Name: Stuffed Poblano Peppers with Avocado Cilantro Sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 6 poblano peppers; 2 cups cooked quinoa; 1 cup cooked lentils; 1 cup of your favorite salsa; 15oz spaghetti or pizza sauce; 1/2 tsp prepared chili powder; 1/2 tsp cumin

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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

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.

A Peck of 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 chile rellenos (stuffed chiles) in their native Mexico, are made using the mild poblano pepper. Take care, though, these 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.

Roasted poblano peppers over parchment paper

Roast whole Poblano peppers at 400F for 20 minutes

An Easy Meal for Today and Tomorrow

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.

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!

Cooked quinoa, lentils and salsa in a clear glass bowl on a drak gray surface

In a bowl mix lentils, quinoa and salsa

Our Stuffed Poblano Peppers can be served on a bed of rice, nutty wheatberries, 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

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