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Vegetarian Stuffed Poblano Peppers


"These soy-meat stuffed peppers are easy and friends didn't realize they were eating fake meat ;)"
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35 m servings 281 cals
Original recipe yields 4 servings


  • Calories:
  • 281 kcal
  • 14%
  • Fat:
  • 16.8 g
  • 26%
  • Carbs:
  • 13.5g
  • 4%
  • Protein:
  • 21 g
  • 42%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 1258 mg
  • 50%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup

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Read all reviews 33
  1. 36 Ratings

Most helpful positive review

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 wa...

Most helpful critical review

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 fo...

Most helpful
Most positive
Least positive

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 wa...

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...

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 r...

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 fr...

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 chee...

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 ...

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 ...

To get the most out of the poblano, cut in half, seed, bake cut side down in 400 oven til the skin starts to char, or hold over gas flame on stove til it starts to blacken and char. Let cool ...

fantastic recipe, i changed it up a little bit, for the filling i used 1 lb of beef (can't do veggie meat because its gluten) and 2cups rice, mixed it with some home made taco seasoning and it w...