Vegan Stuffed Poblano Peppers
View original ↗
Minimalist Baker · by Minimalist Baker★ 4.8 (89)

Vegan Stuffed Poblano Peppers

NUTRITION · PER SERVING90M COOK
CAL 24%·PRO 24%
CARBS 69G56% OF CAL
15G FIBER0G ADDED0G INTRINSIC44G OTHER9G TOTAL SUGAR
FAT 20G36% OF CAL
3G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Roasted poblano peppers stuffed with brown rice, pinto beans, and seasoned with cumin and salsa, topped with creamy avocado. A hearty plant-based meal.

mainmexicanbeansdairy freegluten freeveganvegetarian
View the full recipe on Minimalist Baker →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 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))
  • Vegan Green Chili Queso
  • Creamy Avocado Cilantro Dressing (using 1 whole avocado)
  • Hot sauce
  • Fresh cilantro
  • Sliced avocado
PREP
15M
SODIUM
474MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.