These Vegan Stuffed Poblano Peppers are loaded with a delicious mixture of brown rice, sweet potatoes and a medley of seasonal vegetables and topped with my Three Tomato Jam. A delicious vegan meal your whole family will adore.
Hi guys! I hope you all survived Thanksgiving and are now looking forward to a wonderful Christmas and new year. As for myself, I stayed home this Thanksgiving and made an amazing meal of Vegan Mushroom Wellington, a vegan version of Gulliver’s Cream Corn, Sweet Potato Casserole, Fresh Cranberry Sauce with Orange Zest, Sage and Chestnut Stuffing and a homemade winter loaf of wholesome, fresh bread. Everything vegan. It was so delicious, I couldn’t wait to eat the leftovers the next day. I should’ve made more though, as we only had enough leftovers for one night. I also regret to say that I didn’t take pictures as I had planned because I really didn’t want to interrupt my rhythm. Eventually, I’ll remake everything and take pictures, one recipe at a time.
Moving forward, you may as well know I’m still very much obsessed with sweet potatoes. So far this season, I’ve put them in my Kick-Ass Sweet Potato and Persimmon Chili and my Sweet Potato Oatmeal topped with Coconut Whipped Cream. And now, I bring you my Vegan Stuffed Poblano Peppers with Three Tomato Jam.
If you’re new to cooking poblano peppers, don’t be intimidated. It’s really easy to prepare these peppers for baking in the oven, but it does require a few extra minutes of your time. Just turn your broiler on Hi, line a sheet pan with parchment paper, brush both sides of the peppers with a little olive oil and stick them under your broiler for 3 to 5 minutes on each side. Your goal is to get them very wrinkled and somewhat blackened so you can easiliy peel their outer skin. A word of caution, thought, avoid over-blackening them or they will fall apart when you try and stuff them. You can see in the picture below how they’re supposed to look. Any questions about blackening these, shoot me a quick email at firstname.lastname@example.org.
After blackening these stuffed poblano peppers, remove them from oven and cover with foil or dishtowel while they cool. During this time, you’ll prepare your stuffing. Once your peppers are cooled, gently peel off their outer, wrinkly skin. Then, take a paring knife and slit them down the middle (on one side only), open them and, using a spoon, scrape out the seeds. If you want to remove the stem, you can do that too. I prefer leaving it, but that’s just me. I also leave some of the seeds in the pepper as it add a little heat, which I love. Next, you’ll stuff them and toss them in the oven at 375 degrees Fahrenheit for 20 minutes. Once you remove them from the oven, allow them to sit for about 5 minutes before serving.
Vegan Stuffed Poblano Peppers with Three Tomato Jam
If you make these stuffed poblano peppers, don’t forget to take a photo and tag it #veganvigilante1 on Instagram. Please also follow me on Facebook, Pinterest and Twitter. As always, comments and constructive criticism are appreciated. I will always answer your queries within 24 hours or less. I’d love to know what you think about this recipe and the blog, overall. Contact me anytime by email at email@example.com.
These Vegan Stuffed Poblano Peppers are loaded with a delicious mixture of brown rice, sweet potatoes and a medley of seasonal vegetables and topped with my Three Tomato Jam. A delicious vegan meal your whlole family will adore.
For the Peppers
- 4 large poblano peppers (rinsed and dried)
- 1/2 tbsp olive oil (extra virgin)
For the Stuffing
- 2 cups brown rice (cooked)
- 1 tbsp olive oil (extra virgin)
- 3 cloves garlic (minced)
- 1 medium red onion (finely chopped)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 large sweet potato (cut into cubes)
- 1 cup organic black beans (cooked)
- 1/4 cup sun-dried tomatoes (julienne style in oil)
- 1/4 cup raisens
- sea salt and pepper (to taste)
For the Toppings
- 1/2 cup Three-Tomato Jam (spoon on top of each pepper)
- 8 lime wedges (2 per each pepper)
- handful cherry tomatoes (chopped in half)
- Preheat your oven to high broil. Place oven rack as close to broiler as possible. Line a baking sheet with parchment paper. Lightly brush each pepper with olive oil. Broil on high for 3 to 5 minutes on each side until lightly blistered and blackened (see photo in post above). Don’t overcook. Remove, cover with foil and sset aside to cool. Turn broiler off and preheat oven to 375 degrees Fahrenheit. While peppers are cooling, make your stuffing.
- Heat large fry pan or Wok over medium heat. Add olive oil, garlic and onion and saute until onion is transluscent. Add cumin and paprika and stir until thoroughly mixed. And rest of ingredients, including salt and pepper to taste and stir to combine. Cover and cook on medium heat for 8-10 minutes stirring frequently.
- Once peppers are cooled and while stuffing is heating, gently peel off outer layer of skin. Take a paring knife and slit one side down middle. Scrape out seeds with spoon.
- Place peppers on 9×13 baking dish. Scoop generous amount of stuffing mix into each pepper. Cover with foil and bake at 375 degrees Fahrenheit for 20 minutes. Because oven temperatures differ, make sure they are fork-tender before removing from oven. If not, cook for a few more minutes until they are.
- Remove from oven and allow to cool for at least 5 minutes before topping with Three Tomato Jam and whatever other toppings you prefer.
- Category: Main Dish
- Cuisine: American, Mexican