Chickpea and Potato–Stuffed Poblano Peppers

Indian-spiced chickpea “sausage” and potatoes add a twist to stuffed poblano chiles. Jam-packed with flavor and hearty ingredients, these vegan stuffed peppers can be served as an entree or appetizer. (Looking for a more basic stuffed-pepper recipe? We’ve got you covered.)

Tip: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

By Shelli McConnell,


  • 4 oz. cremini mushrooms, sliced (1½ cups)
  • 2 to 3 teaspoons ground turmeric
  • 1 tsp. ground cumin
  • 2 cloves garlic, minced
  • ¼ teaspoon ground coriander
  • ⅛ teaspoon cayenne pepper
  • 1 15-oz. can no-salt-added garbanzo beans (chickpeas), rinsed and drained
  • ¼ cup toasted almonds
  • 2 cups chopped yellow potatoes (about 12 oz.)
  • 1 small onion, chopped (½ cup)
  • ¼ cup chopped fresh cilantro
  • Sea salt and freshly ground black pepper, to taste
  • 4 large fresh poblano chile peppers (see tip in recipe intro)
  • 1 lime, cut into wedges
  • Fresh cilantro, for garnish (optional)


  • For chickpea sausage, in an extra-large skillet cook mushrooms over medium-high 6 to 8 minutes or until lightly browned and tender, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking.
  • In a large bowl combine the next five ingredients (through cayenne). In a food processor combine mushrooms, chickpeas, almonds, and 1 Tbsp. water. Pulse until chopped. Add mixture to seasonings in bowl; stir to combine.
  • Place potatoes and onion in a steamer basket set in the extra-large skillet. Add water to just below basket. Bring to boiling. Steam, covered, 12 to 14 minutes or until tender. Add steamed potatoes and onion to mixture in bowl. Toss to combine. Stir in cilantro. Season with salt and black pepper.
  • Make a lengthwise slit down one side of each poblano pepper. Carefully remove seeds and membranes with a small spoon, and rinse out any remaining seeds with water. Spoon chickpea sausage into peppers.
  • Place filled peppers in the steamer basket in the skillet. If necessary, add water to just below basket. Bring to boiling. Steam, covered, 20 minutes or until peppers are crisp-tender and filling is heated through. Serve with lime wedges. If desired, top with additional cilantro.

Comments (7)

(5 from 4 votes)

Recipe Rating

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Tricia Thomas

Here is how to roast poblano peppers in oven. Preheat oven to 400ºF. Place whole poblano peppers on a baking sheet (line with foil for easy clean-up) and roast for 35-40 minutes or until skins are blackened, flipping once. Place peppers in a plastic bag, or a bowl covered with plastic wrap and let cool for 10-15 minutes. When cool enough to handle, peel off skins using your hands or a paper towel. Discard skin. Remove stems and seeds, if desired.


I made this in a de-constructed form because my peppers were too small to stuff. I char broiled my peppers, diced them and added them to the filling. I also roasted my potatoes in a little bit of coconut oil. I will make this again. The flavors are well balanced and tasty!!


This deconstructed version was a fantastic idea and worked beautifully. Sometimes poblanos can be rather small and harder to work with as far as stuffing them. I did change things up a bit...... I water sautéed the onions and then the mushrooms. Upon adding the mixture to the spices, at that point I added the cilantro to the mix. For the potatoes, I diced into 1 inch cubes, spritzed with minimal oil and air fried until crisp. I just wanted to point out that the original recipe lists 2-3 tsp of Tumeric, which in my opinion seems to be quite a lot. My understanding of using Tumeric is that a little bit, goes a long way. I used a heaping 1 tsp.... Also note, that if you don't like a lot of heat, use about 1/2 of the cayenne.... that 1/8 tsp doesn't seem like much, but that heat is very present..... I've made this deconstructed version several times already, it reminds me a lot of Indian styled dishes.... Just remember, do what works for you !!!!

Becki Henderson

My family generally likes this recipe, and my husband, who doesn't like mushrooms, can't detect them here. I use pumpkin seeds instead of almonds, and white beans instead of chickpeas due to my son's allergies. The only downside to this recipe-- I've found that the addition of lots of spices not tempered in oil can cause a somewhat bitter aftertaste to the final product. Normally, I like roasting poblanos too, but steaming them works beautifully in this case and is less work.

Susan Troche

Sounds so good! I plan to make this over the weekend. One thing I do with poblanos is, after I remove the seeds and membrane, I roast them for 20 minutes. Then I stuff them and bake for 20-30 minutes.


This recipe sounded so good, and that made it sound even better. I will definitely be roasting the peppers first. Thanks for sharing, Susan!

Mary Mading

What temperature did you roast and bake them at? I didn't have a steamer so I put in the air fryer and it kind of dried them out a bit.

About the Author

Headshot of Shelli McConnell

About the Author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.
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