Vegan Stuffed Poblanos with Avocado-Cilantro Sauce

Around me the trees stir in their leaves 
and call out, “Stay awhile.”
The light flows from their branches. 
And they call again, “It’s simple,” they say,
“and you too have come 
into the world to do this, to go easy, to be filled
with light, and to shine.”
Mary Oliver –from When I am Among the Trees
OK, I’ll admit, I’m on a bit of a cleanse. Every once in a while, something inspires me to clean up my act and eat cleanly for a while, giving my body a break. With all the bountiful produce so readily available this time of year, it’s been so easy. This recipe for stuffed poblano peppers is vegan and gluten free, filled with uber nutritious sweet potatoes, black beans, fresh corn and cilantro – served over the best thing ever – a flavorful Avocado-Cilantro Sauce which has no other added oils or fat. The recipe can easily be modified for cheese lovers, as you will see below, like I often do for Brian — but if you are interested in keeping it healthy and lean, the velvety creamy avocado sauce may make you forget all about the existence of cheese, or at the very least, help you use it with a light hand.

Dice the sweet potatoes into a very small dice, to keep the roasting time short. Place on a parchment lined baking sheet, tossed with scant amount of little oil,  along with the poblano peppers. 
FYI–I rarely peel sweet potatoes, as the skins are highly nutritious. Just make sure to give them a good scrubbing first. You can also steam the sweet potatoes- being very careful not to overcook them,  making sure they don’t get mushy- steamed just until they are tender, still holding their shape. 

I like to use toasted cumin and coriander seeds, and grind them with mortar and pestle, boosting the flavor –but ground spices always work well too. 

For the filling–saute onion and garlic, add the fresh corn, roasted yams, black beans, spices and fresh cilantro.

After the peppers are roasted, wrap in foil and let them steam a bit before running under cool water, gently removing the skins with your fingers. Carefully slice off the tops and remove the seeds. I have also steamed the peppers and left the skins on, with good results.

Stuff the peppers. 
To bump up the richness, you could fold in a little queso fresco cheese (or goat cheese, jack, mozzarella or feta) into part of the filling, like I often do for Brian, while keeping some cheese-free for me. 
 Place the stuffed peppers a warm oven until ready to serve.

The avocado cilantro sauce comes together simply and easily in the blender. Just puree until smooth and creamy.

Spoon a little of the avocado cilantro sauce on a plate or bowl, underneath the stuffed peppers.

Finish with a sprig of cilantro.

Add queso freso crumbles to the top if desired….or leave it off for a completly vegan meal.

Or serve the Stuffed Poblanos on a platter with sauce underneath,  or drizzled over top. Or both!

Enjoy ….and hope you are having a delicious week!

I always get a kick out of seeing your rendition of the recipes posted on instagram…so take a photo and share it with us…. hashtaging,  #feastingathome!

Thanks for reading! For more Feasting at Home … 

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Stuffed Poblano Peppers with Creamy Avocado Cilantro Sauce- Serves 4-6
by August-16-2014
A vegan, gluten free stuffed pepper filled with corn, blackbeans, roasted sweet potatoes and cilantro served over an Avocado cilantro sauce.
6 whole poblano peppers ( if peppers are very large, use 3, split in half length wise)
1 sweet potato- 2 Cups, small dice
1 corn on the cob, shucked, kernels cut
1 C finely diced onion
4 garlic cloves- rough chopped
1 C cooked black beans

¼ C -½ C crumbled queso fresco cheese, mozzarella, jack, goat cheese or feta (optional)
1 T Cumin
2 tsp coriander
½ tsp chile powder
½ tsp kosher salt
⅓ C chopped cilantro

Avocado cilantro sauce
⅔ C Avocado
⅓ C cilantro
2/3 C water- plus more as needed
½ teaspoon kosher salt
1 tsp coriander
⅛ C lime juice
2 garlic cloves
cracked pepper

Preheat oven to 400F. Scrub the sweet potatoes, rinse and dice into very small cubes. The smaller the dice, the shorter the roasting time. Toss with a drizzle of olive oil, place on a parchment lined baking sheet, along with the peppers and roast until golden and tender, about 20 minutes, turning peppers over, midway.

Make the Avocado Cilantro sauce, placing all the ingredients in the blender, and blend until smooth, adding a bit more water if needed to get the blade going. Set aside.

Shuck the corn and cut the kernels off the cob.

Remove peppers and yams from the oven, when yams are tender and golden. Place foil over the peppers for a few minutes so they can steam, to make removing the skins easier. Hold the peppers under cool running water and gently remove skins. It’s OK, if all the skins don’t release, just peel off what wants to come off. Carefully, with a sharp knife, slice off the top of the peppers and rinse the seeds out with running water. Set aside.

In a skillet heat 2 teaspoons olive oil over med high heat, add onions and sauté for 2-3 minutes. Turn heat to down medium low, add garlic and continue stirring until fragrant and golden, about 3-4 more minutes. Add corn. Saute a couple minutes, then fold in cooked black beans, roasted sweet potatoes, spices, salt and pepper, sautéing until warmed through. Fold in cilantro.

If making both vegan version and cheesy version, divide filling, adding cheese to part as desired. Stuff the peppers. Place stuffed peppers in 350 F oven for 5-10 minutes —or longer to melt the cheese in the filling.

Serve the stuffed peppers over a generous bed of Avocado sauce. Top with cilantro sprigs, crumbled queso fresco ( optional). Enjoy!


Prep time: Cook time: Total time: Yield: 4-6


  1. Phil says

    Delicious!! I made them with butternut squash instead of sweet potatoes. And added mushrooms. My roomate went nuts. And that avocado sauce. WOW WOW WOW!! It is so refreshing. I think I will experiment using it in salads and other dishes. I tried posting a pic but couldn’t. It is posted on Instagram Philicious_eats

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