Name: Stuffed Poblano Peppers ~ Vegan, Gluten and Dairy Free
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 8 poblano peppers; 1 tbsp olive oil or vegetable oil; 1 small red onion, peeled and diced; 2 tsp paprika; 2 tsp cumin; 4 cloves of garlic, peeled and diced; salt and pepper to taste; 18 oz (2 heaping cups) black beans; 1 bunch fresh cilantro, chopped; ¼ cup enchilada sauce; 16 oz diced fresh tomatoes or canned tomatoes; 1 cup cooked rice; 1 tbsp lime juice, more to taste; Sour cream - or Vegan Sour Cream (See note below); Additional enchilada sauce

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These flavor packed Stuffed Poblano Peppers are a staple meatless meal around our house because they are simple, healthy, and SO delicious we crave them on the regular.

The gluten free and dairy free filling includes black beans, rice, tomatoes, onions, garlic, and spices that are simmered in red enchilada sauce. Stuff the filling into roasted poblano peppers, bake, and then serve with an extra drizzle of enchilada sauce and a dollop of vegan sour cream.

A warm stuffed poblano pepper on a white plate with a flour tortilla.

You Don't Have to Be Vegan To Love These Stuffed Poblano Peppers

A while back, a friend of mine looked at this recipe and said, "Wait. No cheese?" Yes, I said. No cheese. You're not going to miss it.

She eyed me with deep skepticism.

And, I get it. Chile Rellenos are one of my favorite things in the whole wide world because chilies or peppers with cheese is DELICIOUS.

BUT - cheese just isn't always a necessary ingredient to get you to delicious.

Taking a bite of stuffed poblano peppers.

What You'll Love About this Stuffed Poblano Pepper Recipe:

I'm not the kind of cook that likes to make the same things over and over again. And yet I make these stuffed poblano peppers all the time. These slightly spicy, flavor packed peppers just check all the boxes for me:

These stuffed peppers are SO quick and easy to prepare
They use whole {not processed}, healthy ingredients that just happen to be gluten and dairy free. Hooray for real food!
They are naturally vegan {unless you top them with regular sour cream instead of vegan sour cream} but hearty enough to satisfy meat lovers.
They are a GREAT way to use up leftovers! Toss any other ingredients you like into the filling.
They reheat well! These stuffed peppers will keep in the refrigerator for up to 5 days and reheat well in the microwave or in the oven. I always make enough to ensure that I get to eat stuffed peppers for lunch later in the week.

What You'll Need to Make These Stuffed Poblano Peppers:

There's two ingredients in these stuffed peppers that you can either make from scratch or simply open a couple of cans:

Enchilada sauce
Black beans

My absolute favorite homemade enchilada sauce starts with prepared chili puree. This gorgeous ingredient is found in super markets or ordered online and it allows you to make the most amazing homemade red enchilada sauce with only about 10 minutes of hands-on time.

If you, like me, LOVE a good red enchilada sauce, it's a game changer.

The recipe for homemade enchilada sauce makes more than you'll need for these peppers. This is not a problem. In fact, it's a HUGE bonus.

Use the leftover sauce to make cheesy Cheese Enchilada Casserole, Southwest Summer Corn Chowder, Black Bean Tostadas with Roasted Corn Salsa, or Chicken Tortilla Soup.

Enchilada sauce also freezes really, really well. So, if you're not wanting to use the leftover sauce in any other recipe this week, pop it into the freezer for when you do.

The best homemade red chili enchilada sauce.

A stuffed poblano pepper with enchilada sauce.

Like homemade enchilada sauce, cooking dried beans produces beans that are so much more delicious than the canned variety and only take about 5 minutes of hands on time.

Cook dried black beans in the slow cooker or on the stovetop, or in the instant pot. Either option requires you to simply dump some beans and spices into the pot and then let them simmer for a few hours.

Also like the enchilada sauce, one batch of beans will give you much more than you need for these peppers. Also not a problem.

Use the leftover beans to make Black Bean Tomato Soup, Veggie Black Bean Nachos, Cuban Chicken and Rice, Vegetarian Chili, or Black Bean Tostadas.

Homemade black beans in the slow cooker or on the stovetop

What If You Don't Want to Make Enchilada Sauce or Cook Dried Beans?

If you want to make stuffed poblano peppers right now (and who doesn't?) and you don't have any homemade beans or enchilada sauce in your refrigerator, just open a couple of cans.

Canned black beans and prepared enchilada sauce in a can or in a jar are perfectly delicious in these stuffed peppers.

Done and done. Easy peasy.

In Addition to Enchilada Sauce and Black Beans, you'll Also Need These Ingredients:

Poblano peppers (obviously)
A little bit of olive oil or vegetable oil
1 small red onion
Some sound smoked paprika and cumin, salt and pepper
About 4 cloves of garlic
A handful of fresh cilantro
A couple of cups of diced fresh tomatoes (if tomatoes are in season) OR canned tomatoes
A cup of cooked rice
Fresh squeezed lime juice

How to Make These Stuffed Poblano Peppers:

The most tedious part of making these (and it's not that tedious) is peeling the blacked skin from the roasted poblanos. After that, you simply simmer the stuffing ingredients in a saucepan, stuff the peppers, and bake.

Wash and dry the poblano peppers and lay them out on the baking sheet so that they are not touching. Set them under the broiler in your oven and cook until the skin is completely black. Turn them over and blacken on the other side.
Place the peppers in a bowl, cover with a towel and let them cool down a bit.
In the mean time, cook some diced onions in a saucepan until they are soft, then add the cumin, paprika, and garlic.
Add all the remaining ingredients to the pan except for the rice and cilantro. Cover the sauce pan and let everything simmer away and get happy for about 20 minutes. Turn off the heat and stir in some cooked rice, cilantro, and lime juice.
Cut open the poblano peppers, remove the stem and seeds, and gently pull off and discard the blackened skin.
Set the peppers in a baking dish and stuff them with a generous amount of filling.
Bake the peppers for 20 minutes then serve drizzled with some more enchilada sauce and a dollop of vegan sour cream.

Stirring the filling for stuffed poblano peppers with a wood spoon.

Someone using a spoon to fill roasted poblano peppers with a rice, beans, tomato, and enchilada sauce.

Someone folding over the sides of a poblano pepper that's been stuffed with rice, beans and enchilada sauce.

Someone using a spoon to top a stuffed poblano pepper with sour cream.

What To Serve with Stuffed Poblano Peppers:

Warm Homemade Flour Tortillas (or Corn Tortillas)

I love serving stuffed poblano peppers with warm homemade flour tortillas. Homemade tortillas take about 30 minutes of hands-on time and they are life changing.

I know... that sounds dramatic. But, I'm kinda serious. There's simply no comparison between the packaged flour tortillas on the shelves of every supermarket and a freshly made homemade tortilla.

It's one of those cases where homemade is so much better, once you make them, you might never purchase a package again.

2. Jicama Salad with Apples and Honey Lime Dressing

This jicama salad with apples is light, crisp, tart, and refreshing. It's quick and easy to make and packed with nutrition. It's the kind of thing you can make quickly for a light lunch or in a large quantity for a summer cookout.

The salad includes sliced jicama, green apples, and radishes with a touch of jalapeño and fresh cilantro all tossed together in a light honey lime dressing. And, it stays crisp and fresh for hours.

3. Pomegranate Margaritas

I have made these Pomegranate Margaritas for more dinner parties and get togethers than any other cocktail for three reasons:

They are super easy to make with ingredients that are always easy to find
The recipe can be scaled up or down - make margaritas by the pitcher or by the glass
It's the type of margarita that's a true crowd pleasing cocktail - the perfect balance of sweet, sour, and bitter that will please everyone

A stuffed poblano pepper on a white plate with enchilada sauce and a homemade tortilla.

More Popular Plant Based Recipes

Weekly Meal Plans that Include Stuffed Poblano Peppers:

If you give this recipe a try, let me know! Leave a comment, rate it, or take a picture and tag it #alittleandalot on Instagram.

Yield: 8 Stuffed Poblano Peppers

Stuffed Poblano Peppers ~ Vegan, Gluten and Dairy Free

These flavor packed Stuffed Poblano Peppers are a staple meatless meal around our house because they are simple, healthy, and SO delicious we crave them on the regular.

Prep Time 35 minutes

Cook Time 40 minutes

Total Time 1 hour 15 minutes

Ingredients

8 poblano peppers
1 tablespoon olive oil or vegetable oil
1 small red onion, peeled and diced
2 teaspoon paprika
2 teaspoon cumin
4 cloves of garlic, peeled and diced
salt and pepper to taste
18 oz (2 heaping cups) black beans
1 bunch fresh cilantro, chopped
¼ cup enchilada sauce
16 oz diced fresh tomatoes or canned tomatoes
1 cup cooked rice
1 tablespoon lime juice, more to taste

For serving:

Sour cream - or Vegan Sour Cream (See note below)
Additional enchilada sauce

Instructions

Set an oven rack so that it's in the top third of the oven and preheat the broiler. Line a baking sheet with parchment paper or aluminum foil.
Wash and dry the poblano peppers and lay them out on the baking sheet so that they are not touching.
Set the peppers under the broiler until the skin is about 90% blackened on one side. Remove from the oven and, using tongs, turn the peppers over. Put them back under the broiler. Continue to turn the peppers until their skins are blackened on all sides.
Place the peppers in a bowl, cover with a dish towel and let them cool to room temperature.
In the meantime, add the oil and diced onion to a large high-sided skillet or sauce pan and set it over medium heat. Cook until the onion is soft and and just begining to turn golden. Add the cumin, paprika, garlic, ½ teaspoon salt, and ½ teaspoon ground black pepper. Cook, stirring constantly, for 1 minute longer.
Add all the remaining ingredients to the pan except for the rice, cilantro, and lime juice.
Set a lid on the sauce pan so that the pan is partially covered. Let simmer on low heat, stirring every once in a while, for about 20 minutes. After 20 minutes, the mixture should be thickened and condensed. If the mixture is on the runny side, remove the lid, turn the heat to medium high, and cook, stirring constantly, until the excess liquid has evaporate.
Remove from the heat and stir in the rice, cilantro, and lime juice. Taste and add more salt, pepper, and/or lime juice if you like. Set aside to cool slightly while you peel the peppers.
Preheat the oven to 350 degrees F (176 degrees C)
For each pepper, use a knife to slice the pepper open, lengthwise. Remove the stem and seeds and gently pull off and discard the blackened skin. Place the peppers in a 9 x 13 baking dish.
Open each pepper and add a generous amount of filling; wrap the pepper around the filling.
Bake the peppers uncovered for 20 minutes. Serve with extra enchilada sauce, sour cream or vegan sour cream.

Notes

What kind of enchilada sauce should you use in these peppers?

This recipe for Homemade Enchilada Sauce is my favorite enchilada sauce to use in these stuffed peppers because it's super easy and absolutly delicious. Or, simply pick up a can or a jar of prepared enchilada sauce at your local supermarket.

What kind of black beans should you use in these peppers?

My favorite beans to use in these stuffed peppers is dried black beans cooked in the slow cooker or in the Instant Pot. Cooked dried beans are more flavorful and have a much better texture than anything you'll find in a can. Having said that, opening a can of black beans for these peppers is still a delicious, and easy, option.

The BEST Vegan Sour Cream

This Vegan Sour Cream is pretty much the only sour cream we eat at my house here and we're not even vegans. It's just simply more delicious than regular dairy sour cream.

Nutrition Information:

Yield:

Serving Size:

2 Stuffed Peppers
Amount Per Serving: Calories: 321Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 566mgCarbohydrates: 57gFiber: 17gSugar: 8gProtein: 15g

A pan of stuffed poblano peppers in a white baking dish.

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