Vegetarian Stuffed Poblano Peppers
These vegetarian stuffed poblano peppers are creamy and packed with flavor. Skip the cheese and lime cream to make it vegan friendly!
Vegetarian Stuffed Poblano Peppers
These stuffed poblano peppers were inspired by a recipe for vegan enchiladas in a cookbook called WELL + GOOD. I remember the first time I made them and was blown away with the flavor, texture and how filling they were. One day when I was day dreaming about a stuffed pepper recipe these were born. I didn’t want some boring stuffed peppers and I remember loving the combinations in this filling. I decided to use the same idea of black beans, mushrooms, cashews and red enchilada sauce along with the typical spices: cumin, smoked paprika and garlic powder.
What you'll need
- Poblano Peppers: These are the longer dark green peppers that are medium sized found next to all of the other peppers in the grocery store. They are not long hots which are a lighter shade of green and very long and skinny. Poblano Peppers are mild in flavor but have a little bit more heat than a green bell pepper. Feel free to substitute a different pepper if you wish!
- Mushrooms: Add a meatiness to the filling as well as some umami flavor.
- Onion
- Garlic
- Black Beans
- Raw Cashews: The cashews can either be soaked over night or boiled to help soften them. When you blend cashew they add a creaminess without the need for cream.
- Red Enchilada Sauce: Store bought is perfect.
- Nutritional Yeast (Optional): Adds a cheesy flavor without adding cheese.
- Spices: Cumin, Smoked Paprika & Garlic Powder
- Cheese (Optional): A Mexican blend of cheddar and Monterey Jack cheeses.
- Sour Cream or Yogurt (Optional): Drizzle the peppers with a quickly made lime crema for some creaminess and tang.
- Lime (Optional)
- Cilantro (Optional)
Roast the Poblano Peppers
- Preheat oven to 400°
- Cut the Poblano Peppers in half, drizzle with avocado or olive oil and season with salt and pepper
- Roast in the oven for 20 minutes until just tender
Make the Filling
- Boil the cashews: In a small pot, bring some water to a boil. Put in the cashews and gently boil for 10 min. Strain.
- Sauté the Onions, Mushrooms & Garlic: Heat a pan over medium heat and sauté the onions and mushrooms for 5-7 minutes stirring occasionally. Add the garlic and sauté for another minute. Turn off the heat.
- Blend half of the mixture with half of the black beans: Add half of the black beans, half of the sauteed onions and mushrooms and the cashews to a food processor or blender. Blend until smooth.
- Season: Add 1/4 cup of enchilada sauce along with nutritional yeast and spices and blend again. Season to taste with salt and peppers.
- Combine: Add the pureed mixture to the other half of the onion and mushroom mixture and the rest of the black beans. Stir to combine.
Stuff the Peppers & Bake
- Stuff the poblano peppers with the filling
- Top it with enchilada sauce: Pour the rest of the enchilada sauce over top
- Sprinkle with Cheese (optional)
- Bake for 15 minutes at 400°
Prepare the Garnishes
- Lime Crema: Using sour cream or yogurt, mix 1/2 cup with the juice of 1 lime and season with salt.
- Cilantro: roughly chop or tear into pieces
Servings: 6
Equipment
- Casserole Dish 9 X 13
- Food Processor Or Blender
- Large Skillet
Ingredients
- 4 Poblano Peppers
- 3/4 Cup Raw Cashews soaked over night
- 8 oz Mushrooms chopped
- 1 medium Onion chopped
- 2 Garlic Cloves chopped
- 2 Cups Black beans drained and rinsed
- 1/2 Cup Walnuts chopped
- 2 Tbsp Nutritional Yeast
- 1 1/2 tsp Cumin
- 3/4 tsp Smoked Paprika
- 1/2 tsp Garlic Powder
- Salt & Pepper to taste
Instructions
Roast the Peppers
- Preheat the oven to 400°
- Cut the poblano peppers in half and remove the ribs and seeds. Place them in a baking dish and drizzle with olive oil. Season with salt and pepper and roast for 20 minutes until just tender.
Make the Filling
- If you did not soak the cashews overnight, gently boil them for 10 minutes. Drain.
- Heat a skillet over medium to medium-low heat. Add 2 tbsp oil and sauté the onions and mushrooms for 5-7 min stirring occasionally. Add the garlic and sauté another minute or two. Reserve 1/4 cup of the mushrooms and onions and set aside.
- Add the chopped walnuts and spices to the skillet to toast for a minute or two. Turn off the heat.
- In a blender, puree the softened cashews with 1 cup of the black beans and 1/4 cup of the mushroom and onion mixture.
- Returning to the skillet, stir in the pureed cashew mixture, the rest of the black beans and the enchilada sauce until combined.
Stuff the Peppers and Bake
- Evenly spoon the filling into each poblano half. Pour over the rest of the enchilada sauce and sprinkle with cheese. Bake for about 15 minutes until the cheese is melted.
- Garnish with a lime crema, cilantro and avocado.
Tried this recipe?Let us know how it was!