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Stuffed Poblano Peppers With a Chipotle ‘Cream’ Sauce

For the Peppers:
2 cups prepared orzo
1/4 cup diced onions
1/4 cup diced tomatoes
1 clove garlic, minced
2 Tbsp. chopped cilantro
1 Tbsp. olive oil
Salt and pepper, to taste
4 large poblano peppers

• Preheat the oven to 350°F.
• In a medium bowl, combine the orzo, onions, tomatoes, garlic, cilantro, olive oil, salt, and pepper. Stir until combined.
• Place the poblanos on a flat surface and cut out a long triangular portion from the top (stem to tip) to make room for the filling. Remove the seeds.
• Fill each pepper with the orzo mixture and put the triangular piece of pepper back in place, covering the hole.
• Bake for 45 to 50 minutes, or until tender.

For the Chipotle ‘Cream’:
1 pkg. soft silken tofu
1 Tbsp. vegan mayonnaise (try Vegenaise)
1 Tbsp. lemon juice
1 Tbsp. nutritional yeast
1/2 Tbsp. chipotle powder (or to taste)
Salt and pepper, to taste

• Combine the tofu, vegan mayo, lemon juice, nutritional yeast, and chipotle powder in a blender or food processor and purée until very smooth.
• Season with salt, pepper, and additional chipotle powder, if desired. Blend until smooth.

To Assemble:
• Remove the triangular pieces from the top of each pepper. Set aside or discard.
• Drizzle some of the chipotle “cream” over each poblano and serve.

Makes 4 servings


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