Stuffed Poblano Peppers

Another healthy and filling dinner option coming your way! Thanks to the Ranch chefs for sharing this recipe with me – one of my favs from last week.

Stuffed Poblano Peppers

My home version had cojita, a little cheat on vegan
The Ranch version had cashew sour cream!
  • 6 large poblano peppers
  • 2 garlic cloves minced
  • 1 yellow onion, diced
  • 1 zucchini, diced
  • 1 tsp cumin
  • 1 tsp corriander
  • 1/4 cup cilantro
  • 1 cup cooked quinoa
  • 1 cup cooked or canned black beans

Preheat oven to 450 degrees.

Roast the poblanos until browned and softened, approx 15-20 mins.

Remove from oven and lower the oven temp to 350. Cover the peppers. This will loosen the skin. Once cool enough to handle, peel off skin. Slice down one side of the pepper lengthwise so you can stuff the pepper. Carefully remove the seeds keeping the stem intact.

In a large sauté pan, heat 1 Tbsp veggie oil over medium heat. Add onions and zucchini and cook until lightly brown. Add garlic and cook until fragrant. Turn off the heat. Add spices and quino and beans. Season to taste.

Fill each pepper with the mixture. Place on baking sheet with parchment and bake for 10-15 mins. While in the oven, make the sauce.


  • 1 Tbsp veggie oil
  • 1 onion, diced
  • 2 cloves garlic, diced
  • 3/4 tsp salt
  • 1 tsp corriander
  • 2 tsp cumin
  • 2 tsp dried oregano
  • 1/2 tsp cinnamon
  • 1 chipotle in adobo with 1 tsp adobo sauce
  • 1 can diced tomatoes
  • Water if needed

Heat oil on medium heat. Add onions and cook until tender. Add garlic and cook for 1 min. Add chipotle, sauce, spices, and tomatoes. Simmer for 15 mins.

In a blender, add cooked mixture and carefully blend until sauce consistency. Add more water if needed.

Place 1/4 cup in the center of the plate. Place pepper on top and top with cilantro and anything else you desire.


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