Easy Stuffed Poblano Peppers! These poblano peppers are filled with delicious Southwestern flavors like corn, black beans, chicken and ground cumin, and finished with a creamy dairy-free sauce.
What You Need To Know About Poblano Peppers:
- The poblano is a mild green chili that, when dried, is called ancho chile. Generally, they are mild in flavor but, at times, can pack a lot of heat.
- They are somewhat large and heart-shaped, and are commonly used to make chiles rellenos.
- You can eat these peppers raw, cook them into a dish or roast them. I love to roast them because it brings out their full flavor.
- When it comes to texture, some people think it is unappealing. So, you can either leave the skin on, which I do for this recipe, or you can remove it after roasting. Like I said, I leave it on because the broiling method softens it nicely, and makes it taste great. However, if you want to remove the skin, just roast the peppers, place then in a glass bowl, cover with plastic wrap and let them rest for about 15 minutes for the skins to loosen. Once ready, remove the skins and you are ready to stuff them.
How To Roast Poblano Peppers:
- There are a number of ways to roast peppers: over a gas flame, in the oven, on the grill, or under the oven broiler. For this recipe, I use the broiler because it’s simple and quick.
- Cut the stems off, and then cut a slit from the top down to the bottom of each pepper (be mindful not to cut all the way through to the other side). Remove the seeds and the ribs. Place the peppers on a cookie sheet lined with foil, skin side up.
- Broil on high for 5-7 minutes per side.
Filling And Spicy Cheese Sauce Mixture:
- The filling is super easy and straightforward! And I love to use a fresh, store bought rotisserie chicken. It makes prep time a cinch. Just make sure to remove the skin.
- This vegan cheese sauce is fantastic! The cheese melts like real cheese and does not have a funny after taste. When I told my husband that it is a dairy-free sauce he was blown away, and said, “This tastes amazing, and I can’t tell that it doesn’t have cheese in it!” That’s what I like to hear. 😉
- To a large bowl, add all of the filling ingredients and stir to combine. Make the cheese sauce and then stir it into the chicken mixture. Fill the prepared poblanos and cook them off.
How To Serve And Eat These Easy Stuffed Poblano Peppers:
- Once cooked, top each poblano pepper with some lettuce, advocado, onion, tomato, salsa, sour cream and cilantro. Serve each plate with a side salad, along with a good portion of chips and salsa.
For a delicious salsa, please check this out:
Easy Stuffed Poblano Peppers (DF)
- 6 Poblano Peppers
- 1/2 breast Original Rotisserie Chicken (Family size), skin removed and diced
- 1 cup Fresh or Frozen Sweet Corn
- 1 15 oz can Black Beans, drained and rinsed
- 1/3 small Yellow Onion, diced
- Brown Rice, White Jasmine Rice or Cauliflower Rice, cooked (reserving 1 cup)
- SPICY CHEESE SAUCE MIXTURE:
- 1 cup The Original Oatly Oat Milk, or milk of choice
- 1/2-1 tsp Chili Powder
- 1 tsp Ground Cumin
- Garlic Powder, a sprinkle
- Himalayan Pink Salt, to taste
- Freshly Ground Black Pepper, to taste
- 4 oz Miyoko's Cultured Vegan Farmhouse Cheddar Shreds (linked below)
- 4 oz Miyoko's Cultured Vegan Pepper Jack Shreds (linked below)
- Heavy Duty Foil
- Add-Ons: Shredded lettuce, avocado slices, sliced onion, diced tomato, salsa, dairy-free sour cream and cilantro
- Side Dish: Side salad, chips and salsa or additional rice
- Cook the rice according to package directions; set aside.
- Preheat the oven to high broil.
- During this time, prep the poblano peppers. Cut the stems off, and then cut a slit from the top down to the bottom of each pepper (be mindful not to cut all the way through to the other side). Remove the seeds and the ribs.
- Place the peppers on a cookie sheet lined with foil, skin side up. Broil on high for 5-7 minutes per side.
- To a large bowl, add all of the filling ingredients and stir to combine.
- In a small saucepan, over medium heat, add the milk and seasonings and stir until well combined. Slowly add in the cheese; stirring constantly, until the cheese melts. Once the sauce bubbles, reduce the heat to low and continue to cook and stir for another minute. Remove from the heat and stir it into the bowl with the filling.
- Divide the mixture equally among the peppers.
- Bake at 425 degrees F for 15-20 minutes.
- Remove from the oven and top each poblano with additional toppings.
- Serve with a side salad, more rice or chips and salsa, and eat immediately.