Vegetarian Stuffed Poblanos with Chipotle Avocado Cream Sauce

These Vegetarian Stuffed Poblanos with Chipotle Avocado Cream Sauce are stuffed with a hearty mix of rice, black beans, and tomatoes, and then roasted to perfection. Top them with a delicious avocado cream sauce, and this is going to be your new favorite dinner.

Different variations of rice and bean dishes are pretty much a staple in our house. I cook with them almost daily, whether it be in stuffed peppers like these, in salads, stir-frys, soup, or chili. You name it, there is a good chance that there is either rice or some type of beans in what I’m cooking.

I went with my favorite Mexican flavor in these by using black beans and lots of chili powder and cumin. These spices bring the smoky flavors, and go perfectly with poblano peppers.

Poblanos are normally known as a mild pepper, and they aren’t nearly as spicy as jalapeno peppers. But every once in a while, you may get one that has a little extra kick to it, like I did with this particular batch. For some reason, a couple of these took me by surprise by how much spice they had!

Normally though, poblanos are a little more chill, and are perfect for stuffing all of your favorite things.

How to make the Chipotle Avocado Cream Sauce ->

This sauce is good on pretty much everything! I love it on top of these stuffed peppers because it provides some creaminess, a different texture, as well as a little kick from the chipotle. You have to have avocado of some kind when having Mexican food, so let’s make it into a sauce!

You can easily use your food processor or blender for this, but I wanted to do less dishes so I just used a fork and mashed it by hand. It came out perfectly! Your main ingredients are the avocado, a little bit of yogurt for tang, cilantro for that fresh flavor, lime for acidity, and some chipotle in adobo to give it some smoky flavor.

This is such an easy and relatively quick dinner idea. You can serve it alongside roasted chicken if you don’t want to keep it vegetarian, or even with a big salad!

Looking for more dinner ideas?

• Costa Rican Cosado
• Slow Cooker Turkey Sweet Potato Chili
• Spatchcock Chicken with Potatoes & Onions
• Turkey Quinoa Meatballs
• Warm Brussels Sprouts Salad with Oranges & Grilled Chicken

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Vegetarian Stuffed Poblanos with Chipotle Avocado Cream Sauce

Servings 4

Ingredients

• 4 poblano peppers
• ½ cup uncooked brown rice
• 1 cup water or broth
• 1 (15oz) can black beans , rinsed and drained
• 1 (15oz) can diced tomatoes
• 2 green onions , thinly chopped
• 2 tsp chili powder
• 1 tsp cumin
• 2-3 garlic cloves , finely chopped
• pinch of salt and pepper

Avocado Cream Sauce

• 2 large avocados
• ¼ cup plain unsweetened dairy-free yogurt *see notes
• juice of 1 lime
• ¼ tsp garlic powder
• 1 tbsp chipotle in adobo , chopped
• ¼ cup finely chopped cilantro
• pinch of salt

Instructions

• In a saucepan, combine rice with 1 cup of water and a pinch of salt and pepper. Cover and bring to a boil. Once boiling, turn heat down to low and let simmer for about 45 minutes. When all of the water is absorbed, fluff it with a fork and set aside. 
• Preheat oven to 350 degrees. 
• In a large bowl, combine the cooked rice, beans, tomatoes, onions, cumin, chili powder and garlic. Stir to combine.
• To prep the poblanos, cut the ends off and then carefully cut them lengthwise to separate in half. Remove the seeds and carefully spoon the rice mixture into the poblanos until they are completely full. 
• Place the stuffed poblanos on a baking sheet and bake for about 35-40 minutes, until the poblanos are soft.
• In the meantime, make the sauce by combining all of the sauce ingredients in a bowl and mash with a fork until smooth. You could also do this in a food processor.
• When ready to serve, plate the poblanos and top with the avocado sauce.

Notes

*you could also use dairy-free sour cream instead of yogurt