Our recipe for vegan Stuffed Poblano Peppers creates a delicious gluten-free meal it is a healthy, and beautifully presented dinner.
We have to admit, we’ve always loved presents.
Beautifully-wrapped packages that surprise and delight the imagination allow us to engage in child-like wonder about their contents, and giggle with anticipation while uncovering their contents. That may be why we love to eat stuffed vegetables -- their hidden cache of savory flavors is always a surprise, especially this delicious Stuffed Poblano Pepper dish that is quick and easy to make and full of protein and fiber.
About our Recipe for Stuffed Poblano Peppers
Our Stuffed Poblano Peppers are tidy little bundles stuffed with a delightful mixture of lentils, quinoa, and salsa; and finished with a drizzle of creamy vegan avocado cilantro sauce. These perfect little poblano triangles look beautiful lined up in a shallow baking dish, or individually-plated in tomato sauce.
Stuffed poblano peppers, known as Chiles Rellenos (stuffed chiles) in their native Mexico, are made using the mild poblano pepper. Poblano peppers can range in their heat levels, so while most will be mild, you may find a few that are uncommonly spicy. Choose green poblano peppers over their more mature (and spicer) red cousins or prepare an even milder dish using small bell peppers.
Roast whole Poblano peppers at 400F for 20 minutes
How to Make these Easy Stuffed Poblano Pepper Recipe
An easy dinner: Our Stuffed Poblano Peppers are easy to make. When rushed for time, we bake the whole poblanos, fill with the quinoa-lentil stuffing, and place on top of a baking dish that has a layer of marinara sauce on the bottom for the peppers to rest in. We like to spice the marinara sauce with chili powder and cumin before adding the peppers. Once assembled, you can shave a little vegan cheese on top, then bake.
Making Ahead and Freezing: For extra time savings, roast the peppers ahead of time. They can be kept up to 3-4 days in the refrigerator before stuffing, and freeze well until ready to use. The peppers can also be frozen after being assembled, so it’s a perfect reason to double the recipe and have an extra prepared dinner ready for defrosting!
In a bowl mix lentils, quinoa and salsa
Our Stuffed Poblano Peppers can be served on a bed of rice, nutty wheat berries, or riced cauliflower, with a generous spoonful of corn salsa on the side. We like to top them with a sprinkle of fresh cilantro or parsley, avocado slices, pickled jalapeno slices, or microgreens. Try them with our Smashed Potatoes with Chimichurri, and fresh Avocado Mango Salad for a perfect meal.
Make a slit on each poblano pepper and stuff with quinoa, lentil, salsa mixture.
Place on baking dish on top of spaghetti or pizza sauce seasoned with chili powder and cumin
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Stuffed Poblano Peppers with Avocado Cilantro Sauce
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
Description
Our recipe for vegan Stuffed Poblano Peppers creates a delicious vegan and gluten-free meal that is healthy, exotic, and beautifully presented either as a main course or appetizer.
Ingredients
- 6 poblano peppers
- 2 cups cooked quinoa
- 1 cup cooked lentils
- 1 cup of your favorite salsa
- 15oz spaghetti or pizza sauce
- ½ tsp prepared chili powder
- ½ tsp cumin
For the Avocado Cilantro sauce
- 1 Hass avocado
- 1 tightly packed cup fresh cilantro
- 2 tbsp lemon
- ⅛ tsp salt
- ½ cup unsweetened plain almond milk
Instructions
- Preheat the oven to 400F. Line a baking sheet with parchment paper and arrange the poblano peppers on it. Bake for 20 minutes
- In the meantime prepare the filling. Combine the quinoa, lentils, and salsa in a medium bowl. Mix well and set aside
- Combine the spaghetti or pizza sauce with chili powder and cumin. Mix well and spread it on the bottom of an 11x7 inch baking dish
- Take poblanos out of the oven, but don't turn the oven off and let them cool until they are cool enough to handle, make a slit on each pepper, carefully remove seeds and membranes and stuff with quinoa mixture.
- Place stuffed poblano peppers on top of the spaghetti or pizza sauce and bake for 20 minutes.
- Top with avocado cilantro sauce, if desired. ( see recipe below)
- To make the Avocado Cilantro Sauce, combine all the ingredients in a blender and blend until smooth
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 200
- Sugar: 11
- Sodium: 660
- Fat: 5.2
- Saturated Fat: 0.7
- Unsaturated Fat: 3.4
- Trans Fat: 0
- Carbohydrates: 34.5
- Fiber: 9
- Protein: 8
- Cholesterol: 0
Tara says
Made this for dinner tonight. Used enchilada sauce instead of spaghetti. Turned out amazing! Will definitely make it again.
Vicky & Ruth says
what a great idea to use enchilada sauce. thanks for sharing