Vegan Stuffed Poblano Peppers
Elevate your plant-based dinner game with these irresistible Vegan Stuffed Poblano Peppers! Featuring smoky, tender poblano peppers filled with a protein-packed medley of fluffy quinoa, black beans, and a blend of bold spices like cumin, chili powder, and paprika, this dish bursts with flavor in every bite. Lightly roasted to perfection, the peppers are topped with a creamy avocado-lime crema for a refreshing finish that perfectly balances the spice. Quick and easy to prepare in just under an hour, this recipe is both vibrant and satisfying, making it ideal for a healthy weeknight meal or impressive dinner party centerpiece. Perfect for anyone seeking gluten-free, dairy-free, and vegan comfort food that doesn't compromise on taste!
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Recipe Information
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
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
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.
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.
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.
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.
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.
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.
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
Calories |
1895 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.3 g | 103% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4898 mg | 213% | |
| Total Carbohydrate | 248.6 g | 90% | |
| Dietary Fiber | 55.6 g | 199% | |
| Total Sugars | 37.5 g | ||
| Protein | 67.0 g | 134% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 518 mg | 40% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 3818 mg | 81% | |
*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.
