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Stuffed Poblano Peppers

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Vegan Stuffed poblano peppers

We are not big on bell peppers at home, but chiles and especially poblanos chiles make a nice dish if you have leftovers in the fridge. I happened to have some leftover brown rice and barley, some mushrooms, some vegie meat, so I had all kinds of goodies to stuff these babies.

If you look up stuffed poblanos chiles on the web,
you will mostly find recipes and photos of big cheesy gooey messes with lots of fat!
The great news, is that if you are really attached to the cheese texture,
you can still use vegan cheese like Daiya or any other brand that melts nicely.
You can also make your own with nutritional yeast.
I had some extra firm tofu left, so I decided to marinated it and it worked out beautifully.
The dish is now a low fat dish!

PREPARATION:

About handling chiles: A few words of caution.
Eventhough poblanos chiles are not considered hot peppers, beware of the little seeds.
The one rule, I learned the hard way, is to never rub your face or eyes after handling chiles, any kind.
Wash your hands with soap first! Some people wear gloves if they have sensitive skin but there is an easy way to handle the peppers without extra protective layers.
Simply place the chile on a cutting board or even better on one of those plastic sheets you can quickly rinse in the sink (you can buy 3 of them at any Dollar store for $1 and dispose of them when they are worned out).
Back to our pepper, hold it with one hand and make an incision in a T shape or in the form of a thin triangle ( I removed the top of mine in the photo, but you can leave more if you want).
Now the surgery gets a little trickier, using a soup spoon, make sure to remove all the little seeds.
There aren’t many but if you bite into one, let’s just say that you will definitely know you did! I would also rinse the inside of the chiles under water just to be on the safe side.

INGREDIENTS FOR STUFFING:
For 4 medium size chiles, use:
3 cups of cooked rice (or barley, quinoa or any combo you like)
1 small onion chopped
1-2 cloves of garlic chopped
1 Tbsp cumin powder
4-6 mushrooms sliced
1/4 cup chopped walnuts
1 cup of vegie meat or extra firm crumbled tofu marinated in seasonings (soy sauce, herbs, olive or sesame oil)
2 Tbl nutritional yeast
1/2 tsp cayenne powder or chili paste (or more according to taste)

Optional:
1/2 cup salsa (do not add cayenne if you put salsa)
Vegan cheese
1 cup of corn or any other vegetable (zucchini etc. I wouldn’t use leafy vegetables unless finely chopped)

Prepare the stuffing:

  1. Over medium hear, stir fry the garlic, onions, salt and pepper with a little oil for 1-2 minutes.
  2. Add the sliced mushrooms and any other diced vegetable you have on had (corn is a nice addition for the color too).
  3. Stir fry 1 minute, add the salsa, a little water, the rice and the walnuts. Mix gently, lower the heat and cover for a few minutes.
  4. Add the crumbled tofu and nutritional yeast at the very end and stuff each chile with the mixture.
  5. Bake for 25mn at 365 F until the chiles are tender and browned around the edges.

Note: you can use any leftover vegie meat too. Just make sure to chop it small and blend it with the rice mixture.You can also sprinkle with vegan cheese but it tastes yummy without it too.

Let the party start! Have fun!

Stuffed Poblano Peppers
 
Author:
Recipe type: Entree
Cuisine: Mexican
Ingredients
  • For 4 medium size chiles, use:
  • 3 cups of cooked rice (or barley, quinoa or any combo you like)
  • 1 small onion finely chopped
  • 1-2 cloves of garlic chopped
  • 4-6 mushrooms sliced
  • 1 cup of firm crumbled tofu marinated in seasonings (soy sauce, herbs, olive oil)
  • 1 Tbsp cumin powder
  • 2 Tbl nutritional yeast
  • ½ tsp cayenne powder or chili paste (or more according to taste)
  • Optional:
  • ½ cup salsa (do not add cayenne if you put salsa)
  • Vegan cheese
  • 1 cup of corn or any other vegetable (zucchini etc. I wouldn’t use leafy vegetables unless finely chopped)
Putting it Together
  1. Prepare the stuffing:
  2. Over medium hear, stir fry the garlic, onions, cumin powder, salt and pepper with a little oil for 1-2 minutes.
  3. Add the sliced mushrooms and any other diced vegetable you have on had (corn is a nice addition for the color too).
  4. Stir fry 1 minute, add the salsa and the rice. Mix gently, lower the heat and cover for a few minutes.
  5. Add the crumbled firm tofu and nutritional yeast at the very end and stuff each chile with the mixture.
  6. Bake for 30mn at 400 degrees until the chiles are tender and browned around the edges.
Notes
You can use any leftover vegie meat too. Just make sure to chop it small and blend it with the rice mixture.

 

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As a self-taught vegan chef, food consultant and animal lover, I feel so blessed to share my passion for great tasting international karma-free food that is kind to animals, our health and the planet.

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