Veggie Stuffed Poblano Peppers
These Veggie Stuffed Poblano Peppers are filled with brown rice, black beans & veggies that are cooked down in enchilada sauce!
Ingredients
- 4 poblano peppers
- 3 tablespoons avocado oil separated
- 1/2 red onion diced
- 1 jalapeño diced, optional
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon pepper
- 1/2 cup corn
- 1 15-ounce can black beans drained and rinsed
- 1 cup cooked brown rice
- 1 15-ounce can red enchilada sauce separated
- 4 ounces vegan cream cheese I used Kite Hill
- vegan sour cream, avocado, cilantro, lime wedges, salsa optional toppings
Equipment
- baking dish
Instructions
- Turn the oven to broil. Cut a slit lengthwise down each pepper. Place on a baking sheet and brush with 1 tablespoon of oil. Place in the oven and broil until charred on both sides (approx. 3-5 minutes per side). Remove from the oven, lower the heat to 425 and place the peppers in a large bowl. Cover with a kitchen towel and steam for 10 minutes. Peel the skin off of the peppers and remove the seeds.* Set aside.
- While the peppers are steaming, heat the remaining oil in a skillet over medium heat. Add the onion, jalapeño & dry seasonings and cook for 2 minutes. Add the corn & beans and cook for another 3 minutes. Add the rice, 1/2 cup enchilada sauce & cream cheese. Stir until combined and remove from the heat.
- Add the remaining enchilada sauce to the bottom of a baking dish. Add the filling to each pepper and place in the baking dish. Place in the oven and bake for 20 minutes, uncovered.
- Remove from the oven and serve with any of the optional toppings.
Video
Notes
*I find it easiest to remove the seeds by placing the peppers under running water and gently pulling them out.
Calories: 328kcal, Carbohydrates: 36g, Protein: 7g, Fat: 20g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Sodium: 1039mg, Potassium: 351mg, Fiber: 8g, Sugar: 13g, Iron: 2mg
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