Vegan Stuffed Poblano Peppers: A Flavorful Plant-Based Classic
Rice, beans, and avocado crema fuse into a bold, plant-based Latin-inspired feast.
Vegan Stuffed Poblano Peppers
Experience a bold, satisfying dinner with Vegan Stuffed Poblano Peppers: roasted poblanos filled with spiced brown rice and pinto beans, topped with a luscious avocado crema. This recipe is all about simplicity, plant-based nourishment, and big Mexican-inspired flavors. In this guide, we’ll walk through every step, including tips for the best flavor, swaps, storage, and serving ideas.
Why Make Vegan Stuffed Poblano Peppers?
- Plant-Based Perfection: 100% vegan and naturally gluten-free.
- Big Flavor, Simple Prep: Just 9 basic ingredients and minimal prep.
- Wholesome: Packed with protein, fiber, and essential nutrients.
- Customizable: Plenty of ways to adapt to your taste or what you have on hand.
For an exciting twist on your stuffed poblano experience, explore our recipe for Stuffed Poblano Peppers with Cashew Chipotle Sauce. This plant-based feast enhances the traditional flavors with a creamy, smoky sauce that elevates each bite. It’s the perfect alternative for those craving a hint of extra richness in their meals.
Ingredients
Here’s everything you’ll need for this vibrant dish:
Rice
- 12 cups water (for boiling rice)
- 1 cup uncooked brown rice
- 1 Tbsp avocado oil
- 1/2 medium white or yellow onion, thinly sliced
- 1/2 tsp ground cumin
- 1/4 tsp sea salt
- 1/3 cup chunky red or green salsa (+ extra for topping)
- 1/4 cup cilantro (+ extra for serving)
Poblano Peppers
- 4 poblano peppers (whole, skin on)
- 1 tsp avocado, olive, or coconut oil
Beans
- 1 (15-ounce) can pinto beans (lightly drained)
- 1/4 tsp ground cumin
- Pinch of sea salt (to taste)
If you're looking for a classic and comforting take, don’t miss our Stuffed Poblano Peppers recipe. This version highlights a cheesy and satisfying filling that holds the essence of traditional Mexican cuisine while remaining entirely plant-based. It’s a crowd-pleaser that will make your family ask for seconds!
Toppings (Optional, Highly Recommended!)
- Vegan green chili queso (for extra richness)
- Creamy avocado cilantro dressing (use 1 whole avocado)
- Hot sauce
- Fresh cilantro leaves
- Sliced avocado
How to Make Vegan Stuffed Poblano Peppers
- Prepare the Rice:
- Bring 12 cups of water to a boil in a large pot. Add the brown rice and stir once. Reduce to medium heat and simmer, uncovered, for about 30 minutes. Drain and rinse with cold water to stop cooking.
- In a pan, heat 1 Tbsp oil over medium heat. Add the sliced onion and cook until fragrant and golden, about 4-5 minutes.
- Stir in the cumin, salt, then add cooked rice. Mix well, then add salsa and cilantro. Stir and cook for 2-3 minutes until heated through and flavors meld. Set aside.
- Roast the Poblano Peppers:
- Brush poblanos with oil and place under a broiler or directly over a gas flame.
- Rotate until skins are blistered and slightly charred on all sides (about 5-7 minutes).
- Transfer to a bowl, cover with a plate or plastic wrap, and steam for 5-10 minutes to loosen skins.
- When cool enough to handle, gently peel away as much skin as possible. Cut a slit down one side, gently remove seeds, and set aside for stuffing.
- Prepare the Beans:
- Rinse and lightly drain pinto beans. Warm in a small saucepan or microwave with cumin and salt for 2-3 minutes.
- Stuff and Bake:
- Preheat oven to 400°F (204°C). Arrange peppers on a parchment-lined baking sheet.
- Spoon a generous layer of beans, followed by rice, into each poblano. Avoid overfilling to prevent splitting.
- Bake for 15-20 minutes, or until warmed through and slightly browned on top.
- Toppings & Finishing Touches:
- Top with avocado crema or a creamy avocado cilantro dressing.
- Add salsa, extra cilantro, hot sauce, or vegan queso if desired.
- Serve hot, with lime wedges if available.
Keys for Success
- Don’t rush the roasting: Let poblanos blister fully for the best flavor and easiest peeling.
- Rinse rice well: Removes extra starch and ensures fluffiness.
- Customize your fillings: Black or white beans work as beans, and quinoa or cauliflower rice can substitute brown rice.
- Use fresh salsa: It makes a big difference in depth of flavor.
- Keep toppings generous! Avocado crema brings it all together.
Nutritional Overview (Per Serving)
| Calories | Protein | Fiber | Fat | Carbs |
|---|---|---|---|---|
| Approx. 250-300 | ~8g | ~7g | ~9g | ~45g |
*Values may vary depending on choice of toppings and portion size.
Tips for Perfect Stuffed Poblanos
- Make ahead: Prep rice and beans in advance. Store fillings and peppers separately for easy assembly later.
- Storage: Leftovers keep up to 3 days refrigerated. Reheat in the oven for best texture.
- Freezing: Stuffed peppers (pre-baked) can be frozen. Wrap individually and bake directly from frozen, adding a few extra minutes as needed.
- Serving ideas: Pair with simple green salad, grilled corn, or Mexican-style slaw.
Variations & Swaps
- Swap the beans: Use black beans or cannellini beans for a twist.
- Add veggies: Stir in sautéed mushrooms, zucchini, or corn for extra color.
- Spice it up: Add diced jalapeños to the filling or topping for a kick.
- For extra protein: Mix cooked lentils into the rice for heartier filling.
- Low-carb option: Substitute cauliflower rice for brown rice.
Serving Suggestions
- Sprinkle with vegan cheese or queso, then broil for a melty finish.
- Serve with tortilla chips, extra salsa, and lime wedges on the side.
- Top with crisp slaw or radishes for crunch.
Frequently Asked Questions (FAQs)
Q: Are stuffed poblano peppers spicy?
A: Poblanos are usually mild, with a deep pepper flavor and just a slight heat. If you are very sensitive to spice, be mindful that occasionally a pepper can be spicier than average.
Q: Can I make this recipe oil-free?
A: Yes! Simply sauté onions and roast the peppers without oil. The filling will remain flavorful.
Q: What are the best toppings for vegan stuffed poblano peppers?
A: Popular options include avocado crema, vegan cheese or queso, fresh cilantro, salsa, and sliced avocado.
Q: Can I grill the peppers instead of broiling them?
A: Absolutely. Grilling imparts a smoky, charred flavor that works beautifully with this recipe. Just turn them regularly until evenly blistered.
Q: How should leftovers be stored?
A: Keep cooked stuffed peppers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until heated through.
What Makes This Recipe a Standout?
- Balanced nutrition: Offers a good mix of protein, fiber, and healthy fats without processed ingredients.
- Versatile: Great for meal prep, family dinners, or casual gatherings.
- Bursting with flavor: Brown rice, salsa, cumin, and roasted poblanos build bold flavor without heavy sauces or dairy.
Try More Mexican-Inspired Vegan Recipes
Share Your Experience!
Did you try this recipe? Let us know your thoughts! Leave a comment or rating, and share a photo if you make it. Tag your creations and inspire others to cook delicious, wholesome, plant-based meals at home.
References
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Sneha is a relationships and lifestyle writer with a strong foundation in applied linguistics and certified training in relationship coaching. She brings over five years of writing experience to thebridalbox, crafting thoughtful, research-driven content that empowers readers to build healthier relationships, boost emotional well-being, and embrace holistic living.
Read full bio of Sneha Tete
Read full bio of Sneha Tete
