Stuffed Poblano Peppers

This is a puttering in the kitchen recipe gone right. The finished photo is the most beautiful thing ever but what it lacks in look it makes up for in taste! It's so rare that I take the time to create a multi-step recipe. Put plainly, it's work! But OH MY GOSH is this one ever worth it! Crank up the music, pour yourself a glass of wine and let's get cooking. You'll roast poblanos, cook quinoa, chop + grate your heart out for the stuffing, then saute the stuffing, peel the poblanos, stuff those babies and put it all in the oven to warm through and let the flavors combine. Meanwhile you'll be blending up a super yummy sauce to top it all off.

Seriously, you're about to feel like a culinary bad ass! This is a nutritionally complete meal, so many vitamins, minerals + protein (really filling too). Hope this makes your taste buds dance

Enjoy, Lacy

stuffed poblano peppers lacy


Stuffed Poblano Peppers

*Gluten-free *Dairy-free

*Vegan Serves 2-3


  • 3 poblano peppers, roasted
  • 1 can black beans, drained + rinsed
  • 1 cup quinoa, cooked (I like to do 1 cup rinsed quinoa to 1 1/2 cup water for about 12 - 15 mins. Cook until all water is absorbed then fluff the quinoa with a fork. I used red for this recipe but you can use any color that makes you happy)
  • 1 sweet potato, grated
  • 1/2 red bell pepper, minced
  • 1 cup yellow onion, minced
  • 1 jalapeno, minced
  • 1 tbsp. coriander
  • 2 tsp. cumin
  •  1/2 tsp. salt
  •  1 tbsp. coconut oil
  •  1-2 cups arugula


  • 1 shallot, minced
  • 1/2 cup cashews, soaked
  • 1/2 cup water • 1/2 poblano pepper, roasted
  • 1/2 lemon, juiced
  • pinch of salt
  • pepper to taste


  • Set oven to broil
  • Place poblano peppers on foil or a foil lined baking sheet
  • Broil for approx 10 minutes per side until the skins bubble up and darken
  • Remove peppers from oven + cover for 15 mins. Coat your fingertips in olive oil (it will keep your fingers from burning from the heat of the pepper/ seeds)
  • Remove the cap of the pepper and seeds,
  • Gently peel the skins away from the pepper
  • Set aside until you're ready to stuff 'em.


  • Heat coconut oil in large skillet
  • Saute grated sweet potato, red pepper, onion + japlapeno, coriander and cumin for five minutes or until onions go clear
  • Remove from heat
  • Add black beans + cooked quinoa
  • Combine well then gently stuff into *2 poblano peppers. - *If you choose to make the Creamy Shallot Pepper Sauce below you'll need to cut the 3rd pepper in half. Use half for the sauce and stuff the other half
  • Place stuffed poblano peppers on foil or parchment lined cookie sheet and bake on 350 degrees for 15 min
  • Place on a bed of up to 1 cup arugula, pour creamy shallot pepper sauce over the top + serve!

You will have extra stuffing! Save it and heat it up to eat alone or with the leftover sauce tomorrow!


  •  Blend all ingredients in high speed blender
  • Pour over stuffed poblanos

Extra sauce will keep in the fridge for 2 - 3 days

P.S. We had some leftover guacamole in the fridge that needed to be used so I served it on the side. Totally tasty edition but not necessary.