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Stuffed Poblano Peppers with Avocado Cilantro Sauce

  • Author: Vicky & Ruth
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes


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.


  • 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

For the Avocado Cilantro sauce

  • 1 Hass avocado
  • 1 tightly packed cup fresh cilantro
  • 2 tbsp lemon
  • 1/8 tsp salt
  • 1/2 cup unsweetened plain almond milk


  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


  • 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