Vegan Stuffed Poblano Peppers

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Stuffed poblano peppers drizzled with vegan avocado crema

One of the things I initially found most challenging about eating more plant-based meals was actually feeling full.

I’ve always been a quantity eater. I’m not the girl who takes takes three bites of my salad, holds my stomach, and sighs, “Oof, can’t have one more bite. It’s too much.”

Nope. Give me those last two bites and your last two bites or else. I’m hangry.

Baking sheet of freshly roasted poblano peppers

The real issue was mental. I kept thinking, “How can I possibly get full and stay full on salads, rice, and beans?”

I’ll tell you how. If you eat enough rice and beans (and other vegan protein sources), throw in a ton of vegetables, and drink plenty of water, you’ll be too full to remember what food scarcity you were ever complaining about in the first place.

In my quest to create more hearty, plant-based meals, I started to learn what it took to feed my body well – in both quantity and nourishment.

Dishes like my Mediterranean Baked Sweet Potatoes Grillable Veggie Burgers, Roasted Sweet Potato Chickpea Salad, and Chickpea Shawarma Sandwiches began filling my plate, and over time, I realized meatless meals can fill me up.

My top tip for creating satiating plant-based meals is to combine several foods that are high in fiber and protein to keep you satisfied, and to create more texture in your dish. Instead of having just tofu, throw in some healthy brown rice and vegetables! Instead of having just black beans, throw in some plantains and peppers and corn tortillas! Instead of having just quinoa, add in some beans and bell peppers!

This recipe was born out of that idea. Knowing myself, a meal of pinto beans and rice isn’t exciting or filling enough for me. But when you throw in a poblano pepper (with tons of fiber and vitamins), and add a little avocado on top, I’m one satisfied eater. Let me show you how.

Mixing rice and seasonings in a cast-iron skillet

Origins of Stuffed Peppers

Stuffed peppers are enjoyed around the world- in places such as Spain, India, Tunisia, Hungary, Denmark, and more! In each of these places, they’re prepared with different ingredients and methods. You can learn more about the variations and history of stuffed peppers here.

Our recipe is a plant-based take on the concept, inspired by ingredients and flavors common in Mexican cuisine.

How to Make Stuffed Poblano Peppers

This recipe may look a little complex, but it’s actually quite simple. These stuffed poblano peppers require just 9 ingredients and easy-to-master methods.

Baking pan of stuffed peppers with pinto beans, rice, and salsa

It starts with brown rice, amplified in flavor by sautéed onion, cilantro, cumin, and salsa. Next comes pinto beans for added protein and fiber. Stuff all that goodness inside poblano peppers and bake until tender. That’s it!

Toppings are optional, but I’m kind of a sauce lover myself, so I went with more salsa, cilantro, and some of my favorite Cilantro Avocado Dressing. Mmm, dreamy.

Plates of Vegan Stuffed Poblano Peppers with garnishes of lime, avocado, and salsa

I know you guys are going to LOVE this dish! It’s:

Subtly spiced
& Easy to make

These stuffed poblano peppers are perfect for meat-eaters and vegans alike! This dish proves how simple and possible it is to get full and nourished on meatless meals.

If you do try this recipe, let us know! Leave a comment, rate it (once you’ve tried it), and snap picture and tag it #minimalistbaker on Instagram. We’d love to see!

Lastly, if you have any tips or advice on what made your transition to eating more plant-based meals easier, share them below. Cheers, friends!

A plate of Vegan Mexican Stuffed Poblano Peppers drizzled with creamy avocado cilantro dressing

Vegan Stuffed Poblano Peppers

Easy, 9-ingredient Vegan Stuffed Poblano Peppers with brown rice, pinto beans, and a simple avocado crema! A healthy, flavorful, plant-based meal.
Author Minimalist Baker
Plate of Stuffed Poblano Peppers with rice and sliced avocado
4.89 from 101 votes
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 4 (stuffed peppers)
Course Entree
Cuisine Gluten-Free, Mexican-Inspired, Vegan
Freezer Friendly No
Does it keep? 2-3 Days



  • 12 cups water (yes, that much!)
  • 1 cup uncooked brown rice
  • 1 Tbsp avocado oil
  • 1/2 medium white or yellow onion (thinly sliced)
  • 1/2 tsp ground cumin
  • 1/4 tsp sea salt
  • 1/3 cup chunky red or green salsa (plus more for topping)
  • 1/4 cup cilantro (plus more for serving)


  • 4 poblano peppers (skin on)
  • 1 tsp avocado, olive or coconut oil


  • 1 15-ounce can pinto beans (lightly drained // if unsalted, add additional salt)
  • 1/4 tsp ground cumin
  • ~1 pinch sea salt (to taste)

FOR TOPPING optional


  • Add water to a large pot and bring to a boil over high heat. Once boiling, add rice and cook for 30 minutes. Then drain for 30 seconds, return to pot off of heat, and cover for 10 minutes*. Set aside.
  • In the meantime, preheat oven to high broil and place a rack at the top of your oven.
  • Lightly brush whole poblano peppers with oil. Place on a baking sheet and broil on high for 1-2 minutes on each side, or until lightly blistered (see photo).
  • Turn oven off broil and preheat to 375 degrees F (190 C).
  • Let peppers cool for a few minutes. Then peel away any blistered skin and use a paring knife to cut out the stem. Also cut a slit down one side of the pepper and use your hands or a spoon to scrape out the seeds. Set aside.
  • Heat a large metal or cast iron skillet over medium heat. Once hot, add oil and onion and sauté for 4-5 minutes, or until soft and translucent.
  • Next add cooked rice, cumin, sea salt, salsa and cilantro. Stir to combine. Taste and adjust seasonings as needed.
  • In a separate small saucepan over medium heat, add pinto beans and season with cumin and sea salt to taste. Once bubbly and hot, remove from heat and set aside.
  • Place peppers in a lightly greased, large baking dish (9×13-inch is best as original recipe is written // adjust if altering batch size) and scoop generous amounts of the rice filling into each pepper using a spoon. Top with beans and a bit more salsa and cover the dish with foil.
  • Bake peppers at 375 degrees F (190 C) for 15 minutes. Then remove foil and bake for another 10-15 minutes uncovered. The longer they bake, the more tender the peppers will become.
  • Let cool slightly before serving with desired toppings (see options above). Best when fresh, though leftovers keep in the refrigerator for 2-3 days. Reheat in the microwave or in a 350-degree F (174 C) oven until warmed through.



*Rice cooking method from Saveur.
*Nutrition information is a rough estimate calculated without additional toppings.

Nutrition (1 of 4 servings)

Serving: 1 stuffed peppers Calories: 303 Carbohydrates: 52.7 g Protein: 8.6 g Fat: 6.8 g Saturated Fat: 0.9 g Polyunsaturated Fat: 1.29 g Monounsaturated Fat: 3.86 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 371 mg Potassium: 403 mg Fiber: 6.2 g Sugar: 2.8 g Vitamin A: 153 IU Vitamin C: 38.36 mg Calcium: 56.86 mg Iron: 1.91 mg

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My Rating:

  1. CMSMJ says

    Enjoyed! I love recipes with stuffed peppers, this recipe was very filling.

    Next time I’d add more spice to it ‘though

  2. Tony Jackson says

    Hello Dana,
    Prepared this dish for lunch today, it was excellent. Thanks for the recipe, love your website, I m a subscriber, will share with others.
    Austin, Texas

  3. MK says

    Thank you for this recipe! I recently started doing vegan dinners once a week with the hope of slowly increasing that, and your recipes have been so tasty! Loved these peppers and they were more filling than I thought they would be. :)

  4. Deborah says

    I loved this dish. I did make a few changes, however. First, I roasted my poblanos on the gas stove top, this is my favorite way, just using tongs to turn them. This way of making brown rice is now my favorite – thanks for sharing it! Instead of salsa, I used a fresh roma tomato, diced, a diced jalapeno, 1/4 of a diced red pepper, a 1/2 c. diced red cabbage, and 1 diced red onion (instead of just 1/2 yellow onion), and 1/2 of a carrot, shredded. I also skipped the cilantro – I have weird reactions to this spice – makes me have vivid dreams and I cant sleep. I added some garlic powder and dried parsley, and coriander.

    My hubby loved it as well. I made a dressing to top it with one mashed avocado, some lemon juice, and some lite sour cream, with water added to thin it so it was easy to drizzle on top.

  5. Sheranda Pfeifer says

    I used this recipe as my base and added a roll of vegan sausage for a more meaty texture. I also topped it with a raw salad and added the dressing on top of that. Incredibly easy and practicay effortless to prepare. Super quick recipe to make as well! I am VERY pleased! Thank you for sharing!

  6. Erin Pennington says

    This was absolutely delicious. My husband and I are not fond of brown rice so I used barley instead….heaven! Thanks for all of your delicious recipes. They are wonderful!

  7. Dj says

    My family and I just turned into a vegan household – me, my husband and two young sons. This was one of our first weeks meal and OMG – it was the best ever! I have been asked to make these peppers over and over again. In the past 6 weeks, I have made this about 4 times. The boys LOVED it! So thank you for the recipe and the chancce to add something new to the menu!

  8. Elaine says

    I tried this recipe tonight because I had poblano peppers from my CSA and had never cooked with them before. DElicious. I’ll make again. Since my peppers lost all shape in the roasting i chose to Serve each on a warmed tortilla with some melted cheese like a taco/quesadilla kind of thing!

  9. Alyssa says

    I am a notorious recipe finder…. I love to make new recipes but then forget older recipes I’ve made. But this one I keep coming back to month after month. My hubby is a huge meat lover and he ALWAYS asks for this recipe, not even kidding. Also, can i just put this avocado cilantro lime sauce on top of EVERYTHING?

  10. Ashley Ormonde says

    I know that you posted this recipe a really long time ago but I just had to say that this was one of the best meals I’ve ever had. Vegan or non-vegan. We smothered it in your chili queso sauce and avocado cilantro dressing and it was to die for. I’m already planning on making it again next week because everyone loved it so much. Thank you, thank you, thank you!!!

  11. Kim says

    This was to die for! Was looking for vegan Pablano stuffed peppers since my garden this year produced a ton of them and came across this recipe. Then I added some freshly picked corn from my neighbors garden and a little daihla vegan cheese. I couldnt stop eating it, it was that good.

  12. Alycia says

    Made this for my boyfriend since he really wanted stuffed peppers. It was really filling and delicious! I also made the green chili queso and COULD NOT stop eating it! Thanks for a great meal :)

  13. Ganesh Pai says

    I came across this recipe when I searched for Pobalno pepper recipes. I made this for lunch today for my wife and I. I substituted brown rice with Quinoa. It was delicious !! We both absolutely loved it. I have bookmarked the site and plan to try out other recipes.

  14. Nisha says

    Hi Dana

    My brother accidentally requested poblano peppers when he really wanted jalapeños for a recipe. So now I had 4-5 poblanos sitting at home and I had no idea what to do with them. I googled recipes and found this one!! I love it! My family does too!! I’ve made it 3 times already and today will be the fourth! I sprinkle a little Mexican cheese on the peppers also. Rather than using brown rice, I use quinoa.

    So glad I found this recipe. Thank you!

    PS – this summer I am trying to grow poblano peppers in my garden for this recipe!

  15. Mary Beckett says

    We really enjoyed this dish. Next time I will cook the peppers longer. They still had a crunch, and I like them softer.

  16. Geoffrey Wilson says

    Parchment paper can withstand 450 degrees and has no toxins. I’m trying to stay away from all tin foil because of the chemicals in it. Do you think I will need to adjust the cooking temperature since parchment paper is thinner or keep it the same?

  17. Judith Stanton says

    One of the best dishes I’ve ever made! Used my own salsa verde recipe, skipped the queso topping.
    Brown rice was perfect cooked as per instructions. The leftovers were as delicious if not better.

  18. Crystal says

    I’m not vegan, but am always looking to increase meatless meals in our house. This looked great, was easy to make, and turned out amazing! I used jasmine rice, doubled the pinto beans, and used a Frontera Grill salsa (jalapeno and cilantro). Great weeknight recipe. Thanks!

  19. Nicole says

    This recipe was a hit for my family. I basically followed the recipe except I used black beans because that is our family favorite.
    I’m curious about the 12 cups of water to cook the rice. I use the boil method for brown rice to try to remove pesticides, but why are 12 cups of water necessary?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      You can try using less! We just find that amount helps the rice turn out extra fluffy.

  20. Linda says

    So, I’m going to try to move toward vegetarian living. Question is – this looks like it will be expensive to do on a steady basis.

    Is it? and since i’m single, how can i keep this stuff good without having to shop daily?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Linda! I would recommend making a meal plan at the beginning of each week, using up what you’ve got in your pantry/fridge and preparing make-ahead meals to store in the freezer! By doing these things, you’ll make your meals stretch and the costs can be kept down. :D

  21. Ashley says

    OMG!! Everything you create is A M A Z I N G, but this recipe is EXCEPTIONAL:) thank you, thank you, thank you!!

  22. Diana says

    I’m hosting a dinner party next week but may be walking in to my house mere minutes before my guests arrive. I’d love to add these to my menu. I’m wondering if I can prepare the peppers the night before? Could I make the creamy avocado dressing earlier in the day or will it discolor? Entertaining does not come naturally for me so I’d like to keep the last minute stuff to a minimum. Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Diana, we wouldn’t recommend preparing this one in advance as the avocado dressing will brown and the peppers may end up soggy.

  23. Katrina Joy says

    i had a large bag of poblano peppers i got for $3 at an outdoor market and was hoping you had a stuffed pepper recipe that would fit our vegan diet. This DID NOT DISAPPOINT! seriously. i could not stop eating! I crushed some tortilla chips and sprinkled on the top for a little crunch. I also whipped up your green chile queso to top it off and added a little extra lime. I enjoy that I can come back to your website time and time again and find really simple, delicious, and healthy recipes!! I just went whole food plant based this year and am so thankful that I found you. Keep it up – i need you!

  24. Steve Michaels says

    Loved the recipe. Cooking the brown rice according to the recipe made a lot of difference. It was much better than cooking with the rice cooker or on the stove as we normally do. Everything came together nicely and the flavors were great. The beans did get a little over done when I took the foil off in the oven. Next time I will probably put some rice, then the beans, followed by more rice. MY wife readily doesn’t eat meat anymore so I’ve been searching for recipes that we both like and I feel full after dinner. This is one of the recipes and I still definitely a keeper.

  25. JenZ says

    This was awesome! I pre-make sona masoori rice (it has to soak overnight to improve digestibility and divide it in bags, and freeze so I always have it on hand. This you can find at your Indian supermarket. I get it in a 20lb bag. Lower glycemic index. I did add garlic to the onions (why do vegan recipes avoid garlic?). I mashed half the pinto beans for consistency. I also added half of a 4 oz can of green chiles to the beans, and the other half to the rice. I used about 1/2 cup of pepper jack cheese across the peppers before baking. The Creamy Avocado Cilantro Dressing was so key to this recipe! I loved it! I did add a couple cloves of garlic to that too. Thank you so much for all your delicious recipes Dana! I keep coming back! ;)

  26. Christina Nuncio says

    Awesome recipe so good!!!!!:) I used boil in a bag brown rice because I am impatient when it comes to cooking brown rice so it was easier lol great recipe I found for Veganuary!:)<3

  27. Cindy says

    Thanks so much for the recipe! I am going to be buying the ingredients tomorrow to make this for dinner, it looks delicious! One question out of topic.. what camera are you using for the pictures?

  28. Joan says

    We found your recipe after looking for a use of the Poblano Peppers we harvested this fall. This recipe was really delicious. I didn’t have enough cilantro to make the sauce you recommended but we didn’t find the recipe lacking in any way. So tasty! Thank you.

  29. Fran says

    This was totally awesome!! Great recipe, as always. Very flavorful. Used pre- made brown rice to save
    time which worked great. Topped it with Daiya cheese and guacamole. Will definitely make again.

  30. Autumn says

    I was excited to make this with all of the good reviews. I read where someone asked about replacing the brown rice with quinoa and it said to keep the same instructions. The quinua turned out so mushy and terrible. I should have cooked the quinoa according to their instructions instead of the rice instructions on this recipe. A lot of work for a dissapointing meal. :(

    • Marni says

      If you did not get an answer regarding the quinoa, I have an answer for you. I make quinoa all the time. Follow the instructions on your Quinoa bag. Double your water to rice. Boil water first, add quinoa, then simmer 20 minutes. The instructions are specific to brown rice.

  31. Roz says

    This was so delicious. I am chewing a mouthful right now, as a matter of fact. I stuck to the recipe for the most part (I cannot handle cilantro). The rice was so. Very. Delicious. I also made a beanless, raw vegan spicy “bean” dish, with raw, soaked sunflower seeds, sun dried tomatoes, miso, cumin, chili powder, cayenne, olive oil, a tad of agave, sea salt, and a little water in the food processor until chunkyish. That was like a meat on top of the rice. So I mixed raw vegan and cooked vegan together. I just might have obtained superpowers.

  32. Debra says

    Are you kidding me!?! These are AMAZING! And pretty fast, given the outcome. The flavors are complex, and soooo good! Filling too. Will make it again! Thank you for posting this recipe!

  33. M says

    Poblanos in my CSA box…. Vegan recipe search and takes me here, no surprise!
    This came out fantastic.

    A def make again!

  34. Chalmers says

    My family is all Vegan. One of the food selection items missing from our meal choices was Mexican foods. I prepared this last night and everyone loved the dish. I did add a chopped jalapeño chili and a can of organic corn to the rice mixture. This added an additional kick and texture to the meal. Thank you for coming up with such great dishes.

  35. Robin says

    I am normally a paleo eater, but I am doing a 28 day grain free vegan liver detox this month. I honestly didn’t know where to start when it comes to cooking without meat. I made this last night and used roasted, riced cauliflower in place of the rice to make it grain free. Thank you for the recipe- it was a huge hit!! The avocado cilantro dressing is going to be a staple in my fridge!

  36. Shannon says

    I made this for dinner tonight!! It was super amazing. We made the avocado cilantro dressing and drizzled it on the peppers and oh my goodness it was yummy. I am trying to get my husband and son to eat more vegan food with me and they LOVED this. My son ate 2 1/2 stuffed peppers! I doubled the recipe because we are all “volume eaters” ;) We even have leftovers for my husband and I to eat it for lunch at work.

  37. Shannon says

    Hi! If I wanted to double this recipe, could I put 2 cups of rice in the 12 cups of water, or do I have to do 2 batches? Also, can sprouted brown rice be used for this or should I just stick to regular brown rice? Not sure if it would change the texture. Thanks in Advance!

  38. Carolyn says

    These are great! I have loved every recipe of yours I have made. I couldn’t find Poblano peppers so I used Pasilo, which worked just fine. I also roasted the peppers on top of the stove over open flame instead of the broiler. You also taught me (after 65 years) how to make perfect rice! Thank you! I will definitely be making these again.

  39. JoAnne Milette says

    I made this last night for dinner and it was delicious. A nice sauce would be great so that’s my next step. I loved this recipe! Thanks.

  40. Marissa says

    I made this last night for dinner and it was amazing! Even my non-vegan husband loved it and said he didn’t need any meat or dairy with it. So delicious.

  41. R. Tomlinson says

    Just bought some Poblano Peppers and was looking for a way to use them. This recipe looks delicious, especially since I have given up meat for Lent. Will certainly give it a try.

  42. Jessica says

    We tried to make this recipe with bell peppers because we couldn’t find poblano peppers at our local grocery store, it tasted very good! Love the rice filling, great flavours.

  43. Kathryn says

    OMG… These are terrific. I substituted the rice for quinoa and used plenty of the avocado cilantro dressing. Amazing! Thanks for the recipe!

  44. Fallon says

    It never fails. I go to the internet in search of a recipe and you always have it! My partner asked me this morning what am I cooking for Christmas dinner; this is it!!! I’ve made a few of your recipes and I haven’t been disappointed! I’m 3 years into a pescetarian lifestyle and I love the addition of your meals into my rotation!!!! Thank you!!

  45. Katie says

    This recipe was so delicious! I used some poblanos I had frozen and it still turned out great. However, the rice for this recipe was the best part – it was phenomenal! This will likely become my go-to spanish rice recipe from now on.

  46. Jan says

    I made these tonight and couldn’t eat them because the peppers were to spicy…and my tolerance is relatively high. I pepper burned my fingers when removing the stem and seeds. I wonder if I just got some extra hot poblano peppers. I never thought they were hot before.

    Used too many pans tonight but at least everything was relatively easy to make.

    The recipe itself is good. In terms of hotness level…I’d give it a 10/10.

      • Jan says

        Dana, yeah. My husband got four from New Season’s and I got 4 the next day from Fred Meyer. I doubled the recipe because it looked so good. I also learned that while poblanos are usually mild, some can be unpredictably intense. Doh!

    • Elle Hayes says

      I’m a granny who lives with my daughter and her family. The’ve been vegetarian before, then changed to normal meat based meals about 5 years ago. Now we all want to go back on a vegetarian/plant based meal which sounds healthy for me and them also.

      I’ve love south of the border style food and chicken enchiladas are a regular meal for me to make..but tonight I made them with tofu and-amazingly-everyone loves them.

      I purchased 6 poblano peppers a couple of days ago thinking I would work them into this weeks meals en voila-I discovered your recipe. Sounds amazingly easy though I’m going to use my rice cooker for the rice. I think it will be a great meal..and, since I make my own tortillas I’ll do what another reviewer suggested and wrap it in a tortilla with a schmeer of refried beans, lettuce, avocado and cheese.

      I’ll take pics and let you know how it works out!

  47. Miss B. says

    Dana, first off…I absolutely LOVE your site! Thank you for all your inspiring plant-based recipes!

    I made these poblano peppers and they turned out great! When I was peeling the skins off the poblanos (which I had to roast under the broiler), I thought to myself, “well, this is labor intensive…I hope it’s worth it.” Oh yeah…it’s worth it all right!

    Even my husband ate them…and he generally shuns peppers like the plague.

    The next day, after a kick-butt workout, I was REALLY hungry, so I grabbed some whole wheat tortillas and slathered them with veggie refried beans. Then, I made my own crunchy corn tacos by hanging some corn tortillas in the oven and letting them bake till crispy. When they were done, I placed your poblano pepper inside a crunchy corn taco, and wrapped the refried bean tortilla around it…my version of the fast-food “crunch wrap!” It was filling and the textures were wonderful!

    Thanks again for your great recipes. I look forward to trying a whole bunch of ’em!

  48. millermro says

    I absolutely love to cook and I almost never make the same thing twice. The thing I like most about cooking is trying new foods, new techniques, etc. I have made this three times in the past month because it is amazing! Seriously, one of my favorite meals ever! I’ve been a vegetarian for years and I’m leaning towards vegan. Having recipes like this, that my entire non-vegetarian family was crazy for, makes it so much easier! Now if Ben and Jerry’s would just hurry up with their vegan line…

  49. Jennifer says

    I’m usually not a big fan of vegetarian stuffed peppers (why oh why can’t I just get on board with quinoa?!?) but these were stellar! Especially with that vegan queso (drool). I know your pics had an ever-so-slight drizzle, but I loaded ’em up :)

  50. Michelle says

    Added this to the thanksgiving day menu and although untraditional in that aspect it was a hit with both meat lovers and vegans alike! I love the rice trick it made it oh so fluffy! You always have the best ideas!

  51. Mona says

    Looks delish! I’ll try to get this for dinner this week. I balk when any recipe calls for using anything from a can. My prep time may be longer but dried beans prepared the day before seems the more healthy way to go. Plus, there are so many dishes you can fix with the leftover beans!!

  52. Ritika says

    I appreciate that this is a different way of cooking rice but I think it’s important to be aware that we shouldn’t waste water and that using 12 cups of water to cook 1 cup of rice is pretty wasteful! We’re really privileged to have enough water to go around but that’s not the case in a lot of places around the world and around the US. Anyways this looks really good! My mom is a vegetarian and I love to cook but I always struggle with finding good recipes that I can cook for her that won’t feel like they’re lacking something. I can’t wait to try it!

  53. Victoria says

    Living somewhere where I can’t get Poblano peppers. What would you suggest as a substitute?? Thanks.
    The recipe sounds too good not to try!

    • Elle Hayes says

      Just a thought..Poblano peppers are very easy to grow yourself..and you can get seeds online! I can’t be without these for my mexican cooking and they taste so much better grown at home. Easy to freeze or can also.

  54. Cassie Tran says

    I was DEVASTATED when CPK took their fire roasted chili poblano pepper off the menu! Luckily, I can make this now!

  55. Caitlin says

    Just made these for dinner tonight and they were SO good. All of the flavors were absolutely perfect together.

    I’ve never had a poblano pepper before and my grocery store didn’t have any so I used Anaheim instead… From what I understand they are spicier than poblano. I loved the spice from the pepper, and I definitely made the overall dish spicier with my toppings: a medium salsa, jalapeños, and sriracha. If you don’t like spice you could definitely adjust accordingly (but don’t use Anaheim peppers because they definitely had a kick). I also made a simple guacamole to top with and cool down the spice a bit — mashed avocado, salt, pepper, and half of a lime.

    Really a fantastic dish! The rice mixture was delicious and everything went together so well. Can’t wait for leftovers tomorrow!!

  56. Michelle says

    Could you sub quinoa for the brown rice? If so how much would you suggest to use? This recipe sounds amaze and I am so excited to try it!! I have a surplus of quinoa in the house right now and thought this might be a good way to use some of it up. I love your recipes and look forward to them each and every week. Thank you so much for all that you do!

  57. Steph @ The Grateful Grazer says

    LOL I’m also definitely a ‘quantity eater’! Glad there are plenty of healthy plant-based recipes like this one for me to fill up on! These are on the menu for tonight + I’m already hungry! ;)

  58. Lora Oswald says

    Your vegan stuffed poblano peppers look so delicious. We don’t have a working broiler–is there anything you recommend to get a similar effect? Also, how spicy are these? Haven’t cooked with poblano peppers and wondering if they’ll be too hot for my three year old.

  59. Kathryn says

    This dish was fantastic! We turned the leftover rice into Faux Chipotle Cilantro Lime Rice (with the help of TJ’s Green Dragon Sauce) and served it alongside the stuffed peppers.

    This meal worked well for our group of four: one lactose intolerant, one gluten intolerant, one vegetarian, and one omnivore.

    We adjusted the seasonings to our tastes and desired heat level. We also cooked ground turkey on the side and topped some of the plates with sour cream and cheese. We loved how easy it was to play with the recipe and we really made it our own. :)

  60. Nicole @ Young, Broke and Hungry says

    My inability to feel full is one of the reason why I haven’t tried cutting meat out of my diet yet. But I think your on to something with this recipe and all of your recipes for that matter, varied plant based proteins and grains are the way to go.

  61. Jessica DeMarra says

    I have had that problem too! Whenever a recipe gives me a suggested serving size, which can be so teeny, I am always thinking, “I am going to eat two of those…” to feel full. It wasn’t until I combined my foods in a more balanced way that I actually feel satisfied for more than one hour. I am glad this topic was brought up because I thought I was just a really hungry person compared to everyone else! Also, this recipe looks awesome!

  62. Jeannette says

    I can totally relate to not being someone that has two bites of salad, I never understood those people. And I am always trying to eat more vegetarian meals throughout the week, which is hard with a boyfriend that was raised on meat and potatoes, but this looks like it will satisfy the both of us!

  63. Jessica says

    Hi Dana

    Looks amazing and I can’t wait to try this one out! I’ve been pinning your recipes for ages and finally signed up for your newsletters. The Mediterranean Sweet Potatoes recipes is in my regular rota. so scrummy!!

    I can’t find poblano peppers here in the UK, do you have any suggestions for a good substitute? I’m American but live in England and am a huge fan of Mexican food. I do love a good roasted poblano but I’m not sure what is similar here. Any help would be appreciated.


    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jessica, we think you could sub bell peppers! Won’t have quite the same smoky flavor, but still delicious.

  64. Chelsey Prior says

    It was important for me to not feel like I was missing out. I ate heaps of carbs (usually rice and potato), as much fruit and veg as I wanted and if I felt like a treat, I had it!

  65. Thunderbuns says

    So I just had to google what the heck a Poblano Pepper is. . . but now that I know, I’m even more game to try this! Looks delicious!

  66. Celeste @TheWholeServing says

    The first time I ever had stuffed Poblano peppers was a very long time ago in an Atlanta restaurant, but these have those long ago peppers beat hands down. My mouth is watering, I’ll be making this for sure.

  67. Liberty says

    Gosh, these look amazing, Dana! Definitely have to try them! I am also a quantity eater but here are a couple of tips that make fee feel more full and satisfied:

    – combining ingredients to give you a complete protein (there’s a reason dal is served with rice!) and make up for any lacking amino acids. Eating like this seems to fill you up quicker. As you said – good for a variety of textures too. I’m always impressed when you keep the number of ingredients down as my own recipes always have at least 10!

    – the flavour of cheese in dishes is mainly just fat and salt, so make sure you season your foods properly and you won’t feel like you’re missing out! (More of a taste thing, and about feeling satisfied and not deprived)

    – cooking meals that are delicious and balanced in their own right, that just “happen to be” plant-based… rather than just swapping out the meat for one ingredient trying to emulate it.

    Mexican plant-based dishes are some of my favourites – and you’re a pro at these Dana ;)

  68. Annaliese says

    I would have to say eating tons of chocolate helped me transition :) just kidding…well, only partly. I allowed myself to indulge in plant-based treats, reached out to many blogs for inspiration, read more plant-based/vegan cookbooks, and also didn’t include other “restrictions” like “sugar-free” or “gluten-free”. For me it wasn’t a dietary necessity (more of a moral/personal one), so having more familiar foods incorporated into vegan/plant-based ones made the transition easier and more fun! Also, not being hard on myself. If I slipped up, or if I couldn’t feasibly be plant-based (i.e. my grandma offers me a slice of her famous cinnamon swirl bread…I am not going to say no to her because it means the world to her) at all times. Yeah, I guess die-hard vegans would probably shun me, but balance is key for me. Focusing on the things you ARE doing rather than NOT doing, staying positive, and keeping an open mind are essential!

  69. Emilie @ Emilie Eats says

    When people ask me about being vegan, they always assume I’m hungry and deprived. Uhmmmm, NO, this just means I get to eat more food :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Ha! I think I’m that way, too. It takes me a little more food to feel full, but that’s OK with me. I’m definitely a quantity eater ;D

  70. Sarah | Well and Full says

    These look amazing Dana!! I hear you on the whole feeling full thing as a vegan. It can be tricky sometimes but honestly, I kind of like the fact that you can eat MORE as a vegan and not feel full as quickly. I’m definitely a volume eater too, so this works for me ;)

  71. Emily says

    For me, vegan eating is SO much easier when I prepare even a little. Having brown rice, fresh hummus or other dip, a homemade dressing, and a few servings of soup or stew in my fridge to start the week make all the difference. And love your quick & hearty recipes!

  72. Theresa says

    I had to learn that you really need protein in order to feel satisfied – I can eat carbs all day long, but they won’t fill me in the same way

  73. Brittany Roche says

    LOVE this. I’ll definitely have to try it with that Green Chili Queso from earlier this week because…queso!

    For me, it was the realization that absolutely anything can be veganized that really got me excited about eating this way (thanks in a large part to this blog!) As I am a girl who has a VERY strong attachment to food and was raised to honor my traditions, that realization was SO empowering that I never looked back!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Me too! I was raised in a similar way and didn’t realize my attachment to food until I started to eat differently. But you’re right, I’m so glad most every dish I love can be veganized!

  74. Sophie says

    How does this pasta-like method of cooking brown rice change the texture? I’m all for finding a better method than the traditional.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I can’t put it any other way than it cooks PERFECT brown rice. Not at all gummy, fluffy, and tender with a slight bite.

  75. Dani Mendocha | Styled Variety says

    I love your insights on staying full while eating meat-free. These stuffed peppers look delicious! :)


  76. Emily | Robust Recipes says

    This recipe looks divine! I do eat meat frequently, but I love to add more veggies to my diet. The tips on feeling satisfied from a meatless meal are really helpful. This recipe seems like a great place to start if you want to add more meatless meals to your weekly menu. :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I agree, Emily! This is a great recipe to satisfy meat eaters + vegans alike. Hope you love it!

  77. Paula says

    This is a timely posting, as I’m headed to a Mexican-food-themed party on Saturday and was trying to think of a good stuffed pepper option. I had initially thought I might try using your eggplant-based queso to make something along the lines of baked jalapeno poppers; but this recipe might be tidier. :) Your recipes are so reliable for meatless nights in our house — and this is saying a lot, because my husband often thinks dinner isn’t dinner without meat.