Vegan Stuffed Poblano Peppers

Indulge in the bold flavors of these Vegan Stuffed Poblano Peppers, a satisfying plant-based meal that’s as nutritious as it is delicious! Roasted poblano peppers serve as the perfect vessel for a savory stuffing of fluffy quinoa, tender black beans, and aromatic spices like cumin, chili powder, and paprika. Topped with a luscious avocado crema, made with creamy avocado, zesty lime juice, and almond milk, this recipe balances vibrant heat and cooling richness in every bite. With just 20 minutes of prep time, this wholesome, gluten-free dish is perfect for weeknight dinners or as a hearty centerpiece for your next gathering. Make these stuffed peppers your new favorite comfort food with a Mexican-inspired twist!

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 whole Poblano peppers
• 1 cup Quinoa
• 2 cups Vegetable broth
• 1 can Black beans
• 1 small Yellow onion, diced
• 3 cloves Garlic cloves, minced
• 2 tablespoons Tomato paste
• 1 teaspoon Cumin
• 1 teaspoon Chili powder
• 1 teaspoon Paprika
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.25 cup Fresh cilantro, chopped
• 1 large Avocado
• 2 tablespoons Lime juice
• 3 tablespoons Unsweetened almond milk
• 2 tablespoons Olive oil

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

Slice the tops off the poblano peppers and remove the seeds and membranes. Lightly brush them with 1 tablespoon of olive oil and place them on the baking sheet. Roast in the oven for 15 minutes, flipping halfway through, until they are tender and slightly charred.

Step 3

While the peppers are roasting, rinse the quinoa thoroughly under cold water. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed and the quinoa is fluffy.

Step 4

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Stir in the garlic, tomato paste, cumin, chili powder, paprika, salt, and black pepper. Cook for an additional 2 minutes or until fragrant.

Step 5

Add the black beans (drained and rinsed) and cooked quinoa to the skillet. Mix well to combine, then remove from heat and stir in the chopped cilantro.

Step 6

Stuff the roasted poblano peppers with the quinoa and black bean mixture, dividing it evenly among the peppers. Return the stuffed peppers to the oven and bake for an additional 10 minutes.

Step 7

While the peppers are baking, prepare the avocado crema. In a blender or food processor, combine the avocado, lime juice, and almond milk. Blend until smooth and creamy.

Step 8

Once the peppers are done, remove them from the oven and let them cool slightly. Drizzle the avocado crema over the stuffed peppers and serve immediately.

Nutrition Facts

Serving size	(1984.4g)

Amount per serving	% Daily Value*
Calories	1895.2

Total Fat 80.3g	0%
Saturated Fat 10.0g	0%
Polyunsaturated Fat 7.9g
Cholesterol 0mg	0%
Sodium 4897.6mg	0%
Total Carbohydrate 248.6g	0%
Dietary Fiber 55.6g	0%
Total Sugars 37.5g
Protein 67.0g	0%

Vitamin D 16.5IU	0%
Calcium 518.1mg	0%
Iron 20.9mg	0%
Potassium 3818.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.4%

Protein: 13.5%

Carbs: 50.1%