one carnita filled poblano pepper on a plate next to a knife and fork

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!

Course Dinner
Cuisine Mexican
Keyword stuffed poblano peppers recipe, vegan stuffed poblano peppers
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings


  • 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


  1. 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.

  2. 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.

  3. In a mixing bowl, mix the cooked rice, jackfruit carnitas, and ½ cup vegan mozzarella cheese, if using. Set aside.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. 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.

Recipe Video

Recipe Notes