Best 3 Vegetarian Stuffed Poblano Peppers Recipes
Embark on a culinary journey with our tantalizing vegetarian stuffed poblano peppers, a symphony of flavors and textures that will delight your taste buds. These roasted poblano peppers are generously filled with a flavorful mixture of quinoa, black beans, corn, and a blend of aromatic spices, creating a hearty and satisfying main course. Accompanying this main dish are three delectable recipes: a refreshing tomatillo salsa that adds a tangy kick, a creamy and rich avocado crema for a luscious finish, and a simple yet flavorful Mexican rice that perfectly complements the stuffed poblanos. Prepare to indulge in a vibrant and wholesome plant-based meal that showcases the culinary wonders of Mexican cuisine.
Here are our top 3 tried and tested recipes!
VEGETARIAN STUFFED POBLANOS PEPPERS
Stuffed Poblano Peppers are roasted, then packed with a hearty rice mixture of spices, beans, zucchini and corn. With easy prep ahead and freezer friendly options, these vegetarian stuffed poblano peppers are a family favorite! Make the stuffing and avocado cream up to two days ahead for meal prep. Or make the entire recipe, refrigerate and bake the next evening. The stuffing can also be frozen for longer storage. This recipe is vegetarian, easily vegan and gluten free.
Provided by Traci York | Vanilla And Bean
Categories Dinner
Time 1h20m
Number Of Ingredients 26
Steps:
- Set one oven rack to the top of the oven, another rack in the center and preheat oven to broil.
- Make one slit in each of the poblanos from the stem to tip (the seeds will be removed after roasting). Arrange evenly on a baking sheet. Place the poblanos on the top rack.
- Using tongs, turn the poblanos about every 2 - 3 minutes for a total of about 9 - 12 minutes, or until they're nice and charred (blistered) on each side. Remove from oven and transfer the peppers to a covered container to steam for about 10 minutes (this makes them easier to peel). The peppers will be soft at this point. Lower the oven temperature to 375 Fahrenheit (190 Celsius).
- Once the peppers are steamed, carefully peel the skins off the peppers, working the seeds out with a little bit of running water (this helps them cool as well) and a gentle knife keeping the peppers in tact as best you can. Pat dry and set aside.
- While the peppers are roasting, in a medium sauce pot or Dutch oven, add the oil and heat on medium until shimmering. Add the onion and bell pepper and saute' on medium low for about 5 minutes or until softened. Add the rice and stir for two minutes, slightly toasting. To the rice mixture add the salt, cumin, paprika, chili powder, and garlic and stir for about 1 minute or until spices are fragrant. Stir in the tomato paste, salsa and broth. Bring to a boil, then reduce heat to low. Lid the pot and cook for about 16-18 minutes, or until the rice in tender. Remove lid and stir. The rice will be moist and creamy. Remove from heat. If the rice is sticking add a splash of water. Stir. Relid and allow to rest off heat for 10 minutes.
- Stir in the zucchini, corn, beans and cheese (if using). Squeeze in the lime juice. Stir. Taste for salt adjustment. Set aside.
- Lightly oil (or use pan spray) a casserole dish and set aside.Carefully stuff each pepper with the stuffing, shaping the pepper around the stuffing. Transfer to the casserole, laying the peppers snugly against each other. MAKE AHEAD: At this point the peppers can be covered with foil and held in the fridge for up to two days. Bake as directed.Cover the baker with foil, then bake in a 375 Fahrenheit oven for about 20 minutes or until heated through.
- In a food processor add the avocado, cilantro, jalapeño, salt, lemon, and cumin. Whirl ingredients while drizzling about 1/3 cup (78 grams) of water in. The cream should be thin enough to slather or dip. Thin to desired consistency.
- Serve family style right out of the casserole with sliced avocado, cilantro, sour cream, salsa and lime wedges.
- Store in a lidded container in the refrigerator for up to three days or freeze for up to two weeks. Thaw in the refrigerator overnight, cover and rewarm in a 350 Fahrenheit oven for about 20 minutes.
Nutrition Facts : Calories 211 kcal, Carbohydrate 25 g, Protein 10 g, Fat 9 g, SaturatedFat 5 g, Sodium 656 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 Stuffed Pepper, Cholesterol 20 mg
VEGETARIAN STUFFED PEPPERS
These filling and flavorful vegetarian stuffed peppers are an updated version of my mom's stuffed peppers, which were a favorite when I was growing up in upstate New York. Whenever I make them, I'm reminded of home. -Melissa McCabe, Long Beach, California
Provided by Taste of Home
Categories Dinner
Time 4h
Yield 6 servings.
Number Of Ingredients 16
Steps:
- Place the first 12 ingredients in a large bowl; mix lightly to combine. Cut and discard tops from sweet peppers; remove seeds. Fill peppers with rice mixture. , In a small bowl, mix spaghetti sauce and water; pour half the mixture into an oval 5-qt. slow cooker. Add filled peppers. Top with remaining sauce. Sprinkle with 2 tablespoons Parmesan cheese., Cook, covered, on low 3-1/2 to 4 hours or until heated through and peppers are tender. Sprinkle with remaining Parmesan cheese.
Nutrition Facts : Calories 261 calories, Fat 8g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 815mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 7g fiber), Protein 11g protein. Diabetic Exchanges
VEGETARIAN STUFFED POBLANOS
Poblano peppers stuffed with black beans, cheese and cornmeal, from Martha Stewart Everyday Food, April 2008. I've mostly just stolen this recipe from marthastewart.com, but added a few tips. If the poblanos are a little flattish, be sure to slice the peppers so that they they form a deep "pocket" to stuff. Be sure to use a reasonably good cheese. If you can't find good quality pepper jack, use plain Monterey Jack or cojack cheese and be sure to include the minced pepper. Cook time includes cooling time.
Provided by Podkayne
Categories Black Beans
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425. In a blender, combine tomatoes in puree, jalapeno, half the onions, and 2 whole garlic cloves; puree. Season with salt. Pour sauce into a 9-by-13-inch baking dish; set aside.
- In a medium bowl, combine beans, cornmeal, 1/2 cup cheese, remaining onions, minced garlic, cumin, and 3/4 cup water; season with salt and pepper.
- Dividing evenly, stuff poblano halves with bean mixture; place on top of sauce in baking dish. Sprinkle poblanos with remaining 1/2 cup cheese; cover baking dish tightly with aluminum foil.
- Bake until poblanos are tender, about 45 minutes. Uncover, and continue to cook until sauce is thickened slightly and cheese is browned, 10 to 15 minutes more. Let cool 10 minutes.
- Plate the stuffed poblanos, sprinkle with crushed tortilla chips and top with sauce.
Tips:
- Choose firm, ripe poblano peppers: Look for peppers that are deep green in color and have smooth, unblemished skin. Avoid peppers that are soft or have wrinkles.
- Roast the poblano peppers before stuffing: Roasting the peppers enhances their flavor and makes them easier to peel. To roast the peppers, place them on a baking sheet and broil them for 10-15 minutes, or until the skin is blistered and charred. Once roasted, place the peppers in a paper bag and let them steam for 10 minutes. This will help to loosen the skin.
- Use a variety of fillings: Get creative with your fillings! Some popular options include black beans, corn, rice, cheese, and vegetables. You can also add meat or seafood to your filling, if desired.
- Season the filling well: Don't be afraid to experiment with different spices and herbs. Some good options include chili powder, cumin, garlic powder, onion powder, and smoked paprika.
- Stuff the peppers tightly: Once you've prepared your filling, stuff the peppers tightly. This will help to prevent them from falling apart during baking.
- Bake the peppers until heated through: Bake the stuffed peppers in a preheated oven for 20-30 minutes, or until the filling is heated through and the peppers are tender.
Conclusion:
Vegetarian stuffed poblano peppers are a delicious and versatile dish that can be enjoyed for lunch or dinner. They're also a great way to use up leftover vegetables. With a little creativity, you can create a unique and flavorful dish that everyone will love. So next time you're looking for a new vegetarian recipe, give stuffed poblano peppers a try!
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