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You are here: Home » Avocados

Stuffed Poblano Peppers with Avocado Cilantro Sauce

Feb 4, 2018 -May contain affiliate links

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Our recipe for vegan Stuffed Poblano Peppers creates a delicious gluten-free meal it is a healthy, and beautifully presented dinner.

Birds eye view of stuffed poblano peppers with a drizzle of avocado cilantro cream over tomato sauce in a gold rimmed white baking dish

 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.

Roasted poblano peppers on a baking sheet lined with parchment paper
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!

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 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.

6 poblano peppers stuffed with quinoa, lentil and salsa mixture over parchment paper

Make a slit on each poblano pepper and stuff with quinoa, lentil, salsa mixture.

Stuffed peppers and sauce in a white baking dish with a gold rim

Place on baking dish on top of spaghetti or pizza sauce seasoned with chili powder and cumin

Birds eye view of a stuffed poblano pepper with a drizzle of avocado cilantro cream over tomato sauce on a white plate, woth 3 forks on the left hand side and a gold rimmed white baking dish with sauce and poblano pepper in the background

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Stuffed Poblano Peppers with Avocado Cilantro Sauce


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  • Author: Vicky & Ruth
  • Total Time: 40 minutes
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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 teaspoon prepared chili powder
  • ½ teaspoon cumin

For the Avocado Cilantro sauce

  • 1 Hass avocado
  • 1 tightly packed cup fresh cilantro
  • 2 tablespoon lemon
  • ⅛ teaspoon salt
  • ½ cup unsweetened plain almond milk


Instructions

  1. Preheat the oven to 400F. Line a baking sheet with parchment paper and arrange the poblano peppers on it. Bake for 20 minutes
  2. In the meantime prepare the filling.  Combine the quinoa, lentils, and salsa in a medium bowl. Mix well and set aside
  3. 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
  4. 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.
  5. Place stuffed poblano peppers on top of the spaghetti or pizza sauce and bake for 20 minutes.
  6. Top with avocado cilantro sauce, if desired.  ( see recipe below)
  7. To make the Avocado Cilantro Sauce, combine all the ingredients in a blender and blend until smooth
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes

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

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Stuffed poblano peppers with a drizzle of avocado cilantro cream over tomato sauce in a gold rimmed white baking dish

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Reader Interactions

Comments

  1. Tara

    July 11, 2018 at 12:13 am

    Made this for dinner tonight. Used enchilada sauce instead of spaghetti. Turned out amazing! Will definitely make it again.

    Reply
    • Vicky & Ruth

      August 02, 2018 at 4:54 pm

      what a great idea to use enchilada sauce. thanks for sharing

      Reply

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Welcome!

We are Vicky & Ruth, authors of the vegan cookbook Tahini and Turmeric. Born and raised in a multicultural Jewish-Lebanese-Spanish household our culinary journey began in Barcelona, Spain where we learned from our family the rich flavors of Lebanon, Turkey, Israel, Morocco, and Spain. From our mother's fragrant Lebanese dishes to our grandmother's secret Sephardic Turkish specialties, our Moroccan friend's fragrant recipes, our sister's vibrant Israeli creations, and our neighbor's authentic Spanish fare, each dish was a key that unlocked new exciting yumminess.

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