Vegan Stuffed Poblano Peppers: A Flavorful Fiesta in Every Bite

Stuffed poblano peppers, or chiles rellenos as they’re known in Spanish, are a beloved Mexican dish that’s traditionally filled with cheese and fried. But fear not, herbivores! This vegan stuffed poblano peppers recipe captures all the vibrant flavors of the original while being completely plant-based and, dare we say, even more delicious!

Why You’ll Love This Recipe

These vegan stuffed poblano peppers are:

• Hearty and satisfying: Packed with protein and fiber from black beans, quinoa, and corn.
• Flavor-packed: A medley of spices and fresh herbs create a fiesta in your mouth.
• Easy to make: Roasting the peppers is a breeze, and the filling comes together quickly.
• Customizable: Feel free to experiment with different veggies, beans, and grains.
• Impressive to serve: Perfect for weeknight dinners or special occasions.

Ingredients You’ll Need

For the Roasted Poblano Peppers:

• 4 large poblano peppers
• Four whole poblano peppers on a wooden cutting board

For the Quinoa Filling:

• 1 cup cooked quinoa
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 (15-ounce) can black beans, rinsed and drained
• 1 cup corn kernels, fresh or frozen
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika
• Salt and pepper to taste

For the Vegan Queso Sauce (Optional, but highly recommended!):

• 1 cup raw cashews, soaked in boiling water for 30 minutes, then drained
• 1/2 cup nutritional yeast
• 1/2 cup water
• 2 tablespoons lemon juice
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper to taste

For Garnish:

• Fresh cilantro, chopped
• A bunch of fresh cilantro on a wooden cutting board

Let’s Get Cooking!

Roasting the Poblano Peppers:

1. Preheat your oven to 400°F (200°C).
2. Wash the poblano peppers and pat them dry.
3. Using a sharp knife, carefully cut a slit lengthwise down one side of each pepper.
4. Remove the seeds and membranes from the inside of the peppers.
5. Place the peppers on a baking sheet lined with parchment paper.
6. Roast for 20-25 minutes, flipping halfway through, until the skin is blistered and blackened in spots.
7. Four roasted poblano peppers on a baking sheet
8. Remove from the oven and immediately transfer the peppers to a bowl and cover with plastic wrap or a damp towel. This will help loosen the skin.
9. Once cool enough to handle, carefully peel off as much of the blackened skin as possible.

Preparing the Quinoa Filling:

1. While the peppers are roasting, prepare the quinoa filling.
2. Heat the olive oil in a large skillet over medium heat.
3. Add the chopped onion and cook for 3-4 minutes, until softened.
4. Add the minced garlic and cook for another minute, until fragrant.
5. Stir in the chopped red bell pepper, black beans, corn, diced tomatoes, chili powder, cumin, smoked paprika, salt, and pepper.
6. A skillet with the quinoa filling simmering on a stovetop
7. Bring the mixture to a simmer and cook for 5-7 minutes, until the vegetables are tender and the flavors have melded.
8. Stir in the cooked quinoa and cook for another minute, until everything is heated through.

Making the Vegan Queso Sauce (Optional):

1. While the peppers and filling are cooking, prepare the vegan queso sauce.
2. Combine the drained cashews, nutritional yeast, water, lemon juice, garlic powder, onion powder, salt, and pepper in a high-speed blender.
3. Blend on high speed for 2-3 minutes, scraping down the sides as needed, until you have a smooth and creamy sauce.
4. A bowl of creamy vegan queso sauce

Assembling the Stuffed Poblano Peppers:

1. Preheat your oven to 350°F (175°C).
2. Carefully stuff each roasted poblano pepper with the quinoa filling, dividing it evenly. Don’t overstuff the peppers.
3. Place the stuffed peppers in a baking dish.
4. Stuffed poblano peppers arranged in a baking dish
5. If using, drizzle the vegan queso sauce over the top of the peppers.
6. Bake for 15-20 minutes, or until the peppers are heated through and the cheese sauce is bubbly and slightly browned on top.

Serving and Enjoying:

1. Garnish the stuffed poblano peppers with fresh cilantro and serve immediately.
2. These peppers are delicious on their own, but you can also serve them with a side of brown rice, quinoa, or a simple green salad.
3. A plated serving of vegan stuffed poblano peppers with garnishes

Chef’s Tips for the Best Stuffed Poblano Peppers:

“For an extra smoky flavor, try charring the poblano peppers over an open flame on your gas stovetop or grill before roasting.” – Chef Miguel Vega, renowned vegan chef and author

“Don’t be afraid to experiment with different fillings! You can add chopped mushrooms, sweet potatoes, or even lentils to the quinoa mixture.” – Chef Miguel Vega

FAQs About Vegan Stuffed Poblano Peppers:

Can I make these ahead of time?

Absolutely! You can roast the peppers, prepare the filling, and even make the queso sauce up to a day in advance. Then, simply assemble and bake the peppers when you’re ready to eat.

How do I store leftovers?

Leftover stuffed poblano peppers can be stored in an airtight container in the refrigerator for up to 3 days.

Can I freeze these peppers?

Yes! Once cooled, place the stuffed peppers in a freezer-safe container and freeze for up to 2 months. To reheat, thaw overnight in the refrigerator and bake at 350°F (175°C) for 20-25 minutes, or until heated through.

What can I substitute for quinoa?

If you don’t have quinoa on hand, you can use brown rice, couscous, or even lentils as the base for the filling.

Can I omit the vegan queso sauce?

Absolutely! The stuffed peppers are delicious even without the queso sauce, but if you’re a cheese lover, it’s definitely worth trying!

Final Thoughts

These vegan stuffed poblano peppers are a testament to the fact that plant-based eating is anything but boring. With their vibrant flavors, satisfying textures, and endless possibilities for customization, they’re sure to become a new family favorite. So grab your ingredients and get ready for a culinary adventure to flavor town!