Superpower Stuffed Poblano Peppers Recipe
🔪Prep Time: 15 minutes
👩🍳Cook Time: 45 minutes
Peppers and Stuffing
4 poblano peppers
¾ cup quinoa
1½ cups vegetable broth
1 tablespoon coconut oil
½ cup diced white onion
1 clove garlic, minced
1 cup cooked black beans, drained and rinsed
½ cup corn, fresh, frozen or canned
1 chipotle pepper in adobo sauce, chopped small, and 1 tablespoon adobo sauce
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon salt
Cashew Cheese Sauce
¾ cup raw cashews, soaked from 1 hour to overnight and drained
2 tablespoons nutritional yeast
1 tablespoon tapioca starch (also called tapioca flour)
½ teaspoon garlic powder
½ teaspoon onion powder
1 tablespoon lemon juice
1Heat the broiler.
2Place the peppers on a baking sheet and set on the top shelf of the broiler. Turn often with tongs to get all sides blackened. Let the peppers cool and then rub off the blackened skin with a damp paper towel or peel with a paring knife. Just grab an edge of the skin with the knife and peel off. Be careful not to tear up the peppers, since they will be stuffed. They will probably split naturally at one spot so use that as your opening to remove the seeds. Set aside.
3Rinse the quinoa and place in a large saucepan. Pour in the vegetable broth and bring to a boil. Cover and turn down heat to medium and cook for about 15 minutes or until all the liquid is absorbed. Remove from the heat and set aside with the cover on.
4Heat the oil in a small skillet over medium heat. Add the onion and cook 10 to 15 minutes or until translucent. Stir in the garlic and cook for 1 more minute.
5Heat the oven to 350°F.
6Add the quinoa, beans, corn, chili pepper, extra adobo sauce, chili powder, cumin, and salt to a large bowl. Mix well. Stuff each pepper with ¼ of the stuffing and place in a casserole that will hold them snugly. Bake for 15 to 20 minutes.
7Add all the ingredients to a blender and blend until smooth. Turn this blended mixture into a saucepan. Cook on medium heat and stir until the sauce thickens a bit. It will take about 5 to 10 minutes.
8Remove the stuffed peppers from the oven and drizzle cheese sauce over everything.
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Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.