Vegan Cauliflower Stuffed Poblano Peppers

Healthy veggie stuffed peppers, packed with black beans, red pepper and spinach.

Vegan Cauliflower Stuffed Poblano Peppers

I just turned to Jack and asked “Hey, what should I write about stuffed peppers?” He grumbled back “I dunno know, maybe write about how we’re stuffed in this room.” It’s 10:30am, and we’ve been stuck in the bedroom all morning with a jammed doorknob and two hungry dogs. And two very hungry people. A locksmith is on the way, but until then I’ll tell you about this recipe… which will surely not make me less hungry, but here goes 🙂

Vegan Cauliflower Stuffed Poblano Peppers

As the title suggests, this starts with poblano peppers. These peppers are usually mild, although the ones at the farmers markets in Texas this time of year are quite spicy so pick your peppers with caution if you’re sensitive to spice. If you can’t find poblanos, you can use any type of bell pepper that you like.

Vegan Cauliflower Stuffed Poblano Peppers

The filling here is made up of things that you might have easily available in your fridge or pantry – a chunk of onion, bell pepper, a small section of cauliflower, leftover cooked rice, black beans, spinach, a scoop of tomatillo salsa, and a smattering of spices.

Vegan Cauliflower Stuffed Poblano Peppers

Instead of topping these with cheese, I opted for avocado, tomatillo salsa and cashew cream that I had leftover from this Cauliflower Burrito Bowl recipe. The cashew cream is a bit of an extra step, but it’s SO GOOD with both recipes (blend once, eat twice) and I highly recommend adding scoops of it after you bake these vegan poblano peppers. Of course, if your a cheese lover, by all means, smother these in cheese and bake until it bubbles.

Vegan Cauliflower Stuffed Poblano Peppers

4.8 from 9 reviews
Vegan Cauliflower Stuffed Poblano Peppers
Serves: serves 4
  • 4 medium poblano peppers
  • 1 teaspoon extra-virgin olive oil, plus more for drizzling
  • ⅓ cup diced red onion or chopped scallions
  • 1 heaping cup cauliflower florets, broken into small pieces
  • ½ cup diced red bell pepper
  • ½ teaspoon cumin
  • ½ teaspoon coriander
  • ½ teaspoon mexican oregano
  • 1 garlic clove, minced
  • 1 cup cooked black beans, drained and rinsed
  • 1 cup cooked rice (basmati or brown rice)
  • 3 cups fresh spinach
  • 2 tablespoons fresh lime juice
  • ¼ cup tomatillo salsa (store bought or this recipe)
  • Sea salt freshly ground black pepper
Serve with:
  1. Preheat the oven to 400°F and line a baking sheet with parchment pepper. Slice the peppers in half and remove the seeds and ribbing. Place on the baking sheet, drizzle with olive oil and pinches of salt and pepper, and roast cut side up for 15 minutes.
  2. In a large skillet, heat the olive oil over medium heat. Add the onion, cauliflower, red pepper, cumin, coriander, oregano, garlic and a pinch of salt and pepper. Cook until the onion is soft and the cauliflower is lightly browned, about 5 to 8 minutes.
  3. Remove from the heat and stir in the black beans, rice, spinach, lime juice and tomatillo salsa. Taste and adjust seasonings.
  4. Scoop the filling into the peppers and bake for 15 minutes.
  5. Serve with the avocado, cilantro, tomatillo salsa, green chile cashew cream and lime slices on the side.
If you’d like to add cheese, top it onto the peppers just before baking and bake them a little longer, or until the cheese bubbles.



Leave a comment:

Your email address will not be published. Required fields are marked *

Rate this recipe (after making it):  

  1. THESE LOOK AHMAZING. And right up my street. I need to give these a go 😍😍


  2. Poblano peppers are my favorite for stuffing! These look excellent, I love the variety of veggies that you stuff them with. I have some cashews in my fridge just waiting to become a cream sauce. Thanks!

  3. Laura from

    These look amazing, especially the tomatillo salsa! Definitely bookmarking for future use 🙂 x

    Laura // Middle of Adventure

  4. I can’t believe you got stuck in the bedroom!! That’s a crazy story – thank goodness for cell phones.

    This recipe looks DELISH! We absolutely love spicy food, so anything Mexican-inspired and spicy with a healthy twist is perfect.

    xo, B&K

  5. These look amazing! I hardly ever make stuffed peppers and you’ve totally inspired me to change that. Yes please!!!!

  6. annie from

    I adore stuffed poblanos! I love how these are healthy without losing any of the heartiness.

  7. Wow, this look fantastic! I haven’t seen stuffed peppers made with poblanos before, but now I see that this is a must! All those fillings sound perfect, too! Pinned 🙂

  8. Agatha from

    Woo!These look great! I like poblano peppers, I must try these.

  9. Sowmya from

    Looks so colourful. wants me to dive in.

  10. So delicious! I will make a recipe for my family in a weekend. They’d like it. I don’t go kitchen to cook more because I’m not good at cooking.

  11. ! I hardly ever make stuffed peppers and you’ve totally inspired me to change that. Yes please!!!! These look amazing

  12. Western from

    This looks fantastic! And had to chuckle about the locksmith and both of you being stuck in the room with two hungry dogs. This was a good way to spend the time.

  13. Shannon

    I made this along with the tomatillo salsa and both were a hit! I did sub diced summer squash and tomatoes instead of the wintry cauliflower, to make it more seasonal. Yum!

  14. Scott

    Excellent! Will definitely make this again. I copped out and used jarred salsa but may try it from scratch next time. I am not strictly vegetarian or vegan, but it is a good portion of my diet. There are many vegan things I have made or tried thinking that they were okay for vegan, but this one is good no matter how you categorize it. Can’t wait to try more from you!

  15. Wow! These look great. Never thought that cauliflower and poblano peppers can be a great combination. My cousin used to make salads with corn and poblano pepper and it tasted great.

  16. Jacob

    this looks soooo delicious, i will tell her to make for me.

  17. Antonia K from

    Thank you for this delicious recipe! I’ve made this dish numerous times and it’s now become part of our regular dinner rotation. I love that it’s relatively simple, super healthy and so flavorful!

    • Jeanine Donofrio

      Hi Antonia, I’m so so thrilled to hear that it’s made it to the rotation! 🙂

  18. Lynne from

    I made the salsa and the cashew cream sauce according to the additional recipes…both delicious in this recipe. I used all the vege ingredients called for and added mushrooms I wanted to use up. I just cut up the poblano peppers and sautéed them with the other veggies to make it easier to eat and because I only had two. I added a high quality Parmesan to the top before baking. When it was done I ate with the cream sauce and it’s now a favorite recipe I would serve to guests.

    • Jeanine Donofrio

      Hi Lynn, that sounds so delicious, I’m so glad you loved the components here!

  19. @theveganmonstah

    Im going to incorporate a vegan pepper jack cheese and diced mango.
    Also I find the pepper cook better when you give them 1 slit down the middle; remove the seeds, stuff with mix and use a tooth pick to stitch the seal closed again. I am pairing the stuffed peppers with baby golden potatoes and a fresh pico de gallo salsa.

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.