Tex-Mex Stuffed Poblano Peppers

Tex-Mex Stuffed Poblano Peppers

15 mins
40 mins

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.


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


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