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Vegan Stuffed and Roasted Poblano Peppers

Get ready for a tasty, healthy, and flavorful main dish. A roasted Poblano Pepper filled with brown rice and black beans spiced with cumin and homemade enchilada sauce. Topped with salsa, nacho cheese sauce, and avocado.
Course Entree
Cuisine Mexican
Servings 6


  • 6 Poblano peppers
  • 1 T. Grapeseed oil Or any high-heat oil
  • 3/4 C. Brown Basmati rice
  • 5 C. Water
  • 1 Onion diced
  • 1 Jalapeno minced
  • 1/2 t. Cumin
  • 1/4 t. Sea salt
  • 1 15 oz. black beans, canned drained and rinsed
  • 1/2 C. Homemade enchilada sauce or use more, if you like
  • 1 1/4 C. Easy Vegan Nacho Cheese Sauce
  • 1/4 C. Cilantro chopped
  • 1 Avocado sliced
  • Salsa your favorite


Roasted Poblano Peppers

  • Rinse and dry your Poblano peppers.
  • Rub each pepper with a light coating of grape seed oil and place on a cookie sheet.
  • Place in a hot oven on broil with the rack at or near the top of the oven. Every few minutes carefully rotate the peppers to get a nice char or blistering of the skin. You are looking for a blackened skin on most sides of the pepper, but you don’t want the peppers to be too soft and over-cooked. Make sure the peppers still hold their shape because they will continue cooking after they come out of the oven. This should take 8-10 minutes or so.

Brown Basmati Rice

  • Place rinsed rice in a medium-sized pot and add water. Cover and bring to a boil.
  • Once boiling, remove lid and stir. Cook for 30 minutes uncovered.
  • Drain rice with a strainer and place rice back into the pot and cover. Let sit for 10 minutes before fluffing rice with a fork.

Pepper Stuffing

  • In a large fry pan, add oil and onion. Sauté for about 5 minutes.
  • Add jalapeño, cumin, salt and enchilada sauce and sauté for an additional minute.
  • Next, add beans and gently incorporate. Remove from heat.

Assembling Stuffed Poblano Peppers

  • Place roasted, slightly cooled peppers in a baking dish.
  • Slice into the pepper from top to bottom so you can get the filling in.
  • If you are sensitive to the heat of the peppers, remove seeds and veins. I leave both, because we like it a little spicy.
  • Spoon the rice and bean mixture into each pepper to fill them up.
  • Spoon more enchilada sauce and nacho cheese sauce onto each pepper.
  • Place in an oven at 350 degrees F for 25-30 minutes. All you need is everything to warm through and the cheese to brown slightly.
  • Serve with avocado, cilantro, and more sauce if you like.


Please see links above for my Easy Enchilada Sauce and Vegan Nacho Cheese Sauce.