Stuffed Poblano Peppers With a Chipotle ‘Cream’ Sauce

2.7 (3 reviews)

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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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind