Grilled Vegan Stuffed Poblano Peppers
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.
Servings: 4 people
Calories: 322kcal
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.
Notes
Oven Method - set oven to 400 degrees F. Place stuffed peppers in a baking dish and cover with foil. Cook for 30-35 minutes or until heated through and peppers have started to wilt. Remove from oven and serve.
*We encourage you to read these the FAQs in the post
*See post for notes about Top 8 Allergy Free variation
*Nutritional facts are only estimates. Please utilize your own products for the most accurate information.
Nutrition
Serving: 1stuffed pepper | Calories: 322kcal | Carbohydrates: 37g | Protein: 8g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Sodium: 587mg | Potassium: 689mg | Fiber: 8g | Sugar: 8g | Vitamin A: 1097IU | Vitamin C: 142mg | Calcium: 78mg | Iron: 2mg