Vegan Stuffed Poblano Peppers: A Flavorful Fiesta in Every Bite

Embrace the vibrant flavors of Mexican cuisine with these delicious Vegan Stuffed Poblano Peppers. This recipe transforms ordinary poblano peppers into a fiesta of textures and tastes, showcasing a hearty lentil and quinoa filling bursting with savory spices. Whether you’re a seasoned vegan or simply seeking a satisfying and healthy meal, these stuffed peppers are sure to become a new family favorite.

Why You’ll Love This Vegan Stuffed Poblano Pepper Recipe

These Vegan Stuffed Poblano Peppers are:

• Packed with plant-based protein: Lentils and quinoa provide a healthy dose of protein, making this dish both satisfying and nutritious.
• Bursting with flavor: A medley of spices, fire-roasted tomatoes, and corn create a symphony of flavors that will tantalize your taste buds.
• Easy to customize: Make it your own by adding your favorite veggies, swapping out the grains, or adjusting the spice level to your liking.
• Perfect for meal prep: Prepare a batch on Sunday for easy, delicious lunches or dinners throughout the week.

Ingredients You’ll Need

For the Filling:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup cooked lentils, drained and rinsed
• ½ cup cooked quinoa, drained
• 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
• ½ cup frozen corn kernels
• 1 teaspoon chili powder
• ½ teaspoon cumin
• ¼ teaspoon smoked paprika
• Salt and black pepper, to taste

For the Peppers:

• 4 large poblano peppers
• ½ cup vegan shredded cheese (optional)

Let’s Get Cooking!

1. Prep the Peppers: Preheat your oven to 400°F (200°C). Slice the poblano peppers in half lengthwise and carefully remove the seeds and membranes.

   Preparing Poblano Peppers

2. Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for another minute, until fragrant.

3. Combine the Filling: Add the cooked lentils, quinoa, fire-roasted tomatoes, corn, chili powder, cumin, smoked paprika, salt, and pepper to the skillet. Cook, stirring occasionally, until heated through, about 5 minutes.

   Combining Vegan Filling Ingredients

4. Stuff the Peppers: Arrange the halved poblano peppers in a baking dish. Generously fill each pepper half with the lentil and quinoa mixture.

   Stuffing Poblano Peppers

5. Bake to Perfection: Cover the baking dish with foil and bake for 20 minutes. Uncover and bake for an additional 10-15 minutes, or until the peppers are tender and the filling is heated through.

   “For an extra layer of flavor, try broiling the peppers for the last few minutes to get a slightly charred top,” suggests Chef Amelia Greene, author of “The Vegan Pantry.”

6. Add the Cheese (Optional): If desired, sprinkle the stuffed peppers with vegan shredded cheese during the last 5 minutes of baking.

7. Serve and Enjoy: Serve your Vegan Stuffed Poblano Peppers immediately. They’re delicious on their own or with a side of brown rice, quinoa, or a simple salad.

   Delicious Vegan Stuffed Poblano Peppers

Tips for the Best Vegan Stuffed Poblano Peppers:

• Roast the Peppers: For an even deeper flavor, roast the poblano peppers over an open flame or under the broiler before filling.
• Adjust the Spice: Control the heat by adding more or less chili powder. You can also add a pinch of cayenne pepper for extra heat.
• Get Creative with Fillings: Don’t be afraid to experiment with different fillings! Try black beans, sweet potatoes, or other vegetables.
• Make it a Meal Prep Dream: These stuffed peppers reheat beautifully, making them a perfect option for meal prepping. Store them in an airtight container in the refrigerator for up to 3 days.

FAQs About Vegan Stuffed Poblano Peppers

Can I freeze Vegan Stuffed Poblano Peppers?

Absolutely! Assemble the peppers as directed, but do not bake them. Freeze them in a freezer-safe container for up to 3 months. When ready to bake, thaw overnight in the refrigerator and bake as instructed, adding an extra 10-15 minutes to the cooking time.

What can I substitute for quinoa?

Brown rice, couscous, or even cauliflower rice would make excellent substitutes for quinoa in this recipe.

How do I know when the poblano peppers are cooked?

The peppers are cooked when they are tender and easily pierced with a fork.

Are poblano peppers spicy?

Poblano peppers have a mild heat level, but it can vary. Removing the seeds and membranes will reduce the spiciness.

Can I make these in a slow cooker?

Yes, you can! Simply follow the instructions for the filling, then stuff the peppers and cook on low for 4-6 hours, or until the peppers are tender.

This Vegan Stuffed Poblano Pepper recipe is a delicious and satisfying way to enjoy a healthy and flavorful meal. With its versatility and ease of preparation, it’s sure to become a go-to recipe for busy weeknights or special occasions.

For more hearty and delicious vegan recipes, be sure to check out our vegan winter meal ideas and family friendly vegan meals. If you’re in the mood for something different, our vegan biscuits and gravy and vegan swedish meatball sauce are sure to please. And for a festive touch, explore our vegan easter dinner ideas.