Go Back
–+ servings

Vegan Stuffed Poblano Peppers

Easy, 9-ingredient Vegan Stuffed Poblano Peppers with brown rice, pinto beans, and a simple avocado crema! A healthy, flavorful, plant-based meal.
Author Minimalist Baker
Print
Plate of Stuffed Poblano Peppers with rice and sliced avocado
4.83 from 89 votes
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 4 (stuffed peppers)
Course Entrée
Cuisine Gluten-Free, Mexican-Inspired, Vegan
Freezer Friendly No
Does it keep? 2-3 Days

Ingredients

RICE

  • 12 cups water (yes, that much!)
  • 1 cup uncooked brown rice
  • 1 Tbsp avocado oil
  • 1/2 medium white or yellow onion (thinly sliced)
  • 1/2 tsp ground cumin
  • 1/4 tsp sea salt
  • 1/3 cup chunky red or green salsa (plus more for topping)
  • 1/4 cup cilantro (plus more for serving)

PEPPERS

  • 4 poblano peppers (skin on)
  • 1 tsp avocado, olive or coconut oil

BEANS

  • 1 15-ounce can pinto beans (lightly drained // if unsalted, add additional salt)
  • 1/4 tsp ground cumin
  • ~1 pinch sea salt (to taste)

FOR TOPPING optional

US Customary - Metric

Instructions

  • Add water to a large pot and bring to a boil over high heat. Once boiling, add rice and cook for 30 minutes. Then drain for 30 seconds, return to pot off of heat, and cover for 10 minutes*. Set aside.
  • In the meantime, preheat oven to high broil and place a rack at the top of your oven.
  • Lightly brush whole poblano peppers with oil. Place on a baking sheet and broil on high for 1-2 minutes on each side, or until lightly blistered (see photo).
  • Turn oven off broil and preheat to 375 degrees F (190 C).
  • Let peppers cool for a few minutes. Then peel away any blistered skin and use a paring knife to cut out the stem. Also cut a slit down one side of the pepper and use your hands or a spoon to scrape out the seeds. Set aside.
  • Heat a large metal or cast iron skillet over medium heat. Once hot, add oil and onion and sauté for 4-5 minutes, or until soft and translucent.
  • Next add cooked rice, cumin, sea salt, salsa and cilantro. Stir to combine. Taste and adjust seasonings as needed.
  • In a separate small saucepan over medium heat, add pinto beans and season with cumin and sea salt to taste. Once bubbly and hot, remove from heat and set aside.
  • Place peppers in a lightly greased, large baking dish (9x13-inch is best as original recipe is written // adjust if altering batch size) and scoop generous amounts of the rice filling into each pepper using a spoon. Top with beans and a bit more salsa and cover the dish with foil.
  • Bake peppers at 375 degrees F (190 C) for 15 minutes. Then remove foil and bake for another 10-15 minutes uncovered. The longer they bake, the more tender the peppers will become.
  • Let cool slightly before serving with desired toppings (see options above). Best when fresh, though leftovers keep in the refrigerator for 2-3 days. Reheat in the microwave or in a 350-degree F (174 C) oven until warmed through.

Video

Notes

*Rice cooking method from Saveur.
*Nutrition information is a rough estimate calculated without additional toppings.

Nutrition (1 of 4 servings)

Serving: 1 stuffed peppers Calories: 303 Carbohydrates: 52.7 g Protein: 8.6 g Fat: 6.8 g Saturated Fat: 0.9 g Polyunsaturated Fat: 1.29 g Monounsaturated Fat: 3.86 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 371 mg Potassium: 403 mg Fiber: 6.2 g Sugar: 2.8 g Vitamin A: 153 IU Vitamin C: 38.36 mg Calcium: 56.86 mg Iron: 1.91 mg