Vegetarian Stuffed Poblano Peppers Recipes

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VEGETARIAN STUFFED POBLANOS PEPPERS



Vegetarian Stuffed Poblanos Peppers image

Stuffed Poblano Peppers are roasted, then packed with a hearty rice mixture of spices, beans, zucchini and corn. With easy prep ahead and freezer friendly options, these vegetarian stuffed poblano peppers are a family favorite! Make the stuffing and avocado cream up to two days ahead for meal prep. Or make the entire recipe, refrigerate and bake the next evening. The stuffing can also be frozen for longer storage. This recipe is vegetarian, easily vegan and gluten free.

Provided by Traci York | Vanilla And Bean

Categories     Dinner

Time 1h20m

Number Of Ingredients 26

1 1/2 pound (670 grams) Poblano Peppers (8 medium peppers)
2 teaspoons Vegetable Oil (like coconut or olive oil, plus more for the baking pan)
1/4 cup (35 grams) Yellow Onion (diced small, about 1/4 of an onion)
1/4 cup (45 grams) Green Bell Pepper (diced small, about 1/2 a small pepper)
1/2 cup (120 grams) Long Grain White Rice
1/2 teaspoon Fine Sea Salt
1 teaspoon Cumin (ground)
1/2 teaspoon Smoky Paprika
2 teaspoon Chili Powder
1/2 teaspoon Garlic Granules (or two small cloves of garlic, minced)
2 teaspoon Tomato Paste
1/2 cup (110 grams) Prepared Salsa (I like homemade)
1 1/3 cups (305 grams) Vegetable Broth
1 cup (140 grams) Zucchini (diced small, about one small zucchini)
3/4 cup (80 grams) Corn (fresh or frozen, from about 1 small cob)
1 3/4 cup (425 grams) Cooked Pinto Beans (drained, about one can (black beans are a delicious sub!))
3/4 cup (80 grams) Pepper Jack or Monterey Jack Cheese (leave out for dairy free)
1/2 a Lime (juiced)
1 Medium Avocado
Fist Full of Cilantro
3-5 Pickled Jalapeño Rings (take it up for the heat!)
1/2 teaspoon fine Sea Salt
1/2 a Lemon (Juiced)
1/4 teaspoon Cumin (ground)
Water for thinning
Sliced Avocado, Cilantro, Sour Cream, Lime Wedges, Salsa, Pickled Jalapenos

Steps:

  • Set one oven rack to the top of the oven, another rack in the center and preheat oven to broil.
  • Make one slit in each of the poblanos from the stem to tip (the seeds will be removed after roasting). Arrange evenly on a baking sheet. Place the poblanos on the top rack.
  • Using tongs, turn the poblanos about every 2 - 3 minutes for a total of about 9 - 12 minutes, or until they're nice and charred (blistered) on each side. Remove from oven and transfer the peppers to a covered container to steam for about 10 minutes (this makes them easier to peel). The peppers will be soft at this point. Lower the oven temperature to 375 Fahrenheit (190 Celsius).
  • Once the peppers are steamed, carefully peel the skins off the peppers, working the seeds out with a little bit of running water (this helps them cool as well) and a gentle knife keeping the peppers in tact as best you can. Pat dry and set aside.
  • While the peppers are roasting, in a medium sauce pot or Dutch oven, add the oil and heat on medium until shimmering. Add the onion and bell pepper and saute' on medium low for about 5 minutes or until softened. Add the rice and stir for two minutes, slightly toasting. To the rice mixture add the salt, cumin, paprika, chili powder, and garlic and stir for about 1 minute or until spices are fragrant. Stir in the tomato paste, salsa and broth. Bring to a boil, then reduce heat to low. Lid the pot and cook for about 16-18 minutes, or until the rice in tender. Remove lid and stir. The rice will be moist and creamy. Remove from heat. If the rice is sticking add a splash of water. Stir. Relid and allow to rest off heat for 10 minutes.
  • Stir in the zucchini, corn, beans and cheese (if using). Squeeze in the lime juice. Stir. Taste for salt adjustment. Set aside.
  • Lightly oil (or use pan spray) a casserole dish and set aside.Carefully stuff each pepper with the stuffing, shaping the pepper around the stuffing. Transfer to the casserole, laying the peppers snugly against each other. MAKE AHEAD: At this point the peppers can be covered with foil and held in the fridge for up to two days. Bake as directed.Cover the baker with foil, then bake in a 375 Fahrenheit oven for about 20 minutes or until heated through.
  • In a food processor add the avocado, cilantro, jalapeño, salt, lemon, and cumin. Whirl ingredients while drizzling about 1/3 cup (78 grams) of water in. The cream should be thin enough to slather or dip. Thin to desired consistency.
  • Serve family style right out of the casserole with sliced avocado, cilantro, sour cream, salsa and lime wedges.
  • Store in a lidded container in the refrigerator for up to three days or freeze for up to two weeks. Thaw in the refrigerator overnight, cover and rewarm in a 350 Fahrenheit oven for about 20 minutes.

Nutrition Facts : Calories 211 kcal, Carbohydrate 25 g, Protein 10 g, Fat 9 g, SaturatedFat 5 g, Sodium 656 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 Stuffed Pepper, Cholesterol 20 mg

VEGETARIAN STUFFED POBLANOS



Vegetarian Stuffed Poblanos image

Poblano peppers stuffed with black beans, cheese and cornmeal, from Martha Stewart Everyday Food, April 2008. I've mostly just stolen this recipe from marthastewart.com, but added a few tips. If the poblanos are a little flattish, be sure to slice the peppers so that they they form a deep "pocket" to stuff. Be sure to use a reasonably good cheese. If you can't find good quality pepper jack, use plain Monterey Jack or cojack cheese and be sure to include the minced pepper. Cook time includes cooling time.

Provided by Podkayne

Categories     Black Beans

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 11

1 (28 ounce) can whole tomatoes in puree
1 jalapeno chile, minced (ribs and seeds removed, for less heat) (optional)
2 small onions, chopped
3 garlic cloves (2 whole, 1 minced)
salt and pepper
1 (19 ounce) can black beans, rinsed and drained
1/2 cup yellow cornmeal
1 cup shredded monterey jack pepper cheese
1 teaspoon ground cumin
4 large poblano chiles, halved lengthwise, seeded
crushed tortilla chips (optional)

Steps:

  • Preheat oven to 425. In a blender, combine tomatoes in puree, jalapeno, half the onions, and 2 whole garlic cloves; puree. Season with salt. Pour sauce into a 9-by-13-inch baking dish; set aside.
  • In a medium bowl, combine beans, cornmeal, 1/2 cup cheese, remaining onions, minced garlic, cumin, and 3/4 cup water; season with salt and pepper.
  • Dividing evenly, stuff poblano halves with bean mixture; place on top of sauce in baking dish. Sprinkle poblanos with remaining 1/2 cup cheese; cover baking dish tightly with aluminum foil.
  • Bake until poblanos are tender, about 45 minutes. Uncover, and continue to cook until sauce is thickened slightly and cheese is browned, 10 to 15 minutes more. Let cool 10 minutes.
  • Plate the stuffed poblanos, sprinkle with crushed tortilla chips and top with sauce.

VEGETARIAN AND BLACK BEAN QUINOA STUFFED POBLANOS RECIPE BY TASTY



Vegetarian and Black Bean Quinoa Stuffed Poblanos Recipe by Tasty image

Kick your weeknight dinner up a notch with these flavor-packed stuffed poblano peppers. Full of protein-packed quinoa and black beans, these peppers are way more than a side dish. Try using dairy-free cheese to make them vegan!

Provided by Rachel Gaewski

Categories     Dinner

Yield 6 servings

Number Of Ingredients 17

6 large poblano chiles
1 tablespoon olive oil, plus more for greasing
½ medium red onion, diced
kosher salt, to taste
3 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon ground coriander
½ teaspoon cayenne
2 cups cooked quinoa
¾ cup canned black bean, drained and rinsed
¾ cup fresh corn kernels
⅔ cup tomato sauce
1 tablespoon lime juice
¼ cup fresh cilantro, chopped, plus whole leaves, for garnish
¾ cup monterey jack cheese
avocado, for serving, sliced
Lime wedge, for serving, sliced

Steps:

  • Preheat the oven to 425°F (220°C). Line a baking sheet with a reusable baking mat or parchment paper.
  • Arrange poblanos on the prepared baking sheet and roast for 20 minutes, turning occasionally, until the skins begin to turn brown and pull away from the flesh.
  • Meanwhile, make the filling: Heat the olive oil in a large pan over medium heat. Add the red onion, season with salt, and sauté for 3 minutes, until beginning to soften. Add the garlic and sauté for 1 minute, until fragrant. Add the cumin, coriander, and cayenne and stir to coat the vegetables with the spices.
  • Add the quinoa, beans, corn, tomato sauce, and lime juice and season with salt. Stir to combine, then cook until heated through, about 5 minutes. Remove the pan from the heat and stir in the chopped cilantro.
  • Transfer the roasted poblanos to a bowl and cover with a plate or plastic wrap. Steam for 15 minutes.
  • Reduce the oven temperature to 375°F (190°C).
  • Peel the skins off the poblanos. Leaving the stem intact, cut a slit lengthwise down each pepper to form a pouch. With a small spoon, carefully remove the seeds. The poblano flesh will be delicate-it's fine if it tears a bit.
  • Lay the peeled poblanos side by side in a greased 9-x13-inch (22 cm x 33 cm) baking dish. Stuff each pepper with about ½ cup of the filling. Top each pepper with 2 tablespoons of Monterey Jack cheese.
  • Bake the stuffed peppers for 15-20 minutes, until the filling is completely warmed through and the cheese is melted and beginning to brown.
  • Serve the peppers garnished with cilantro leaves and serve with avocado slices and lime wedges.
  • Enjoy!

Nutrition Facts : Calories 366 calories, Carbohydrate 48 grams, Fat 12 grams, Fiber 7 grams, Protein 16 grams, Sugar 3 grams

STUFFED POBLANO PEPPERS



Stuffed Poblano Peppers image

My brother gave this recipe to me and we love it. If you are on a low-carb diet, this is awesome. Serve with refried beans and Mexican rice for a delicious meal. This is also great with chicken and green enchilada sauce mixed with sour cream.

Provided by Laura Trowbridge

Categories     Main Dish Recipes

Time 1h40m

Yield 4

Number Of Ingredients 13

4 medium fresh poblano peppers
1 tablespoon olive oil
1 medium onion, diced
1 clove garlic, minced
1 pound lean ground beef
1 tablespoon chili powder
1 teaspoon ground cumin
salt and ground black pepper to taste
4 thin slices shredded Cheddar cheese
slice shredded Monterey Jack cheese
1 (15 ounce) can enchilada sauce (such as Hatch®)
aluminum foil
¼ cup grated Cheddar cheese

Steps:

  • Turn a gas stove burner to high. Hold poblano peppers directly on the flame with a pair of tongs and turn until skins are charred. Let peppers cool. Leaving peppers as close to whole as possible, remove skins, seeds, membranes, and stems.
  • Heat olive oil in a large skillet over medium heat; stir in onion and garlic. Cook and stir until onion is soft and translucent, about 5 minutes. Add ground beef; cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Mix in chili pepper, cumin, salt, and pepper.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place peppers in a nonstick casserole dish. Insert a slice of Cheddar cheese and a slice of Monterey Jack cheese into each pepper. Spoon some ground beef mixture into each pepper. Place the remaining beef on top of the peppers, and cover with enchilada sauce. Cover with aluminum foil.
  • Bake in the preheated oven for 15 minutes. Remove the foil and sprinkle grated Cheddar cheese on top of the peppers. Bake until peppers are bubbly and fragrant, another 45 minutes.

Nutrition Facts : Calories 447 calories, Carbohydrate 18.8 g, Cholesterol 90.6 mg, Fat 28.9 g, Fiber 5.7 g, Protein 29 g, SaturatedFat 11.5 g, Sodium 541 mg, Sugar 5 g

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