Veggie Stuffed Poblano Peppers
These Veggie Stuffed Poblano Peppers are filled with brown rice, black beans & veggies that are cooked down in enchilada sauce!
Stuffed poblano peppers are a great weeknight dinner or make ahead lunch! The peppers are roasted until charred, peeled and stuffed with a tasty filling – brown rice, beans, veggies, enchilada sauce & vegan cream cheese. The peppers are baked until bubbly and served with vegan sour cream, avocado, cilantro & salsa!
How to Roast Poblanos
To make the poblanos, cut a slit lengthwise down each pepper and brush with oil. Place on a baking sheet and broil until both sides are charred – about 3-5 minutes per side.
Remove the poblanos from the oven and place in a bowl. Cover with a clean kitchen towel and steam for 10 minutes.
Once cool enough to handle, peel the skin off of each pepper and carefully remove the seeds – I like to do this by running the pepper under water.
How to Make the Filling
While the peppers are steaming, make the filling. Heat some oil in a skillet and add onion, jalapeño and dry seasonings. Let this cook down for a couple of minutes before adding a can of black beans and corn.
After everything has cooked for a couple more minutes, add the cooked brown rice, enchilada sauce & vegan cream cheese. Give everything a stir and remove it from the heat.
Add the leftover enchilada sauce to the bottom of a baking dish and stuff each pepper with the filling. Place the peppers in the baking dish and bake for 20 minutes. They should be hot and bubbly!
How to Serve Veggie Stuffed Poblano Peppers
Pull the peppers out of the oven and drizzle with vegan sour cream & cilantro. Plate the peppers with avocado, salsa & lime wedges. And be sure to scoop up some of that enchilada sauce from the bottom of the baking dish.
If making these for meal prep, let the peppers cool completely before putting them in individual containers and placing them in the fridge. Reheat in the microwave or oven and serve with the optional toppings.
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Did you Make this Recipe?
If you made these Veggie Stuffed Poblano Peppers I would LOVE to hear what you thought. Be sure to drop a comment and a rating below! You can also tag me on social media if you snapped a photo. I LOVE seeing your recreations!
Veggie Stuffed Poblano Peppers
- 4 poblano peppers
- 3 tablespoons avocado oil separated
- 1/2 red onion diced
- 1 jalapeño diced, optional
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon pepper
- 1/2 cup corn
- 1 15-ounce can black beans drained and rinsed
- 1 cup cooked brown rice
- 1 15-ounce can red enchilada sauce separated
- 4 ounces vegan cream cheese I used Kite Hill
- vegan sour cream, avocado, cilantro, lime wedges, salsa optional toppings
- Turn the oven to broil. Cut a slit lengthwise down each pepper. Place on a baking sheet and brush with 1 tablespoon of oil. Place in the oven and broil until charred on both sides (approx. 3-5 minutes per side). Remove from the oven, lower the heat to 425 and place the peppers in a large bowl. Cover with a kitchen towel and steam for 10 minutes. Peel the skin off of the peppers and remove the seeds.* Set aside.
- While the peppers are steaming, heat the remaining oil in a skillet over medium heat. Add the onion, jalapeño & dry seasonings and cook for 2 minutes. Add the corn & beans and cook for another 3 minutes. Add the rice, 1/2 cup enchilada sauce & cream cheese. Stir until combined and remove from the heat.
- Add the remaining enchilada sauce to the bottom of a baking dish. Add the filling to each pepper and place in the baking dish. Place in the oven and bake for 20 minutes, uncovered.
- Remove from the oven and serve with any of the optional toppings.