These Vegan Stuffed Poblano Peppers are a hearty and healthy plant-based meal. They are filled with rice and my delicious Jackfruit Carnitas recipe. Topped with a homemade pepper sauce and vegan mozzarella cheese, these stuffed peppers will be the BEST you’ll ever taste!
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I don’t know about you but when I hear the word “stuffed” I automatically think “hmmm this is going to be a meal that sticks to my ribs!” When people first start eating a plant-based diet, they struggle with feeling full and satiated.
A lot of it is mental as we have been conditioned to make meat the center of our meals. This is why I love these vegan stuffed poblano peppers. Stuffing these peppers with my jackfruit carnitas gives this recipe a “meaty” texture so that your brain can register “hey I’m full and satisfied!”
What are Poblano Peppers?
Poblano Peppers are a chili pepper grown in Puebla Mexico. When we hear pepper we immediately think heat and rightfully so. Capsaicin is a neat little chemical found in chili peppers that makes them spicy. With Poblano peppers, they are typically mild.
However, on occasion, you might find some that packed a lot of heat. Essentially they can vary in spiciness but overall they are milder than other peppers… say like jalapenos for instance? A good rule of thumb to gauge how hot it might be is the ripened red poblano is hotter and less ripe green poblano tends to be milder.
These peppers are a staple in with Mexican flavors (no surprise there since they grow in that region). When these peppers are dried they are called ancho or chile ancho, which is a Spanish word meaning “wide”.
However, the most popular method in eating these bold peppers is stuffing them which is what we are doing for this recipe. Stuffed Poblano Peppers is called “Chiles Rellenos Poblanos” in Mexican Cuisine and is a very common meal in the region.
How Do You Make Vegan Stuffed Poblano Peppers?
To make Vegan Stuffed Poblano Peppers (Vegan Chiles Rellenos Poblanos) there is a little prep work, but so worth it. You don’t just want to cut them up and start stuffing them with filling lol Trust me they are not good that way.
You must first roast the peppers over an open flame and then peel off the charred skin. This is the tough outer skin is removed which can be very hard to digest. Plus you get added flavor when you roast your peppers.
Next, you will begin to stuff your peppers. You can stuff them with anything you desire. Traditionally this recipe is stuffed with A LOT of cheese. I like stuffing them with my Jackfruit Carnitas recipe and topping it off with a homemade pepper sauce (instructions for this in recipe card) and some vegan cheese.
These would then be called “Vegan Chiles Rellenos de Carnitas” translation Vegan Stuffed Poblano Peppers with Carnitas”
These peppers would also be great topped with my Homemade Chipolte Cream found on my Baked Home Fries recipe!
Couldn’t I Just Use Regular Green Peppers?
Well sure you can but….
….that would make this just a regular stuffed pepper recipe versus Chiles Rellenos. Trust me the flavors of the poblano peppers really give you an authentic taste and feel of this wonderful Mexican dish. So I highly suggest giving them a try even if you never had them before.
Don’t hesitate to try new things! You will absolutely fall in love and adore everything about these peppers and you might even surprise yourself in making them a new staple in your home.
You can find poblano peppers in many local supermarkets across the United States particularly if you live in the southwest. If you are unable to find these peppers, try a local Mexican grocery store or you can even order them off Amazon!
It’s the power of that neat little chemical mentioned earlier called capsaicin that gives Poblano peppers’ many health benefits. Because Poblano peppers contained capsaicin, when eaten regularly they can assist with you having a healthy heart by reducing blood cholesterol and triglyceride levels, contain antibacterial properties as well as lessen inflammation due to digestive issues.
Also, ladies, capsaicin has been associated with a decreased bodyweight, faster metabolism and appetite suppression so eating these peppers regularly could help you achieve your weight loss goals. Poblano peppers are also super high in Vitamin A which is important for a healthy and functioning immune system.
***NOTE: This blog is not intended to replace the advice of a qualified healthcare practitioner. All information contained in this blog is the opinion of Monique and is not to be interpreted as medical advice.
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Vegan Stuffed Poblano Peppers
These Vegan Stuffed Poblano Peppers are a hearty and healthy plant-based meal. They are filled with rice and my delicious Jackfruit Carnitas recipe. Topped with a homemade pepper sauce and vegan mozzarella cheese, these stuffed peppers will be the BEST you'll ever taste!
- 3 dried Anaheim or California peppers
- 2 dried poblano peppers
- 4 medjool dates pitted
- 1 chipotle in adobo sauce
- 3 garlic cloves
- 2 teaspoons ground coriander
- 2 teaspoons dried oregano
- 1 ½ teaspoons ground cumin
- ¼ heaping teaspoon ground cloves or allspice
- 1 vegetable bouillon cube
- ¼ cup raw unsalted pumpkin seeds
- salt to taste
- 3 cups water use the leftover liquid from the soaked peppers and add more water if it’s not enough
- ¼ cup cilantro
- juice of 1 lime
- 1 cup cooked white rice
- 2 cups jackfruit carnitas recipe linked in the blog post and in notes below
- ½ cup + ¼ cup shredded vegan mozzarella cheese optional
- 4 fresh poblano peppers
Place the dried peppers and Medjool dates in a bowl and cover with hot water. Soak for 10 minutes, or until soft. It shouldn’t take too long.
Place the chipotles in adobo sauce, along with the next 11 ingredients into a blender. Add the soaked dried peppers and Medjool dates and blend until smooth. Set aside.
In a mixing bowl, mix the cooked rice, jackfruit carnitas, and ½ cup vegan mozzarella cheese, if using. Set aside.
Roast the peppers by using tongs to place them over a flame, turning the pepper occasionally to char the entire outside of the pepper. Once the skin of the pepper is charred, place it on a plate and cover it with a towel, plastic wrap, or aluminum foil. Repeat this step with all 4 peppers. Refer to the cooking video to see exactly what I mean. If you don’t have a flame, you can place the peppers on a baking tray and put them in the oven on broil.
Allow the skin of the pepper to char and blister and use tongs to turn the peppers periodically to allow each side of the pepper to char. Remove from the oven when done. You do not need to put oil on the peppers.
Once the peppers have cooled, peel the charred skin off (refer to cooking video if needed). You can do this step in the sink, under cool running water, to make it easier. The peppers should be soft now. It’s okay if there are still some black charred spots on the peppers.
Next, cut a lengthwise slit down each pepper and remove the seeds from inside. Place the peppers in a baking pan. Stuff the peppers with about ½ cup of the carnitas/rice mixture. Once all of the peppers are stuffed, pour as much of the sauce over them as you’d like and top with ¼ of the remaining vegan shredded cheese, if using.
Place the peppers in the oven and broil until the cheese is melted and golden brown, about 3 – 4 minutes, depending on your broiler. Serve.
- I use Daiya soy free vegan cheese, but you can use any vegan cheese.
- If you don’t feel like making the Jackfruit Carnitas, use 2 cups of cooked black beans or pinto beans instead.
- I like my sauce thick, but add more water if you prefer a thinner sauce.