Vegetarian Stuffed Poblano Peppers

Vegetarian Stuffed Poblano Peppers

30 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Jessica
Recipe by  Jessica

“These soy-meat stuffed peppers are easy and delicious...my friends didn't realize they were eating fake meat ;)”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Bring a large saucepan of water to a boil. Slice the poblanos in half lengthwise and remove the seeds and stems. Place cleaned peppers in boiling water; cook until soft, about 4 minutes. Drain.
  3. Heat olive oil in a large skillet. Stir in vegetarian crumbles and chili seasoning mix. Cook, stirring, until crumbles are hot, about 5 minutes. Fill the cooked peppers with the seasoned crumbles; top with pepperjack cheese. Arrange stuffed peppers on a baking sheet.
  4. Place peppers in preheated oven until cheese is melted, about 10 minutes.

Share It

Reviews (30)

Rate This Recipe
amandak23k
23

amandak23k

These were really good. I didn't make them vegetarian, I used real ground hamburger. I didn't have pepper jack cheese so I just used a colby-mont. jack blend. I will be making these again!! I wanted more after they were gone.

thatgirl777
21

thatgirl777

Great! My husband (vegetarian) and I (meat eater) loved this recipe. I served it with rice and beans and it was a complete, filling and tasty meal. I will definitely make again. Thanks for the recipe!

LED87
19

LED87

Wow these were perfect. I was looking for a light, summer, vegetarian lunch. I sauteed some onion and 1 clove of garlic in EVOO and chili powder. Then I added red and yellow bell pepper. I put 2 vegan Boca burger patties in the micro for a few seconds to thaw and added them to the veggie mixture in the cast iron skillet. I added 1/6 of a packet of McCormick's Taco Seasoning & a few dashes of Red Devil Hot Sauce. I stuffed my peppers with this mixture and topped with cheddar cheese. This was an amazing lunch, it had so much flavor. Next time I will add mexican rice and I bet it will be even better. I'm still licking my lips, it was that good.

More Reviews

Similar Recipes

Vegetarian Stuffed Peppers
(75)

Vegetarian Stuffed Peppers

Vegetarian Mexican Inspired Stuffed Peppers
(48)

Vegetarian Mexican Inspired Stuffed Peppers

Vegetarian Stuffed Red Bell Peppers
(33)

Vegetarian Stuffed Red Bell Peppers

Vegetarian Stuffed Bell Peppers
(27)

Vegetarian Stuffed Bell Peppers

Meatless Stuffed Peppers
(24)

Meatless Stuffed Peppers

Chiles en Nogada (Stuffed Poblano Chile Peppers)
(14)

Chiles en Nogada (Stuffed Poblano Chile Peppers)

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 281 cal
  • 14%
  • Fat
  • 16.8 g
  • 26%
  • Carbs
  • 13.5 g
  • 4%
  • Protein
  • 21 g
  • 42%
  • Cholesterol
  • 18 mg
  • 6%
  • Sodium
  • 1258 mg
  • 50%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Vegetarian Mexican Inspired Stuffed Peppers

>

next recipe:

Spicy Vegetarian Stuffed Peppers