Tex-Mex Stuffed Poblano Peppers

Tex-Mex Stuffed Poblano Peppers

15 mins
40 mins
4

Pack your peppers with as much flavor as possible with this special edition Planted recipe from @MakeItDairyFree. And trust us, these peppers have it all, mixing the flavors of poblanos, mushrooms, beans, lime and more into a Tex-Mex mixture your taste buds won’t soon forget.

Interested in exploring plant-based flavors? Check out our Planted series.

Ingredients

For the Stuffed Peppers

  • 4 poblano peppers, halved & de-seeded
  • 1 tablespoon olive oil
  • 1/2 cup red pepper, diced
  • 1/2 cup sweet onion, diced
  • 4 ounces baby bella mushrooms with stems, diced
  • 1 1/2 cauliflower, riced
  • 1/2 cup black beans, rinsed
  • 1 cup fresh corn
  • 1 tablespoon lime juice
  • 1 teaspoon taco seasoning
  • 2 cups plant based cheese, divided

Directions

Step 1 Of 8
1
Place a cast-iron skillet with your olive oil on the side burner of your grill and set it to medium heat.
2
Add diced red peppers and sweet onions and sauté for 2 minutes.
3
Add diced mushrooms and sauté for 2 minutes.
4
Add in rice cauliflower, black beans, corn, taco seasoning and lime juice. Stir together and cook for one more minute. Remove from heat.
5
Heat one side of the grill to 350°F.
6
Divide the mixture evenly into your pepper shells. Top with plant based cheese if desired.
7
Add peppers to grill on the indirect heat side. Cook for 20 to 35 minutes or until desired texture.
8
Remove from the grill, let cool for 5 minutes and enjoy!
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