Cheese (optional): Monterey Jack or a plant-based meltable cheese for richness. Tip: Omit or opt for a dairy-free version for a wholly vegan meal.
Combine everything for a cohesive, hearty mixture that’s slightly mashed so it holds together in the pepper cavity. Season generously with salt and black pepper to heighten overall flavor.
Preparing the Creamy Chipotle-Cashew Sauce
The sauce is what sets this dish apart, cloaking the stuffed peppers in smoky, tangy luxury. The process is straightforward:
- Soak Raw Cashews: Allow cashews to soak in boiling water for 30 minutes or until plump and soft.
- Blend: In a high-speed blender, combine soaked cashews, water, chipotles in adobo (plus a bit of pepper liquid for heat), lime juice, vinegar, and salt. Blend until completely smooth and glossy. Add water as needed to thin the sauce to a pourable consistency.
- Taste and Adjust: Add more lime juice, adobo, or salt as desired to balance smokiness, acidity, and heat.
What others are reading
Tip: Prepare the sauce while the peppers bake, or make it ahead and refrigerate up to a week.
Baking and Assembling the Peppers
The finished peppers are firm yet yielding, the filling is tender, and the sauce pools appealingly over their tops:
- Stuff the Peppers: Gently open each poblano and fill with the rice-bean mixture, pressing down lightly to pack. Place on a parchment-lined baking sheet.
- Bake: Roast in a preheated 425°F (218°C) oven for 25 minutes. If using cheese, sprinkle some on top and return to oven for another 10-15 minutes until melted and lightly browned.
- Rest Briefly: Allow peppers to cool for a few minutes—this keeps the fillings intact and the flavors meld.
To serve: Drizzle generously with chipotle-cashew sauce, garnish with fresh cilantro, scallions, and avocado.
Variations and Additions
- Protein Boost: Add crumbled tempeh, sautéed mushrooms, or grilled tofu for more protein.
- Corn: Fold in grilled or charred corn kernels for sweetness and texture.
- Greens: Chopped spinach or kale make the filling even heartier.
- Cheese: Use dairy, or a high-quality vegan cheese for extra richness.
Experiment with fillings according to what’s in season or in your pantry. The pepper + hearty stuffing + smoky sauce template is endlessly adaptable.
Serving Suggestions
- Main Dish: Two stuffed poblanos make a generous entrée, perhaps bordered by crisp greens or a simple tomato salad.
- Side Dish: Serve singly alongside tacos or roasted vegetables for variety in a Mexican spread.
- Salsas and Avocado: The creamy chipotle sauce pairs beautifully with fruity salsas or sliced avocado for balance.
Tips for Success
- Work Ahead: Prepare the filling and sauce up to 2 days ahead; the peppers themselves can be stuffed ahead of time and baked at dinnertime.
- Blending Sauce: High-speed blenders yield the silkiest sauce, but a food processor can work if soaked cashews are extra soft.
- Grilling Option: For a smoky flavor, grill the stuffed peppers over medium heat, indirect if possible, until blistered and heated through.
Nutrition and Dietary Notes
- Vegan & Gluten-Free: The base recipe is entirely plant-based and naturally gluten-free.
- High Fiber & Protein: Beans, rice, and cashews support lasting fullness.
- Customizable Spice Level: Adjust the number of chipotles in the sauce to moderate or amp up the heat.
Frequently Asked Questions (FAQs)
Q: Can I substitute another pepper for poblanos?
A: Yes, Anaheim peppers are the closest mild alternative, though their flavor is slightly different. Bell peppers can also be used for a milder, sweeter profile.
Q: How do I keep the peppers from falling apart?
A: Leave peppers attached at the stem end, and avoid overfilling. The parchment paper helps support them during baking.
Q: Is the cashew-chipotle sauce spicy?
A: It has a moderate heat. Use less chipotle or remove seeds for a milder sauce, or add more for extra kick.
Q: Can I add meat to the stuffing?
A: Absolutely – cooked ground chicken, turkey or beef can be folded in for omnivorous adaptations, though the recipe as written is plant-based.
Q: Can I freeze stuffed poblanos?
A: Yes, baked stuffed poblanos freeze well. Let them cool completely, wrap tightly, and freeze. Thaw before reheating in the oven until warmed through.
Recipe at a Glance
- Serves: 4-6 as a main, 6-8 as a side
- Active Preparation Time: About 40 minutes
- Total Cook Time: 1 hour, including soaking for cashews
- Suitable for: Vegan, vegetarian, gluten-free diets
Detailed Step-by-Step Recipe
Ingredients
- 6 large poblano peppers
- 1 cup cooked jasmine or long grain rice
- 2/3 cup cooked black beans, drained
- 2/3 cup grape tomatoes, quartered
- 1/3 cup chopped fresh cilantro
- 4 scallions, sliced thin
- 2 garlic cloves, minced
- 1/4 cup plant-based sour cream (or dairy)
- 2/3 cup shredded Monterey Jack or vegan cheese (optional), plus extra for topping
- 1 tablespoon olive oil
- Salt and black pepper, to taste
For the Chipotle-Cashew Sauce:
- 3/4 cup raw cashews
- 1/2 cup water (+ more as needed)
- 2 chipotles in adobo (plus 1 tablespoon adobo sauce)
- 2 tablespoons fresh lime juice
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon kosher salt, plus more to taste
To Serve:
- Fresh cilantro and sliced scallion
- Sliced ripe avocado
- Fresh lime wedges
- Salsa (optional)
Instructions
- Preheat oven to 425°F (218°C). Line a baking sheet with parchment paper.
- Slice poblanos lengthwise on one side and remove seeds, leaving the stem and most of the pepper intact.
- In a large bowl, combine rice, beans, tomatoes, cilantro, scallions, garlic, sour cream, cheese (if using), salt and pepper. Mix until cohesive.
- Stuff each pepper with the rice mixture. Arrange on the prepared baking sheet. Brush with olive oil.
- Bake for 25 minutes, then top with extra cheese if desired. Continue baking until cheese is melted and peppers are tender, about 10-15 minutes more.
- Meanwhile, cover cashews with hot water and soak for 30 minutes. Drain.
- In a blender, combine cashews, water, chipotles, adobo sauce, lime juice, vinegar, and salt. Blend until totally smooth, adding water as needed to thin.
- Let peppers rest briefly. Drizzle with chipotle-cashew sauce, garnish, and serve.
Nutritional Information (Estimate per Serving)
- Calories: 320
- Protein: 9g
- Fat: 15g (with cashew sauce and avocado)
- Carbohydrates: 38g
- Fiber: 6g
- Sodium: 400mg
Top Chef Tips & Troubleshooting
- Can’t find poblanos? Substitute with Anaheim peppers for similar size and mild spice.
- Filling too dry? Add a few tablespoons broth or salsa before stuffing.
- Want crispier peppers? Broil briefly at the end, watching closely.
- Extra sauce? Use as a dip for tortilla chips or drizzle on tacos.
Final Thoughts
Stuffed poblano peppers with chipotle-cashew sauce unite the earthiness of roasted peppers, the hearty simplicity of beans and rice, and the creamy heat of a signature plant-based sauce. The recipe’s adaptability makes it a favorite for family dinners or casual entertaining, and the robust flavors will convert anyone skeptical of meat-free comfort food.
Embrace the experience: share your version, sub in seasonal produce, and enjoy a dish that’s as nourishing as it is lively.
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