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.
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)
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.
What others are reading
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!
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References
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