Four huge roasted peppers are stuffed with veggies and spices. Line them up in a casserole for a Southwestern-style meal you won’t soon forget. You can soak the cashews the night before so you can dive right into the preparation. Reproduced by permission of the Countryman Press. All rights reserved.

Superpower Stuffed Poblano Peppers [Vegan]

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Cooking Time



For the Peppers and Stuffing:

  • 4 poblano peppers
  • 3/4 cup quinoa
  • 1 1/2 cups vegetable broth
  • 1 tablespoon coconut oil
  • 1/2 cup diced white onion
  • 1 clove garlic, minced
  • 1 cup cooked black beans, drained and rinsed
  • 1/2 cup corn, fresh, frozen or canned
  • 1 chipotle pepper in adobo sauce, chopped small, and 1 tablespoon adobo sauce
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt

For the Cashew Cheese Sauce:

  • 3/4 cup raw cashews, soaked from 1 hour to overnight and drained
  • 2 tablespoons nutritional yeast
  • 1 tablespoon tapioca starch (also called tapioca flour)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 tablespoon lemon juice


For the Peppers and Stuffing:

  1. Heat the broiler.
  2. Place the peppers on a baking sheet and set them on the top shelf of the broiler. Turn often with tongs to get all sides blackened. Let the peppers cool and then rub off the blackened skin with a damp paper towel or peel with a paring knife. Just grab an edge of the skin with the knife and peel it off. Be careful not to tear up the peppers since they will be stuffed. They will probably split naturally at one spot, so use that as your opening to remove the seeds. Set aside.
  3. Rinse the quinoa and place it in a large saucepan. Pour in the vegetable broth and bring to a boil. Cover and turn down the heat to medium and cook for about 15 minutes or until all the liquid is absorbed. Remove from the heat and set aside with the cover on.
  4. Heat the oil in a small skillet over medium heat. Add the onion and cook for 10 to 15 minutes or until translucent. Stir in the garlic and cook for one more minute.
  5. Heat the oven to 350°F.
  6. Add the quinoa, beans, corn, chili pepper, extra adobo sauce, chili powder, cumin, and salt to a large bowl. Mix well. Stuff each pepper with 1/4 of the stuffing and place in a casserole that will hold them snugly. Bake for 15 to 20 minutes.

For the Cashew Cheese Sauce:

  1. Add all the ingredients to a blender and blend until smooth. Turn this blended mixture into a saucepan. Cook on medium heat and stir until the sauce thickens a bit. It will take about 5 to 10 minutes.

For the Assembly:

  1. Remove the stuffed peppers from the oven and drizzle cheese sauce over everything.

Nutritional Information

Per Serving: Calories: 433 | Carbs: 58 g | Fat: 17 g | Protein: 17 g | Sodium: 319 mg | Sugar: 4 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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