7-Veggie Stuffed Poblano Peppers Recipe

These flavorful veggie stuffed poblano peppers are bursting with bold tastes and loaded with 7 nutritious vegetables! Packed with protein-rich black beans and quinoa, they make a hearty, wholesome, healthy plant-based meal that’s perfect for both dinner and lunches. A savory and satisfying Mexican-inspired dish!

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The Best Stuffed Poblano Peppers Vegan Recipe!

• Packed With Flavor and Vegetables. The taco seasoning and vegetables give these stuffed peppers plenty of deliciousness and healthful benefits!
• Healthy Plant-Based. Completely plant based and low fat with protein, fiber, and lot's of vitamin A and potassium as well as Vitamin C and Iron. This recipe is gluten free and sugar free if you make my recipe for taco seasoning or buy a packet that is such.

What You'll Need

There are a lot of vegetables in these veggie stuffed poblano peppers - like seven - making this a meal in one. All the veggies can be prepped ahead, and the quinoa cooked, for easy assembly the day you want to cook them. Here’s what you’ll need:

Ingredients

• Poblano Peppers. bold period with a space in between. Start instruction in uppercase.
• 7 Veggies. Onion, mushrooms, bell peppers, spinach, zucchini, canned sweet corn, and canned fire-roasted tomatoes.
• Black Beans. You can use canned or dried and then cooked beans.
• Cooked Quinoa. I chose quinoa to boost the protein in this recipe but rice or couscous could be used instead.
• Taco Seasoning Mix. You can use a store packet or make my healthier homemade version. You probably already have all the ingredients!
• Salt and Pepper
• Option for toppings. Avocado lime dressing, vegan sour cream, sliced green onion, vegan shredded cheese, cilantro, and lime.

Substitutions and Variations

• These peppers are mild so if you like it spicy be sure to add chili pepper flakes, cayenne pepper, diced jalapenos, or hot sauce. Oh, and use a spicy taco seasoning packet.
• Plant-based "beef" crumbles could be substituted for the quinoa.
• Pinto beans or kidney beans can be substituted for the black beans.
• Brown rice, white rice, or couscous can be substituted for the quinoa. I chose quinoa for the protein that they add to the dish.
• Any of the vegetables can be omitted and an equivalent amount of another could be added. Use any color of bell peppers - remember the saying eat the rainbow for the most nutritional variety. Shredded or finely diced carrots would also be delicious in this dish.

How To Make Vegan Stuffed Poblano Peppers

Follow these simple steps to make the best veggie stuffed poblano peppers – they're easy!

Printable recipe card below.

1. Broil the skin of the peppers until bubbly and charred.
2. Saute the vegetables.
3. Add in the rest of the ingredients. Salt and pepper to taste.
4. Stuff the poblano peppers and bake until warmed through 15 to 20 minutes.

How To Serve It

This is a meal in one and they make amazing leftovers for lunch the next day!

• Be sure to adjust the spiciness level, plus add salt and pepper to taste.
• Serve with a plant-based sour cream (or regular sour cream if you're not following a plant-based diet), salsa, or an avocado lime dressing. Top with avocado, diced tomatoes, green onion, cilantro, and a squeeze of lime.

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