These grilled vegan stuffed poblano peppers are an absolutely delicious spin on traditional stuffed peppers and kicked up a bit with the spices. Can be oven baked.
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If you are someone who loves stuffed peppers, you are going to love this unique spin we put on these grilled vegan stuffed poblano peppers.
First off, we are grilling them. Now we will tell you how to also bake them, but grilling gives an awesome flavor to your peppers and they are easy to throw on when you are cooking other things.
This mix is also great as a dip with chips, in tortillas or quesadillas, on a bed of lettuce and so much more.
What ingredients do you need for Grilled Vegan Stuffed Poblano Peppers?
Below are notes about the ingredients before we get into the full recipe located lower in this post on how to make these easy poblano stuffed peppers:
You really can’t mess up this dish. The ingredients that you will need are:
- poblano peppers – We switched up the traditional bell pepper for these poblano peppers to add a kick of spice
- red peppers – We do still add some bell peppers into things for texture and taste.
- sweet onions – The sweetness of the onions balances out the spice a bit and creates a depth of flavor that’s great
- mushrooms – Adding a different texture and a meatier combination to this dish that’s absolutely delicious.
- cauliflower – Most stuffed peppers use rice, but we wanted to switch it up
- black beans and corn – standard stuffed pepper ingredients that help stretch the meal
- taco seasoning – we love this homemade taco seasoning recipe or you can use your favorite brand
- vegan cheese – We are using Daiya cutting board blend in the photos but also like Violife as well.
Substitutions and Variations
- Poblano peppers – While we switched up the traditional bell pepper for these poblano peppers, you can definitely do traditional bell peppers for this. You will need double the filling mixture since poblano peppers don’t hold as much
- Bell Peppers – Feel free to use any color bell pepper, we just liked the way red looked
- Sweet onions – You could also swap for yellow onions
- Mushrooms – You can omit mushrooms if you don’t like them. Add more beans or even chickpeas or tofu instead
- Cauliflower – Swap the riced cauliflower for rice
- Seasoning – We use a taco seasoning for a tex-mex flare but you can use other blends like BBQ seasoning, or other blends that you love
- vegan cheese – You can omit the cheese altogether or swap it for something like vegan feta, nutritional yeast, pepperjack and more
Frequently Asked Questions about Vegan Poblano Stuffed Peppers:
Can I make these Top 8 Allergy Friendly vegan stuffed peppers?
The only ingredient that is not Top 8 Free in the recipe is the vegan cheese. You can omit or find a safe for you vegan option if possible (most contain coconut oil). Another option would
Can I prep these vegetarian stuffed poblano peppers ahead of time?
You can absolutely make these ahead of time! There are a few options you have.
If you plan to eat them in the week, then just make and cook as directed and store in an air tight container. They will last in the fridge for up to 7 days. Just heat back up in the microwave or oven.
If you want to meal prep these well in advance, then you can cook as directed, let cool completely and then store in an air tight container. Put it in the freezer. They will last well for up to 3 months this way. When ready to cook, pull out of the freezer and let thaw to room temperature. Then, proceed with the recipe as instructed.
Can I use canned corn?
We really love the recipe with fresh corn that have been cut off the cob; however, if you only have access to canned corn then yes, you absolutely can use that instead.
How do you rice cauliflower?
Using the large part of a grater, rub a large piece of cauliflower carefully over the grater until you have very small pieces of cauliflower. You can rice both the florets and the stems.
What other vegan stuffed peppers should I try?
You should definitely try our:
Other vegan dinner ideas are:
- Chickpea, Cashew and Broccoli with Garlic Sauce Skillet
- Vegan Taco Casserole
- Vegan Pizza
- The Best Vegan Lasagna
- Vegan Pineapple Fried Rice
- Vegan Italian Meatballs
- The Best Vegan Black Bean Burger
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Grilled Vegan Stuffed Poblano Peppers
Ingredients
- 4 poblano peppers, cut in half length wise, dessed
- 1 tablespoon olive oil
- ½ cup red pepper, diced
- ½ cup sweet onion, diced
- 4 oz baby bella mushrooms (and stems), diced
- 1 ½ cups cauliflower, riced
- ½ cup black beans, drained and rinsed
- 1 cup fresh corn, cut off cob
- 1 tablespoon lime juice
- 1 teaspoon taco seasoning (more or less to taste)
- 2 cups vegan cheese, divided, OPTIONAL
Instructions
- Heat oil in a medium skillet over medium heat on the side burner of grill.
- Add diced red peppers and sweet onions and saute for 2 minutes.
- Add diced mushrooms and saute for 2 minutes
- Add in rice cauliflower, black beans, corn, taco seasoning and lime juice. Stir together and cook 1 more minute. Remove from heat.
- Heat one side of the grill to 350 degrees F.
- Divide the mixture evenly into your pepper shells. Top with plant based cheese if desired.
- Add peppers to grill on indirect heat side. Cook for 20-35 minutes or until desired texture.
Danielle
Hi! I was wondering if it’s possible to omit the mushrooms? I’m not a very big fan of them – I don’t really like the taste or texture.
Larisha Bernard
Absolutely!