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!
Prep Time: 20 minutes minutes
Cook Time: 30 minutes minutes
Course: Dinner
Cuisine: Mexican
Keyword: Cashew cream, enchilada, Poblano, Stuffed Peppers
Servings: 6
- 3 Poblano Peppers
- 8 oz Mushrooms chopped
- 1 medium Onion chopped
- 2 Garlic Cloves chopped
- 2 Cups Black beans drained and rinsed
- 2 Tbsp Nutritional Yeast
- 1 1/2 tsp Cumin
- 3/4 tsp Smoked Paprika or Paprika
- 1/2 tsp Garlic Powder
- Salt & Pepper to taste
- 1 15 oz Jar Enchilada Sauce
- 1 1/2 - 2 cups Mexican Cheese Blend
Lime Crema
- 1 cup Greek Yogurt
- 2 tbsp Lime Juice fresh
- 1 tsp Lime Zest
- 1 Garlic Clove grated
- 1/2 tsp Cumin
- 1/4 tsp Chili Powder
- Salt to taste
- 1-2 tbsp Water or oil to thin as needed
Garnishes
- 1/4 cup Cilantro
- 1-2 Avocados sliced
Make the Filling
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.
In a blender, puree 1/2 of the mushroom and onion mixture with 1 cup of the black beans.
Returning to the skillet, add the pureed mushroom mixture, the rest of the black beans, spices and stir until combined.
Stuff the Peppers and Bake
Evenly spoon the filling into each poblano half. Pour over the enchilada sauce and sprinkle with cheese. Bake for about 15-20 minutes until the cheese is melted.
Garnish with a lime crema, cilantro and avocado.