Jessey Rose | Stuffed Poblano Peppers
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Stuffed Poblano Peppers

Stuffed Poblano Peppers

Vegan Stuffed Poblano Peppers

Stuffed Poblano Peppers

Serves 6

Prep time 10-15 minutes

Cook Time 40 minutes total

This is a fun alternative to the usual rice based stuffed bell pepper. The poblanos lend a small bit of heat, and the filling is mostly root vegetables. Then I top it with a bright and creamy sauce.


Three Poblano peppers, halved and seeded

Two russet potatoes, peeled and diced very small

One sweet onion, diced small

Two stalks of celery, diced small

Two medium carrots, diced small

One garlic clove, minced

1 tbs tomato paste

2 tsp smoked paprika

1/8 tsp cinnamon

For the sauce:

2 tsp veganaise soy free

Juice of half a lemon

1 Tsp Dijon mustard


Preheat the oven to 350 degrees F. In a pan on medium heat add 1 tbs extra virgin olive oil. When you can see the oil moving add onions, celery, carrots, and potatoes. Stir occasionally, until potatoes and carrots are nearly done, about ten minutes. While the filling is cooking prep your pepper buy removing the top, seeds, and veins. I like to cut it in half and serve it like boats. Poblanos are larger, usually, than bell peppers, so one half is a good portion. Set out the halves on a baking sheet with parchment paper or oil, just so the peppers don’t stick. Into your filling mixture add tomato paste, garlic, and spices and stir for an additional minute. Spoon the mixture into the pepper halves so that you have a nice mound in each. Bake at 350 F for 25 minutes or until peppers are slightly wilted and veggies are starting to caramelize.

To make the sauce just whisk together the three ingredients until well combined. I like to serve it drizzled over the pepper, and then leave the rest on the side.

Thanks for Reading!

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