Disclosure: This post may contain affiliate links which means I receive a commission if you make a purchase through clicking my link. It has no cost to you. Please read my disclosure for more information.
These plant-based roasted poblanos are filled with creamy vegan mozzarella, Monterey jack “cheese” with stewed and seasoned pureed pinto beans, red onions, cilantro, and avocado. It’s a quick & easy plant-based meal that can be ready in less than 30 minutes!
How Hot Are Poblano Peppers?
Most people will choose to forego poblano peppers over a traditional bell pepper out of fear that they are too hot. The common misconception is that poblanos are too hot to handle for the average person. The reality is, the actual peppers are not even remotely spicy, however, their seeds are (in my personal opinion.) If comparing a poblano to a jalapeno, poblanos will rank lower on the Scoville scale giving you an understanding of their heat content.
If you are sensitive to heat, be sure to remove all seeds prior to stuffing the peppers. In this recipe we will be removing all seeds to ensure they are mild for the majority of readers!
How To Make This Plant-Based Roasted Poblano Meal
- Deseed: Start off by using a pairing knife and removing the top of the poblano, and all of the seeds. Reserve.
- Cook & Stew: Since the poblanos will only take a few minutes to cook, chop your onion, and let caramelize. Add in your beans and seasonings and slowly use a spatula to smooth the beans.
- Stuff & Roast: While your beans stew, stuff your poblano with a slender piece of mozzarella as well as 1/4-1/2 piece of pepper jack cheese. Using your oil, coat the poblano with a small dab of oil & roast for 10 minutes at 400 degrees.
- Puree: Once the beans have cooked, add the beans to a high-speed blender and add vegetable broth, or water until desired texture is achieved.
- Taste & Season: Taste your bean mixture and season. Once this is done your poblanos will quickly follow with being ready.
- Plate, Season, & Serve: Plate your beans first with a large dollop in the center, and swirling the mixture with the base of the spoon, working in a circular motion. Top with the roasted poblano and follow with pickled onions, cilantro, fresh avocado, and any seasonings.
Plant-Based Roasted Poblanos
Ingredients
Beans
- 1 tbsp extra virgin olive oil or avocado oil
- 2 cans pintos
- 1/2-1 medium yellow onion
- 1-2 tsp salt (adjust salt after making if your broth has sodium))
- 1 tsp cumin
- 1/4 tsp smoked paprika
- 3+ cups vegetable broth or water (read notes in notes section)
- 1/2 tsp garlic granules or 1 garlic clove
- 1 tbsp fresh cilantro or 1/2 tsp of dried epazote
Plant-Based Roasted Poblanos
- 1 tsp extra virgin olive oil or avocado oil
- 4-6 poblanos
- 1/2 block miyokos mozarrella
- 3-4 slices miyokos pepper jack cheese
Garnish/Add-ons:
- 1 large avocado
- 1/4 small red onion to remove bite, combine with lime
- 1/2 lime (for combining with red onion)
- 1/4 cup fresh cilantro
Instructions
- Start off by washing all of your produce. I like to wash my cilantro the day prior and allow to dry overnight in a glass with water.
- Remove all of the seeds from your poblanos and reserve both the base and cap.
- Chop your onion into small diced pieces while getting your pan hot with your oil.
- Once hot, caramelize your onions until translucent and/or slightly browned. Follow by thinly slicing your red onion if desired, as well as slicing your avocado into the desired size. Reserve.
- Rinse your beans and follow by adding them into your pan along with your seasonings. Add in 1/2-1 cup of your vegetable broth and let cook for a few minutes on medium.
- While your beans cook, stuff your poblanos with cheese. Use 1" strip of the mozzarella and 1/4-1/2 slice of the pepper jack cheese to stuff the peppers. Follow with your beans to fill the peppers.
- Once the beans have softened, use a silicone spatula to slowly break down the beans into a paste-like form. Save 1/4 of the beans to stuff the peppers and use the remaining to puree if desired.
- Add your stuffed peppers to your air fryer with the tops on each pepper. Cook at 400 for 10 minutes or until blistered.
- If you want them extra smooth, proceed to pureeing them in a high-speed blender and adding broth until the desired texture is achieved.
- Next, plate the beans first with a dollop in the center of the plate and swirling the mixture in a circular motion to create a smooth and neat plating. Top with the roasted poblano and plate with fresh avocado, shaved red onion, as well as cilantro and any seasonings!
Notes
Recipes To Pair With This Dish
Did you try this recipe? Don’t forget to tag me on instagram if you make this recipe! That way you can share with your friends and I can better understand which recipes everyone is loving on the site! If you have a private Instagram account I may not see your tag. Feel free to DM me to let me know! I sincerely appreciate your support <3!
We love your shares! Find out how to share: Please click here to see our Photography & Recipe Sharing Policy.
Tag @chefdeeboss
Leave a Reply