Vegetarian Stuffed Poblano Peppers (Printer-Friendly)
Roasted poblanos filled with rice, beans and spices. Hearty, zesty, and perfect for plant-based meals.
# What You’ll Need to Cook:
→ Rice Mixture
01 -
1 cup jasmine or basmati white rice
02 -
1/2 cup finely chopped red onion
03 -
2 cloves garlic, minced
04 -
1 teaspoon ground cumin
05 -
1 teaspoon smoked paprika
06 -
2 teaspoons cooking oil
07 -
1.25 cups water
→ Stuffed Peppers
08 -
6 large poblano peppers
09 -
2 cups cooked black beans or 1 can (19 oz), drained and rinsed
10 -
1 cup frozen corn kernels
11 -
1/2 cup salsa of choice
12 -
1 teaspoon chili powder
13 -
1/2 teaspoon ground cumin
14 -
1/4 cup chopped fresh cilantro
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1 cup shredded vegan cheese
16 -
2 teaspoons cooking oil
→ Optional Avocado Crema
17 -
1 ripe avocado
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2 tablespoons lime juice
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2 tablespoons chopped fresh cilantro
20 -
1 clove garlic
21 -
2–3 tablespoons water, as needed
# Steps to Prepare:
01 -
Heat oil in a saucepan over medium heat. Add red onion and garlic, sauté for 2–3 minutes. Stir in cumin, paprika, and rice, and toast for 1 minute. Add water, bring to a simmer, cover, reduce heat to low and cook for 14 minutes. Remove from heat and let sit covered for 5 minutes before fluffing with a fork.
02 -
Preheat oven to broil. Line a baking sheet with foil. Cut around the stem of each pepper and remove seeds. Slice from top to tip creating a pocket without cutting completely in half. Arrange on sheet and broil 6–7 minutes per side until blistered but still firm.
03 -
Heat oil in a skillet over medium heat. Add beans, corn, salsa, chili powder, and cumin. Cook for 3–5 minutes, stirring occasionally. Turn off heat, stir in cooked rice and cilantro.
04 -
Preheat oven to 425°F (220°C). Lightly grease a 9×13-inch baking dish. Stuff each poblano with about 1/2 cup of filling. Distribute remaining filling evenly. Sprinkle with shredded vegan cheese. Bake for 8–10 minutes until cheese is melted.
05 -
Blend avocado, lime juice, cilantro, garlic, and water until smooth, adding water gradually to adjust consistency.
06 -
Divide peppers between plates. Drizzle with avocado crema or serve with guacamole, salsa, sour cream, cilantro, and lime wedges.
# Extra Cooking Tips:
01 -
Roast the peppers before stuffing to enhance flavor and improve texture.
02 -
Use mild salsa to control heat level if sensitive to spice.
03 -
Reserve extra filling for burritos, taco salads, or as a side dish.