Stuffed Poblano Peppers
Stuffed Poblano Peppers

Stuffed Poblano Peppers

Stuffed peppers make a great meal when they're served with a nice salad or roasted veggies on the side. These can also be served as a side or appetiser for a larger feast with family and friends.

All products on this page have been selected by our editorial team, however we may make commission on some products.

Total Time
1 Hour
190g of short grain brown rice
200g of canned chopped tomatoes in juice or puréed tomatoes
1 tbsp of finely chopped coriander stems (leaves reserved for garnish)
Olive oil, for frying & oiling the peppers
1 large red onion, sliced into half-moons
4 poblano peppers (or bell peppers if unavailable)
Salt, to taste
To serve
Crumbled goat’s cheese (optional)
Guacamole or 1 avocado, mashed with salt & pepper
Step 1

Combine the rice with 415ml water and the tomatoes in a medium saucepan. Season with salt and bring to a boil. Add the coriander stems, then reduce to a simmer and cover with a lid. Simmer for about 40 minutes until the rice is tender and the liquid has been absorbed. Remove from heat and let stand, covered, for 5 minutes.

Step 2

Meanwhile, caramelize the onion by heating 1 tbsp of oil in a large frying pan/skillet over a medium heat. Add the onion, then reduce the heat to medium-low and cook, stirring occasionally, for 20-25 minutes. Add a little water if the mixture gets dry. Stir the caramelised onion into the cooked rice and set aside.

Step 3

Preheat the grill. Brush the poblanos with oil and place on a baking tray. Place under the hot grill for 3 minutes, then flip and grill again for another 3-4 minutes, until charred in places. Cooking times can vary, so check them often. Allow the peppers to cool before handling.

Step 4

Preheat the oven to 190°C/375°F/Gas Mark 5. Cut the peppers open lengthwise and remove the inner white ribs and seeds. Spread out on a baking tray and spoon a portion of onion rice inside each one. Roast in the preheated oven for about 20 minutes.

Step 5

Serve as they are, garnished with the coriander leaves and extra toppings of your choice.

Recipe courtesy of The Vital Vegan by Leah Vanderveldt

Published by Ryland Peters & Small. Photography by Clare Winfield © Ryland Peters & Small.

Fashion. Beauty. Culture. Life. Home
Delivered to your inbox, daily