Vegan Stuffed Poblano Peppers filled with sweet potatoes, black beans, corn and cilantro – served over a flavorful Avocado Sauce which is also vegan.  With a video.
Vegan stuffed poblano peppers filled with sweet potatoes, black beans, corn and cilantro - served over the best thing ever - a flavorful Avocado Crema which is vegan and has no other added oils or fat. | www.feastingathome.com #avocadosauce #avocadocrema #stuffedpoblanos #stuffedpeppers #vegandinner #vegandinnerrecipes
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 nutritious sweet potatoes, black beans, fresh corn and cilantro – served over the best thing ever – a flavorful Avocado Sauce– which is vegan and oil-free!
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.

Stuffed Poblano Peppers | Video 

 

Vegan stuffed poblano peppers filled with sweet potatoes, black beans, corn and cilantro - served over the best thing ever - a flavorful Avocado-Cilantro Sauce which is vegan and has no other added oils or fat. | www.feastingathome.com
Dice the sweet potatoes into a very small dice, to keep the roasting time short. Place on a parchment lined baking sheet, tossed with a 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.
 
Vegan stuffed poblano peppers filled with sweet potatoes, black beans, corn and cilantro - served over the best thing ever - a flavorful Avocado-Cilantro Sauce which is vegan and has no other added oils or fat. | www.feastingathome.com

Make 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 ( see notes- now I prefer to leave the tops on for easier handling) and remove the seeds.

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 crema comes together simply and easily in the blender. Just puree until smooth and creamy.

Vegan, Oil-free Avocado cilantro Sauce

Spoon a little of the Avocado Crema on a plate or bowl, underneath the stuffed peppers.

Finish with a sprig of cilantro.

Vegan stuffed poblano peppers filled with sweet potatoes, black beans, corn and cilantro - served over the best thing ever - a flavorful Avocado-Cilantro Sauce which is vegan and has no other added oils or fat. | www.feastingathome.com
Vegan stuffed poblano peppers filled with sweet potatoes, black beans, corn and cilantro - served over the best thing ever - a flavorful Avocado-Cilantro Sauce which is vegan and has no other added oils or fat. | www.feastingathome.com

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

Vegan stuffed poblano peppers filled with sweet potatoes, black beans, corn and cilantro - served over the best thing ever - a flavorful Avocado-Cilantro Sauce which is vegan and has no other added oils or fat. | www.feastingathome.com

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

Vegan stuffed poblano peppers filled with sweet potatoes, black beans, corn and cilantro - served over the best thing ever - a flavorful Avocado-Cilantro Sauce which is vegan and oil-free.
Vegan stuffed poblano peppers filled with sweet potatoes, black beans, corn and cilantro - served over the best thing ever - a flavorful Avocado-Cilantro Sauce which is vegan and has oil-free. | www.feastingathome.com

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

Vegan, Oil-Free Avocado Sauce poured over vegan stuffed Poblanos | www.feastingathomcome
Enjoy!

 

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Vegan Stuffed Poblanos with Avocado Crema


Description

Vegan, gluten-free stuffed Poblano Peppers filled with corn, black beans, roasted sweet potatoes and cilantro served over vegan Avocado Crema.


Ingredients

Scale
  • 6 whole poblano peppers
  • 1 sweet potato- 2 Cups, small dice
  • 1 corn on the cob, shucked, kernels cut ( or use 1 cup frozen corn, trader Joe’s roasted corn is tasty)
  • —–
  • 1 tablespoon olive oil
  • 1 C finely diced onion
  • 4 garlic cloves- rough chopped
  • 1 14 ounce can of black beans ( rinsed and drained)
  • 1 T Cumin
  • 2 tsp coriander
  • ½ tsp chile powder
  • ½ tsp kosher salt
  • ⅓ Cup chopped cilantro
  • ¼ C -½ C crumbled queso fresco cheese, mozzarella, jack, goat cheese or feta (optional)

Avocado Crema (Vegan) 

  • C Avocado ( one small avocado)
  • C cilantro
  • 2/3 C water- plus more as needed
  • ½ teaspoon kosher salt
  • 1 tsp coriander
  • C lime juice
  • 2 garlic cloves
  • cracked pepper to taste

Instructions

  1. Preheat oven to 400F. Dice the sweet potatoes, into 1/2 inch 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 6 poblano peppers and roast until golden and tender, about 20 minutes, turning peppers over, midway.
  2. While this is baking Make the Avocado Crema, 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.
  3. Shuck the corn and cut the kernels off the cob. Set aside. Dice the onion.
  4. Remove peppers and sweet potatoes from the oven. when tender.  Enclose the poblano peppers in foil for a 5-10 minutes so they steam, to make removing the skins easier. Hold the peppers under cool, slow running water and gently remove skins trying to keep the peppers intact. It’s OK, if all the skins don’t release, just peel off what wants to come off natually. Carefully, with a sharp knife, slice the top off of the peppers ( where stuffing will go) and rinse the seeds out with running water. Keep the stems and  set aside.
  5. In a skillet heat olive oil over med-high heat, add onions and sauté for 2-3 minutes. Turn heat to down medium, add garlic and continue stirring until fragrant and golden, about 3-4 more minutes. Add corn. Saute a couple of minutes, then fold in the black beans, roasted sweet potatoes, spices, salt and pepper, sautéing until warmed through. Fold in cilantro. Taste and adjust salt to your liking. Turne heat off.  Stir in cheese if using.
  6. Stuff the peppers: Spoon in the filling into the peppers then place stuffed peppers on a greased or parchement  sheet pan or in a baking dish in 375 F oven for 10-15 minutes — or longer to melt the cheese in the filling.
  7. Serve the stuffed peppers over a generous bed of Avocado Crema sauce. Top with cilantro sprigs, crumbled queso fresco ( optional). Enjoy!

Notes

5 to 6 inch long Poblanos work best here.

Nutrition

  • Serving Size: 2 peppers with the sauce
  • Calories:
  • Sugar:
  • Sodium:
  • Fat:
  • Saturated Fat:
  • Trans Fat:
  • Carbohydrates:
  • Fiber:
  • Protein:
  • Cholesterol:

Keywords: stuffed poblanos, avocado crema, vegan stuffed peppers, vegan stuffed poblano peppers

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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Comments

  1. This was wonderful. My home grown poblanos were a little smaller than store bought, so had leftover stuffing. Made a great quesadilla with leftover. In place of water used about 2 Tbsp of sour cream in Avocado Créma. Wonderful!

  2. Pobrecita “Never Again” must have had trouble peeling the poblanos. Roasting them with the sweet potato probably didn’t loosen the skins enough. They are easier to peel if they are well blackened over an open flame or under the broiler, then allowed to cool in a plastic bag or wrapped in a damp kitchen towel. I use a spoon to scrape the skin off but if they are well blackened it practically falls off. And though peeling them under running water is easier, I think they are more flavorful if not rinsed. https://www.youtube.com/watch?v=tcb3HOYSDt0

  3. Holy moly, avacado crema is my new favorite thing! We have done variations of the recipe with stuffed peppers and stuffed sweet potatoes using the crema. Just found your site, so far everything we have made has been amazing and your photos are beautiful. Thank you for sharing your recipes!

  4. Made this for Cinco de Mayo tonight and it was AWESOME! I decided I wanted more of the pepper flavor & it was just 2 of us eating so I chopped one of the poblanos and added it into the skillet after the corn. It was a fabulous idea 🙂 only other change was a tiny bit of jalapeno into the avocado creme sauce. Delicious, easy to follow, & bonus! I now know a much easier way to skin my peppers! I’ll be back to your site for more delicious recipes! Thanks a million!

  5. I want to eat this every day. This was so DELICIOUS! We will be making this again very soon.

  6. I added a jalapeno to the avocado, so delicious! I also played and added a little more cumin and some garlic powder to the mixture!

    Thank you for this recipe! I love eating this way!

  7. Can you please recommend a substitute for yams? My family doesn’t like sweetness in their regular dishes, but I’m concerned that plain potato wouldn’t complement the beans and poblanos. Thanks!

    1. You are right, I really think the yams sweetness balances out the whole dish. I can’t think of anything offhand that would taste good instead!

  8. The absolute worst cooking experience of my life, bar none. And I’m not even done making it. It better taste unbelievable. I’d better think I’ve died and gone to heaven and I’m eating ambrosia. I’m so angry at this recipe that I’m worried I might lose my sanity and end up in an asylum. This recipe can go to hell, where I’m sure satan will force brutus and Judas to make it three times a day. I would rather die of starvation than go through this debacle again.

    1. Oh no!!!! Can you tell me more about what happened specifically? I’m so sorry you had a bad experience. I hate when that happens. I wouldnt wish this on my worst enemy, not even Judas ;). It is an older recipe and yes, it can be challenging peeling the peppers, especially if they are small. If you can give any more details about where or how this went sideways, it would help me improve the recipe. Again, I’m so sorry.

  9. 5 stars and I don’t do that often! I tried this for some vegan family members and now I’m making them again for my non-vegan family just as anther recipe for all the produce I usually have in my kitchen. The sauce had me at the first taste out of the blender! I didn’t even add any cheese or sub and the poblanos were so tasty and fulfilling. The sauce will definitely be one I’ll use with other things. Spiciness was spot-on and for the faint of heart I added more avocado slices on top to absorb the heat. Thank you for this great jumping-off point of a recipe that also stands alone as it is!

  10. These were fantastic! I’ve made them twice now. First time I was making for friends so I added some goat cheese to the filling for them. Second time I experimented and used about 1/2 a tub of Toffutti sour cream and it gave the same tang as the cheese but kept it vegan. Great recipe and one I’ll go back to again and again!

  11. I found this recipe almost 2 years ago and I have made it- with a few variations- at least once a month ever since!! I love adding quinoa for some added protein power! I also occasionally add vegan Mexican cheese, which adds so much flavor! Thanks for posting and expanding my vegan horizons!

  12. Delicious and gorgeous. I had four poblanos and so had leftover stuffing, which was perfect (small dice) for adding to a simple broth of fresh corn for to make a Southwestern-inspired chowder. I first simmered the cobs in water, then used that as the base for the chowder, adding vegetable broth, corn cut from the cobs, and (after the corn was tender), the leftover stuffing. Leftover avocado-cilantro sauce will become garnish.

    5 stars for the stuffed poblanos and sauce! 5 stars for the leftovers!

  13. I seen this a while ago, finally got around to making them & they’re absolutely phenomenal, thank you for this

    1. Delicious and gorgeous. I had four poblanos and so had leftover stuffing, which was perfect (small dice) for adding to a simple broth of fresh corn for to make a Southwestern-inspired chowder. I first simmered the cobs in water, then used that as the base for the chowder, adding vegetable broth, corn cut from the cobs, and (after the corn was tender), the leftover stuffing. Leftover avocado-cilantro sauce will become garnish.

      5 stars for the stuffed poblanos and sauce! 5 stars for the leftovers!

  14. This sounds phenomenal. But saying it’s vegan is untrue. I would mention that you include non-vegan cheeses or give vegan alternatives.

    1. Hi cookie, the cheese in the recipe is very optional. I included the cheese for people like my husband. 🙂 For example when I make this at home, I leave the cheese out of my portion, and add cheese to his, because I know he likes it. But the recipe is great with out it.

  15. 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