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Vegetarian Stuffed Poblano Peppers

Vegetarian Stuffed Poblano Peppers

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Jessica

Jessica

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

amandak23k
23

amandak23k

7/16/2009

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

7/13/2009

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
20

LED87

7/9/2010

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.

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