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stuffed poblano peppers
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5 from 1 vote

Vegan Stuffed Poblano Peppers with Three Tomato Jam

These Vegan Stuffed Poblano Peppers are loaded with a delicious mixture of brown rice, sweet potatoes and a medley of seasonal vegetables and topped with my Three Tomato Jam. A delicious vegan meal your whlole family will adore. 
Prep Time20 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Main Dish
Cuisine: American, Mexican
Servings: 4 peppers
Author: Deborah

Ingredients

For the Peppers

  • 4 large poblano peppers rinsed and dried
  • ½ tablespoon olive oil extra virgin

For the Stuffing

  • 2 cups brown rice cooked
  • 1 tablespoon olive oil extra virgin
  • 3 cloves garlic minced
  • 1 medium red onion finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 large sweet potato cut into cubes
  • 1 cup organic black beans cooked
  • ¼ cup sun-dried tomatoes julienne style in oil
  • ¼ cup raisens
  • sea salt and pepper to taste

For the Toppings

  • ½ cup Three-Tomato Jam spoon on top of each pepper
  • 8 lime wedges 2 per each pepper
  • handful cherry tomatoes chopped in half

Instructions

  • Preheat your oven to high broil. Place oven rack as close to broiler as possible. Line a baking sheet with parchment paper. Lightly brush each pepper with olive oil. Broil on high for 3 to 5 minutes on each side until lightly blistered and blackened (see photo in post above). Don't overcook. Remove, cover with foil and sset aside to cool. Turn broiler off and preheat oven to 375 degrees Fahrenheit. While peppers are cooling, make your stuffing.
  • Heat large fry pan or Wok over medium heat. Add olive oil, garlic and onion and saute until onion is transluscent. Add cumin and paprika and stir until thoroughly mixed. And rest of ingredients, including salt and pepper to taste and stir to combine. Cover and cook on medium heat for 8-10 minutes stirring frequently.
  • Once peppers are cooled and while stuffing is heating, gently peel off outer layer of skin. Take a paring knife and slit one side down middle. Scrape out seeds with spoon.
  • Place peppers on 9x13 baking dish. Scoop generous amount of stuffing mix into each pepper. Cover with foil and bake at 375 degrees Fahrenheit for 20 minutes. Because oven temperatures differ, make sure they are fork-tender before removing from oven. If not, cook for a few more minutes until they are.
  • Remove from oven and allow to cool for at least 5 minutes before topping with Three Tomato Jam and whatever other toppings you prefer.