AuthorLeliaCategoryDifficultyIntermediate

Yields4 Servings
Prep Time15 minsCook Time25 minsTotal Time40 mins

 4 Large Poblano Chile Peppers
 4 Medium Red Potatoes, Boiled
 1 cup Unsweetened Almond Milk
 1 Spanish Onion, Caramelized
 ½ tsp Garlic
 2 tsp Vegan Butter (Optional)
 ½ tsp Smoked Paprika
 ½ tsp Cumin
 2 Scallions, Chopped
 ½ tsp Chipotle Chile Powder (or Regular Chile Powder)
 1 tbsp Cilantro, Chopped
 Salt & Pepper to Taste
 1 Can Beans
 1 Can Corn

1

Caramelize diced onion, and garlic over medium heat (7 minutes) in a nonstick pan. (Use water for true Whole Foods Plant Based or a tsp of vegan butter if preferred).

2

Combine with smashed potato, almond milk, butter (optional) and all additional spices. Mash together until potatoes are creamy.

3

Fold in corn, beans, fresh scallion, and cilantro and mix evenly. Adjust salt (or any seasoning really) to taste!

4

Cut poblanos open and de-seed (see photo for angling suggestion). Stuff the filling allllll up inside of those peppers!

5

Place poblanos on a baking sheet and bake at 450 for 20-25 minutes. Peppers should be slightly softened (but not mushy!) with some visible charring on the outside.

6

Serve over my Avocado Queso Sauce and top with fresh ***pico** and crispy scallions (optional).

Tip: Go heavy on the sauce and pico and mop up the drippins’ with tortilla chips!

Wing It: You can always substitute the black beans for beefless crumble or the corn for rice!

Turning up the heat with extra jalapeño or a few pinches of cayenne is also a hit at my house! We usually just take out the kids’ stuffing before adding the extra spice to ours!

Ingredients

 4 Large Poblano Chile Peppers
 4 Medium Red Potatoes, Boiled
 1 cup Unsweetened Almond Milk
 1 Spanish Onion, Caramelized
 ½ tsp Garlic
 2 tsp Vegan Butter (Optional)
 ½ tsp Smoked Paprika
 ½ tsp Cumin
 2 Scallions, Chopped
 ½ tsp Chipotle Chile Powder (or Regular Chile Powder)
 1 tbsp Cilantro, Chopped
 Salt & Pepper to Taste
 1 Can Beans
 1 Can Corn

Directions

1

Caramelize diced onion, and garlic over medium heat (7 minutes) in a nonstick pan. (Use water for true Whole Foods Plant Based or a tsp of vegan butter if preferred).

2

Combine with smashed potato, almond milk, butter (optional) and all additional spices. Mash together until potatoes are creamy.

3

Fold in corn, beans, fresh scallion, and cilantro and mix evenly. Adjust salt (or any seasoning really) to taste!

4

Cut poblanos open and de-seed (see photo for angling suggestion). Stuff the filling allllll up inside of those peppers!

5

Place poblanos on a baking sheet and bake at 450 for 20-25 minutes. Peppers should be slightly softened (but not mushy!) with some visible charring on the outside.

6

Serve over my Avocado Queso Sauce and top with fresh ***pico** and crispy scallions (optional).

Tip: Go heavy on the sauce and pico and mop up the drippins’ with tortilla chips!

Wing It: You can always substitute the black beans for beefless crumble or the corn for rice!

Turning up the heat with extra jalapeño or a few pinches of cayenne is also a hit at my house! We usually just take out the kids’ stuffing before adding the extra spice to ours!

Chiles Poblanos Rellenos
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