close
description

Want more recipes?

Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.

4.7
description
Download the app
  • Prep-time: / Ready In:
  • Makes 4 stuffed 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.

Vegan Indian-Spiced Stuffed Poblano Peppers - Four stuffed green poblano peppers on a white plate and white table

Ingredients

  • 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)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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 (2)

(4.67 from 3 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Becki Henderson3 months ago
Reply
Do you want to report this comment as inappropriate?

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 Troche3 months ago
Reply
Do you want to report this comment as inappropriate?

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.

Learn how to cookplant-based meals at home

description

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course

Discover finger-lickin’good food with our app

description

Get inspired! Our chefs add delicious new plant-based recipes every week to keep mealtime exciting and satisfying.

Get the recipe app
description
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 Meredith Corporation. 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. Shelli loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen.

Vegan Indian-Spiced Stuffed Poblano Peppers - Four stuffed green poblano peppers on a white plate and white table see more from this author
description
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
Powered by Social Snap