Vegetarian Stuffed Poblano Peppers Recipe

Name: Vegetarian Stuffed Poblano Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 poblano peppers; 1 butternut squash small, small dice; 1 tofu pack baked, small dice; 1 red pepper small dice; 1 yellow onion large, small dice; 1 bunch kale stems removed and sliced thin; 1/3 cup extra-virgin olive oil; 1 can green chilies mild or hot depending on taste; 1 pound pepper jack shredded; 1/2 cup roasted sunflower seeds; 4 plum tomatoes diced; 1/2 purple onion small dice; 1 jalapeno chilies seeded and fine dice; 1/2 bunch cilantro; 1 lime juiced; pepper; 1/2 cup sour cream can use Greek yogurt for healthier option; 1 chipotle peppers with 1/2 teaspoon adobo, chopped; 1/2 lime zest and juice; pepper

Servings: persons

5 poblano peppers
1 butternut squash small, small dice
1 tofu pack baked, small dice
1 red pepper small dice
1 yellow onion large, small dice
1 bunch kale stems removed and sliced thin
1/3 cup extra-virgin olive oil
1 can green chilies mild or hot depending on taste
1 pound pepper jack shredded
1/2 cup roasted sunflower seeds
4 plum tomatoes diced
1/2 purple onion small dice
1 jalapeno chilies seeded and fine dice
1/2 bunch cilantro
1 lime juiced
pepper
1/2 cup sour cream can use Greek yogurt for healthier option
1 chipotle peppers with 1/2 teaspoon adobo, chopped
1/2 lime zest and juice
pepper

1
Mix together ingredients and set-aside until ready to serve.
2
Pre heat oven to 425 degrees.
3
Toss poblano peppers with olive oil, salt and pepper and roast for about 15-20 minutes until exterior is softened and just beginning to brown. Set aside and cool.
4
Drizzle butternut squash with olive oil, salt and pepper, and roast for 20 minutes until cooked through and lightly brown. Transfer to bowl.
5
Mix together onion, pepper and tofu drizzle with olive oil salt and pepper and roast for about 15 minutes until lightly browned. Transfer to bowl with squash.
6
Mix kale with olive oil, salt and pepper and roast for about 10 minutes until kale is wilted and lightly brown. Transfer to bowl with squash.
7
When poblanos are cool, gently cut in half the long way, through the stem if possible, and remove seeds. Set aside.
8
Add 2/3 of shredded cheese, green chili and sunflower seeds to bowl and mix together.
9
With hands, stuff filling into halved peppers and delicately place in oven safe pan.
10
Top each pepper with remaining cheese.
11
Bake for 20-25 minutes, until cheese is melted and peppers heated through.
12
Serve with a dollop of the cream and a spoonful of the Pico. Delicious with rice, beans and sweet plantains.

709

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 5 poblano peppers, 1 butternut squash small, small dice, 1 tofu pack baked, small dice, 1 red pepper small dice, and more.

Yes, Vegetarian Stuffed Poblano Peppers falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetarian Stuffed Poblano Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions