Vegetarian Stuffed Poblano Peppers Recipe -
Vegetarian Stuffed Poblano Peppers Recipe
  • READY IN 35 mins

Vegetarian Stuffed Poblano Peppers

Recipe by  

"These soy-meat stuffed peppers are easy and friends didn't realize they were eating fake meat ;)"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Bring a large saucepan of water to a boil. Slice the poblanos in half lengthwise and remove the seeds and stems. Place cleaned peppers in boiling water; cook until soft, about 4 minutes. Drain.
  3. Heat olive oil in a large skillet. Stir in vegetarian crumbles and chili seasoning mix. Cook, stirring, until crumbles are hot, about 5 minutes. Fill the cooked peppers with the seasoned crumbles; top with pepperjack cheese. Arrange stuffed peppers on a baking sheet.
  4. Place peppers in preheated oven until cheese is melted, about 10 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jul 16, 2009

These were really good. I didn't make them vegetarian, I used real ground hamburger. I didn't have pepper jack cheese so I just used a colby-mont. jack blend. I will be making these again!! I wanted more after they were gone.

Most Helpful Critical Review
Jul 14, 2010

Luckily I added a little more seasoning to the stuffing before I stuffed them. The final product was pretty good, but I tasted the "meat" before I gave it some extra seasoning and didn't care for it.

Jul 09, 2010

Wow these were perfect. I was looking for a light, summer, vegetarian lunch. I sauteed some onion and 1 clove of garlic in EVOO and chili powder. Then I added red and yellow bell pepper. I put 2 vegan Boca burger patties in the micro for a few seconds to thaw and added them to the veggie mixture in the cast iron skillet. I added 1/6 of a packet of McCormick's Taco Seasoning & a few dashes of Red Devil Hot Sauce. I stuffed my peppers with this mixture and topped with cheddar cheese. This was an amazing lunch, it had so much flavor. Next time I will add mexican rice and I bet it will be even better. I'm still licking my lips, it was that good.

Jul 13, 2009

Great! My husband (vegetarian) and I (meat eater) loved this recipe. I served it with rice and beans and it was a complete, filling and tasty meal. I will definitely make again. Thanks for the recipe!

Jul 12, 2010

I sauted chopped onion, chopped jalepenos, some chopped garlic, 1/2 a chopped red bell pepper - added all this to the vege crumbles and threw in some fresh cilantro at the end - excellent and fresh~

Aug 05, 2009

Quick, easy and delicious recipe. I sauteed a chopped onion with the vegetarian crumbles and I used taco seasoning and Hot Chili Powder to season it. I did some with cheese and some without cheese. My family topped them with salsa. Thanks for the great recipe.

Jul 16, 2009

Yet another example of how simple, healthy cooking can be delicious, satisfying, and downright elegant. Along with the packaged seasoning, I added a splash of cayenne, oregano, and basil to the TVP. I through in some spinach and zucchini as well. I can't wait to serve this at a party!

Sep 07, 2010

Excellent!!! And easy too! Made this for my family tonight some vegetarians and some meat eaters, all loved it. I did add some things though, sauteed some onions with the crumbles, added black beans, salsa and chili powder to the mixture then topped it all with the pepper jack.


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  • Calories
  • 281 kcal
  • 14%
  • Carbohydrates
  • 13.5 g
  • 4%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 16.8 g
  • 26%
  • Fiber
  • 5.7 g
  • 23%
  • Protein
  • 21 g
  • 42%
  • Sodium
  • 1258 mg
  • 50%

* Percent Daily Values are based on a 2,000 calorie diet.

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