These Vegan Stuffed Poblano Peppers are filled with corn, black beans, and vegan chorizo for a spicy & savory plant-based meal.
Hi buddies and happy Tuesday! Sorry for being quiet last week - time just got away from me with work and everything else, and I only managed to get one {very delicious} recipe up. I hope you enjoyed my tofu egg salad! I'm gonna continue the savory "real meal" trend today, and share these scrumptious Vegan Stuffed Poblano Peppers! I love stuffed peppers, and these are an absolutely delicious upgrade to the classic, with a Tex-Mex twist!
I won't lie, initially these stuffed poblano peppers were kind of a fridge clean-out of sorts... but then they turned out so good that I had to share! The filling is made with vegan chorizo {probably my all time fav faux meat!}, corn, black beans, onion, and brown rice, mixed with tons of Mexican spices. I roasted the peppers to get them nice and soft and to peel the skin off more easily, then opened them up and added in the filling. Top with vegan cheese, and bake until golden brown and crispy! Super simple and so good.
The best part about these stuffed poblano peppers is that they are super easy to change up depending on what you have in the house! If you don't have any brown rice on hand, use quinoa or even cauliflower rice. You can sub the black beans for pinto beans, and the vegan chorizo for whatever meat substitute you like... even crumbled tofu! As far as the vegan cheese, I have to say I feel like I have been able to find way more options lately! My all time fav is still Follow Your Heart, but I can only find it at Sprouts which is quite a drive for me. The ones I buy most often are from Aldi and Trader Joe's, and they're pretty much the exact same. Actually, considering those two stores come from the same mother company... they may very well actually BE the same 😉
I hope you guys will give these stuffed poblano peppers a try! They are so tasty and such a comforting meal. I feel like this is a more summery twist on the classic stuffed pepper!
Looking for more plant-based Tex Mex recipes?
- Vegan Fajita Enchiladas with Cheesy Sauce
- Cheesy Vegan Pulled Pork Nachos
- Jackfruit & Potato Taquitos
- Vegan Burrito Bowls with Jackfruit Carnitas
- Fully Loaded Vegan/Nut Free Queso
Happy cooking! <3
- 6 poblano peppers
- 2 teaspoon olive oil
- 1 can black beans, rinsed and drained
- ½ onion, chopped
- 1 tomato, chopped
- ½ cup corn
- ½ cup vegan chorizo crumbles
- 1 cup cooked brown rice
- 1 teaspoon garlic salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika
- 1 teaspoon cumin
- ½ teaspoon Mexican oregano
- vegan cheese, for topping
- First, turn your oven on to broil. Wash and dry your poblano peppers, place them on a foil-lined baking sheet, and place under the broiler.
- Cook, flipping every few minutes, until the skins have turned black and blistered, and the peppers are soft. Remove from oven, and wrap up into the foil to help the steam soften them further. Set aside for now.
- To make the filling, heat the olive oil to medium-high in a large pan. Add in the chopped onion and cook, stirring often, until softened and translucent.
- Add in the vegan chorizo, black beans, tomato, and corn. Turn heat to medium and continue to cook, stirring often. You can add a bit of water if the mixture is getting too dry.
- When everything is heated through, mix in the cooked brown rice and finally all the spices. Add more salt to taste.
- Now, preheat oven to 425F and lightly grease a 9x13 baking dish.
- Grab the poblano peppers you broiled earlier, and carefully peel off the blistered skins. Cut open the peppers, and remove the seeds from the inside.
- Place the peppers in the baking dish, then fill with the prepared filling. Top with vegan cheese if desired, and bake for 20 minutes, until bubbly and golden brown. You can turn on the broiler for the last 1-2 min for a crunchier topping.
- Serve with salsa, avocado, and fresh cilantro. Enjoy!
David Kulp says
Wonderful recipe. I used rice cauliflower with spicy taco spices. Thank you for sharing your recipe.