A fun spin on a classic favorite, these Tex-Mex style Enchilada-Inspired Stuffed Poblano Peppers are sure to be your new favorite! Poblano peppers are filled with seasoned vegan ground, roasted corn, and rice – then smothered in creamy vegan cheese and homemade enchilada sauce and baked to perfection! One taste and this recipe will likely make its way into your weekly rotation!

Enchilada-Inspired Stuffed Poblano Peppers

I am back in my stuffed pepper obsession era  – and since sharing the recipe for my chick’n verde stuffed poblano peppers, it seems as if y’all are just as obsessed with stuffed peppers as I am! So I bring you a new stuffed pepper recipe: these Enchilada-Inspired Stuffed Poblano Peppers. If you’re a fan of enchiladas, you’re going to love these!

the flavor combo of rich enchilada sauce, slightly sweet/slightly spicy poblano peppers, rice, roasted corn, cheese and perfectly seasoned ground is seriously unmatched. It’s also freezer friendly. Ya know, for those nights you can’t be bothered to cook, but need a home-cooked meal.

To make it even easier, you can most definitely purchase store-bought enchilada, but I recommend making it homemade a few days ahead of time! Trust me, you’ll want to drown everything in that sauce! Grab a drink and let’s get to cookin’!

Ingredients for Enchilada-Inspired Stuffed Poblano Peppers

Like most of my recipes, I love this dish because it contains many ingredients I typically always have on hand. Here’s what you’ll need, plus any possible substitutions:

For the Stuffed Peppers:

• Poblano Peppers: a mild chili peppers with a rich, smoky flavor. They are commonly used in Mexican cuisine and can be found in most grocery stores or local markets. If you can’t find poblano peppers, you can substitute them with bell peppers for a milder flavor.
• Avocado Oil: sub for any cooking oil, such as olive, vegetable, or canola.
• Salt and Pepper
• Fresh Garlic
• Bay Leaf
• Dried Mexican Oregano: has a robust flavor and is commonly used in Mexican and Tex-Mex dishes. It can be found in the spice section of most grocery stores. If you can’t find Mexican oregano, you can substitute it with regular dried oregano.
• Cumin Seeds: cumin seeds have a warm and earthy flavor and are commonly used in Mexican and Indian cuisines. You can find whole cumin seeds in the spice section of grocery stores. If you don’t have cumin seeds, you can use ground cumin as a substitute.
• Vegan Ground: some brands I tend to use for this recipe are Impossible, Beyond Meat, or Lightlife Ground, but feel free to use whatever brand you love and find most accessible.
• Roasted Corn
• Cooked Rice
• Vegan Cheese Shreds

For the Enchilada Sauce:

• Dried Guajillo Chilies: mild to moderately spicy dried chilies with a slightly sweet and tangy flavor. They are commonly used in Mexican cuisine and add depth and richness to the sauce. You can find dried guajillo chilies in Latin grocery stores, specialty spice shops, or online. If you can’t find them, you can substitute with dried New Mexico chilies or dried Anaheim chilies.
• Dried California Chili: mild dried chilies with a slightly fruity and earthy flavor. They add a subtle heat to the sauce. You can find dried California chilies in Mexican grocery stores, specialty spice shops, or online. If unavailable, you can substitute with dried ancho chilies or dried pasilla chilies.
• Dried Chipotle Chiles: smoke-dried jalapeño peppers, known for their smoky and spicy flavor. They provide a rich and smoky element to the sauce. You can find dried chipotle chilies in most grocery stores, Latin markets, or online. If you prefer a milder sauce, you can reduce the number of chipotle chilies used or omit them. Additionally, if you can’t find dried chipotles, you can sub them out for canned chipotles in adobo sauce.
• Vegan Beef Broth: I find the brands Edward & Sons (cubes) and Better Than Bouillon (paste) are most readily available. Also check your local Asian markets! To make a broth, simply add the bouillon base or cube dissolved in water. For the base bouillon, it’s a 1:1 ratio (1 teaspoon base mixed with 1 cup of water makes 1 cup of broth); for the cube bouillon, it’s a 1:2 ratio (1 bouillon cube mixed with 2 cups of water makes 2 cups of broth). If you’re unable to find vegan beef broth, you can sub for vegetable broth.
• El Pato Sauce: a spicy Mexican tomato sauce made with tomatoes, jalapeños, and various seasonings. It adds a tangy and spicy kick to the enchilada sauce. You can find El Pato sauce in Mexican grocery stores, Latin markets, or online. If unavailable, you can substitute with another spicy tomato sauce or regular tomato sauce.
• Ancho Chile Powder: made from dried and ground ancho chilies. It has a deep, slightly sweet, and smoky flavor. You can find ancho chile powder in most grocery stores, specialty spice shops, or online. If you can’t find it, you can substitute with regular chili powder or a blend of paprika and cayenne pepper for some heat.

How to Make Enchilada-Inspired Stuffed Poblano Peppers

Making these stuffed peppers is straightforward, it’s the assembly that makes these  a bit more time consuming, although not by much – especially if you’re used to making stuffed peppers often!

The trick is to make sure you don’t over-bake the peppers when partially baking them before stuffing – you want them soft enough to cut through, but not too soft so that they’re falling apart before you even stuff them. Additionally, my recipe calls for cooked rice. I’ve seen recipes that call for partially cooked rice and even uncooked rice (where the rice cooks inside the pepper), but when testing out various methods, I find fully cooked rice is a foolproof method!

Here’s how to make my Chick’n Verde Stuffed Peppers:

1. Partially Bake the Peppers:

Preheat your oven to 350°F. Gently rub the peppers with some oil, salt, and pepper, and partially bake until they’re just softened, 12 to 15 minutes.

2. Enchilada Sauce:

If you’re making the enchilada sauce with the recipe I’ve provided, simply simply rehydrate the dried chilies in some boiling hot water. once rehydrated, remove as many seeds as you can and place them into a blender with the rest of the enchilada sauce ingredients, pulse until smooth, and set aside. Taste and adjust seasonings if necessary.

3. Prepare the Filling:

Grind the garlic, bay leaf, Mexican oregano, cumin seeds, peppercorns, and remaining teaspoon salt in a mortar and pestle or spice grinder until a paste forms. Set aside. 

Heat some oil in a large sauté pan over medium heat. Once hot, add the vegan ground and season with the seasoning paste. Continue to cook, stirring often, until heated through. Reduce the heat to low, then stir in the corn, rice, 1 cup of the enchilada sauce, and 1 cup of the cheese shreds, mixing to combine thoroughly. Continue to cook until the cheese is melted throughout. Remove from the heat and set aside.

4. Stuff the Peppers:

Cut a slit down the length of each poblano peppers. Using your fingers or a small spoon, try to remove and discard as many seeds as you can. Working in batches, carefully and generously stuff each pepper with the chick’n and rice mixture.

5. Bake and Enjoy!

Spread some enchilada sauce on the bottom of a baking dish and arrange the stuffed peppers into the dish. Drizzle the remaining salsa verde on top of the peppers, followed by the remaining cup of cheese shreds. Loosely cover the dish with foil and bake until the cheese is bubbly and melted. Optional: you can remove the foil and broil on high for the last 3 to 5 minutes, making sure to keep an eye on the peppers so they don’t burn! Remove from oven and garnish with thinly sliced avocado, cilantro, red onion, roasted corn, and vegan feta. ENJOY!

Tips and FAQs

Can I freeze these Enchilada-Inspired Stuffed Poblano Peppers?

Yes, you can! These stuffed bell peppers will keep in the freezer up to three months. To freeze them, cook the recipe according to directions up until adding the garnishes, and cool the stuffed peppers at room temperature. Once at room temperature, place the stuffed peppers on a parchment paper-lined tray and place in the freezer for 2 to 3 hours, then transfer the partially frozen peppers to a gallon size zip-top bag, or individually store in smaller zip-top bags. When you’re ready to eat them, thaw in the refrigerator overnight or at room temperature for 4-6 hours, then warm them up in the oven (350°F for 15 to 20 minutes) or microwave (2 to 3  minutes). Garnish and enjoy!

How Spicy is this recipe?

Poblano peppers are considered mild to medium in terms of heat. However, the heat can vary, so use additional spices with caution and make substitutions as you see fit.

Additional Cooking Methods:

1. Grilling: Instead of roasting the poblano peppers in the oven, you can grill them over medium heat until they are charred and softened. This method will impart a smoky flavor to the peppers.
2. Air Fryer: If you have an air fryer, you can try air-frying the stuffed poblano peppers for a quicker cooking time and crispy exterior. Preheat the air fryer to 375°F (190°C), place the stuffed peppers in the basket, and air fry for 10 to 12 minutes until the cheese is melted and bubbly.
3. Stovetop: If you prefer a faster cooking method, you can cook the stuffed poblanos on the stovetop. Place the stuffed peppers in a skillet with a lid, add a bit of water or additional sauce to create steam, cover, and simmer on low heat for about 15 to 20 minutes until the peppers are tender and the filling is heated through.

Tips:

1. Filling Variations: Feel free to customize the filling to your preferences. You can add additional vegetables like diced bell peppers or zucchini, or incorporate different types of grains like quinoa or couscous.
2. Make-Ahead: You can prepare the filling and roast the poblanos in advance. Store the filling and roasted poblanos separately in airtight containers in the refrigerator. When ready to serve, stuff the peppers, top with sauce and cheese, and bake as directed.
3. Garnish Options: In addition to the suggested garnishes, you can also add a dollop of vegan sour cream, salsa, or hot sauce to enhance the flavors.

Storage:

If you have leftovers or want to store the stuffed poblanos before serving, let them cool completely. Place the stuffed poblanos in an airtight container or wrap them tightly in plastic wrap. Store in the refrigerator for up to 3-4 days.

Reheating:

1. Oven: To reheat the stuffed poblanos from the refrigerator, preheat your oven to 350°F (175°C). Place the stuffed poblanos in a baking dish, cover with foil to prevent excessive browning, and bake for about 20-25 minutes or until heated through.
2. Microwave: If you’re reheating a single serving, you can use the microwave for a quicker option. Place the stuffed poblanos on a microwave-safe plate and heat on medium power for 2-3 minutes, or until heated throughout. Check the temperature and continue heating in short intervals if needed.
3. Stovetop: Another option is to reheat the stuffed poblanos on the stovetop. Place them in a skillet or frying pan over medium-low heat. Cover with a lid and heat for about 10-15 minutes, or until heated thoroughly, turning them occasionally to ensure even heating.

More Tex-Mex Inspired Recipes To Make if You Love These Stuffed Peppers:

• Loaded Texas-Style Nachos
• Cheesy Chipotle Tacos
• Chick’n Verde Stuffed Poblano Peppers
• Vegan Ground Beef Enchiladas
• Vegan Enchilada-Inspired Chick’n and Rice Bake

Enchiladas, but Make it Stuffed Peppers

I hope you love these Enchilada-Inspired Stuffed Poblano Peppers as much as I do! If you try this dish and enjoy it, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes!

Til next time, friends!

XO!

Enchilada-Inspired Stuffed Poblanos

Ashley

A fun spin on a classic favorite, these Tex-Mex style Enchilada-Inspired Stuffed Poblano Peppers are sure to be your new favorite! Poblano peppers are filled with seasoned vegan ground, roasted corn, and rice – then smothered in creamy vegan cheese and homemade enchilada sauce and baked to perfection! One taste and this recipe will likely make its way into your weekly rotation!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Course Lunch/Dinner, Main, Main Course

Cuisine Mexican-Inspired, Tex-Mex Inspired

Servings 4

Ingredients

  

1x2x3x

Stuffed Poblanos:

• 4 large poblano peppers
• 6 teaspoons avocado oil divided
• 2 teaspoon kosher salt divided, plus more to taste
• 1 teaspoon fresh ground black pepper
• 4 cloves garlic
• 1 bay leaf
• 1 tablespoon dried Mexican oregano
• 2 teaspoons cumin seeds
• 2 teaspoons whole peppercorns
• 12 ounces vegan ground
• 1 cup roasted corn plus more for garnish
• 1 cup cooked rice
• 3 cups homemade or store-bought enchilada sauce homemade recipe below
• 2 cups vegan cheese shreds preferably a blend such as Colby-Jack or Mexican-Style shreds, divided
• Thinly sliced avocado for garnish
• Fresh chopped cilantro for garnish
• Minced red onion for garnish
• Vegan feta or vegan queso fresco recipe in my cookbook, for garnish

Enchilada Sauce

• 2 dried guajillo chilies
• 1 dried California chili
• 3 dried chipotle chiles
• 3 cups vegan beef broth see recipe notes
• 6 cloves garlic
• ½ cup El Pato sauce
• 3 tablespoons ancho chile powder
• 3 tablespoons dried Mexican oregano
• 2 teaspoons ground cumin

Instructions

 

• Preheat oven to 350°F
• Place the poblanos on a parchment paper lined baking sheet, and rub with 3 teaspoons avocado oil, 1 teaspoon salt, and 1 teaspoon pepper. Transfer the peppers to the preheated oven and bake until they’re slightly softened, 12 to 15 minutes. Remove and set aside.
• Meanwhile, grind the garlic, bay leaf, Mexican oregano, cumin seeds, peppercorns, and remaining teaspoon salt in a mortar and pestle or spice grinder until a paste forms. Set aside.
• Heat the remaining oil in a large sauté pan over medium heat. Once the oil is hot, add the vegan ground and season with the seasoning paste. Continue to cook, stirring often, until heated through. Reduce the heat to low, then stir in the corn, rice, 1 cup of the enchilada sauce, and 1 cup of the cheese shreds, mixing to combine thoroughly. Continue to cook until the cheese is melted throughout. Remove from the heat and set aside.
• Cut a slit down the length of each poblano peppers. Using your fingers or a small spoon, try to remove and discard as many seeds as you can. Working in batches, carefully and generously stuff each pepper with the ground meat and rice mixture. Spread 1 cup of the enchilada sauce on the bottom of a baking dish and arrange the stuffed peppers into the dish. Drizzle the remaining enchilada sauce on top of the peppers, followed by the remaining cup of cheese shreds. Loosely cover the dish with foil and bake until the cheese is bubbly and melted, 20 to 30 minutes. Optional: you can remove the foil and broil on high for the last 3 to 5 minutes, making sure to keep an eye on the peppers so they don’t burn!
• Remove from oven and garnish with thinly sliced avocado, cilantro, red onion, roasted corn, and vegan feta. ENJOY!

For the Enchilada Sauce

• Rehydrate the dried chiles in boiling hot water for 15 minutes, drain and remove as many of the seeds as you can (I find it’s easier once they’re rehydrated), and place them into a high-powered blender along with the remaining sauce ingredients, besides the oil, flour, and salt. Pulse until smooth (see recipe notes). Taste and adjust seasonings, adding salt if necessary.

Keyword easy weeknight dinner, enchilada-inspired stuffed poblanos, meatless monday meal, mexican-inspired dish, tex mex recipe, vegan comfort food, vegan stuffed peppers

Tried this recipe?Let us know how it was!