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
Scale
- 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
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
- 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