Are you looking to pack up your pantry with a hearty plant-based meal that is alluringly tasty and nutritionally dense simultaneously? Assuredly, vegetarian stuffed poblano peppers are your go-to meal! Poblano chiles, with their fruity depth and slightly heated quality, add the perfect splash to every dish. Sprinkle it as a classic dressing on your dishes, or blend them with cream sauce and add them to your salads – they will turn every meal into a delectable item.
As you scroll down this article, you will get an idea about how to cook this veggie-rich dish, a couple of notes regarding the recipe, and an idea about how to store and reheat it as per requirement.
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How to prepare vegetarian stuffed poblano peppers?
Looking for a quick dinner in the middle of the week after exhausting all your options? Blister the poblanos, make the rice and veggies, and add the zucchini and beans to this concoction. Whip up the cream and let the peppers bake – your dish is ready to be served. That’s how easy it is! Let’s get to the basics –
Note: The metrics are as per US standards
What you’ll need?
- . Poblano peppers (4)
- . Avocado oil (separated, 1 cup – use it as per instructions)
- . Dried oregano and smoked paprika (1 teaspoon each) – if not, you may use regular paprika
- . Diced jalapeno (1, optional)
- . Pepper, cumin, garlic, and onion powder (1/2 teaspoon each) – in place of garlic powder, you may use fresh garlic as well.
- . Red onion (1/2, diced) – if not available, you may use white onion or shallot
- . Frozen corn (1/2 cup) – you need not thaw it.
- . Drained and rinsed black beans (1 can of 15 ounces is fine) – if you want variety, then you may use pinto beans, black eye peas, or even kidney beans as alternatives.
- . Enchilada sauce (1 can of 15 ounces) – pick either the red or the green one.
- . Cooked brown rice/white rice (1 cup) – if using white rice, it is best to stick to basmati or jasmine rice; if you pick either brown rice or quinoa – cook it with additional liquid as per instructions.
- . Shredded Vegan cream cheese (4 ounces)
- . For the toppings, you can consider – lime wedges, fresh cilantro, salsa, vegan sour cream, and avocado. Let’s get to the making process –
How to make it?
For starters – you will need to cook the rice and roast the poblanos to curate this vegetarian stuffed poblano peppers
Step 1 – About roasting the poblanos –
Make a slit in the poblano lengthwise in the pepper and brush it with the oil. Ensure that you simply create a pocket and not just slit it into half. You will now have to broil it by putting it on the baking sheet until both sides of the pepper are charred – to achieve this, you could broil each side for 3-5 minutes.
Once it has cooled down, you will have to remove the seeds within.
Step 2 – Cook the rice –
Take 2 tablespoons of oil in a pot and heat it over medium flame. Once it’s hot, cook the red onion and garlic together (by stirring it occasionally). Add the rice to it and cook it with paprika and cumin for 1 minute. Keep stirring it in the process. To bring the rice to a simmer, add 1.25 cups of water to it. Once it is simmering, you will have to cover the rice and reduce the heat to a low flame.
To reach the pinnacle of taste while prepping this vegetarian stuffed poblano peppers, you have to cook the rice for 15 minutes and then allow it to set for another 5 minutes. You can fluff it with a fork to enhance the flavor of the rice.
Step 3 – Prep the filling –
Heat 2 tablespoons of oil in a skillet and add the jalapeno, dry seasonings, and onion. Cook it over medium flame for 3-5 minutes, and then add the can of beans along with the corn. Now you will have to cook this concoction for another 5 minutes and then add on the cooked rice, vegan cream cheese, and the enchilada sauce. Stir it well, and then set it aside.
Add the cilantro and give it a stir. Your filling is ready.
Step 4 – The last step of making the vegetarian stuffed poblano peppers
You will have to start by putting the temperature of the oven at 425F and greasing the baking dish with the enchilada sauce (you could use cheese as well). Once the peppers have cooled down, you will have to put in the filling (about 1/2 cup of the rice and bean filling should work). In case you have some filling left, it is best that you leave it aside for burrito filling or as a salad topper.
Take the stuffed peppers and bake them for 20 minutes till the cheese melts and it is bubbling.
Step 5 – Finally, presenting the stuffed peppers
You can serve it after the toppings, or you may do so with avocado crema. For starters – take out the peppers from the oven and sprinkle cilantro and vegan sour cream over them. Scoop up some enchilada sauce and present it with lime wedges and avocado.
Your vegetarian stuffed poblano peppers are ready to be served.
Some recipe notes you cannot miss
Assuming you have understood how to curate this dish, it is time to note certain things before you go ahead and follow this recipe to the T –
- When making vegetarian stuffed poblano peppers, you may use frozen poblano peppers. However, you will have to thaw the peppers and reheat them at 350F before using them.
- It is best to roast the peppers before you stuff them since this roasting helps to bring out the flavors. In case you do not wish to roast them or would prefer a dish with a different taste, you can always pick canned poblanos.
- As far as the enchilada sauce is concerned – it is better that you get a canned one rather than making it by yourself. Pick either green or red, as per your taste.
- Looking for condiments to have with your veggie poblano peppers? You can always pick avocado sour cream. If not – pick jalapeno lime guacamole, Mexican Pepita Crema, homemade salsa, and roasted tomatillo salsa!
- If you are not a fan of cheese, you can always pick avocado sour cream.
If you would like to make any changes to this recipe, do let us know about the same in the comments section.
How to store the leftovers?
There is a high chance that if you made this for a party or as a finger snack, there would be any leftovers. But in case, there are, and you wish to store them, then let them completely cool down before putting them in an airtight container. Then store it in the fridge for 3-4 days. Reheat it before you eat it.
In case you wish to freeze the vegetarian stuffed poblano peppers then store the prepped-up dish in a freezer container and keep it for 2 months. Before reheating it the next time, thaw the constituents. In an oven, you must reheat it for 10-15 minutes in a microwave-safe dish.
If you are quickly looking for a recipe that is vegan, nutrient-dense, gluten-free, and easy to customize (as in works well for a sudden dinner arrangement and also your post-gym meal), then vegetarian stuffed poblano peppers are the ultimate choice! They can be made well in advance and stored for 3-4 days, reheated, and consumed.
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Monalisa Mukherjee is a content writer and copywriter with close to 3 years of experience. She has written for websites like Biography Talk, Contour Cafe, He And She Fitness and Fiction Pad. She is currently associated with a noted Digital Marketing Agency and specialises in writing articles for travel, entertainment, cooking, celeb, lifestyle, tech, health, fashion and film news.