Pinto Bean Vegan Stuffed Poblano Peppers

One of my favorite ways to include more plant-based meals into my diet is by cooking Mexican cuisine that is vegetarian or vegan. Using Mexican/Latin spices somehow just makes *anything* taste fantastic. These creamy, filling, and spicy pinto bean vegan stuffed poblano peppers are easy to make and are super satisfying!

pinto bean vegan stuffed poblano peppers


These pinto bean vegan stuffed poblano peppers are filled with all sorts of nutrient dense ingredients. The pinto beans provide fiber and protein, the diced tomatoes are full of antioxidants like lycopene (did you know that cooked tomatoes and tomato sauce increase the lycopene content?), and the dairy free cheese is made of coconut milk so you don’t get the nutty flavor as you do with nut based substitute cheese. 
pinto bean vegan stuffed poblano peppers


I will say that this recipe does require a few steps (you have to broil the peppers first and then add the stuffing) but the additional step to this recipe is well worth it! I like making these when I actually have time to linger in the kitchen. Having a pair of these pinto bean vegan stuffed poblano peppers is essentially a full meal since you have fiber from the beans, carbs from the corn, antioxidants and vitamins from the pepper and tomato, and healthy fats from the avocado.

pinto bean vegan stuffed poblano peppers

You can also be creative with your toppings as well. Some ideas that pair well with the ingredients could be cilantro, avocado, enchilada sauce, salsa, or sour cream and green onion. I use Toffuti sour cream as a dairy substitute if you are dairy free.
The best part about this recipe? It’s healthy and plant-based!
pinto bean vegan stuffed poblano peppers
  • 4 large poblano peppers
  • 3 tbsp coconut oil (divided)
  • 1/2 cup diced yellow onion
  • 2 garlic cloves diced
  • 1 (15 oz) can pinto beans, rinsed and drained
  • 1 (15 oz) bag frozen grilled corn
  • 1 1/4 cups diced tomatoes no salt added
  • 1 avocado pitted and diced
  • 2 teaspoons chili powder
  • 1 teaspoon white pepper
  • 1 teaspoon cumin
  • 1 teaspoon Mexican oregano
  • 1 cup shredded So Delicious! Lactose Free Monterey Jack Cheese
  • 1/4 cup chopped green onion, for garnish
  • Dollop of sour cream or sour cream substitute, for garnish


  1. Preheat oven to high broil and place one of the racks at the top of the oven. Brush or use your finger to lightly spread 1-2 tbsp coconut oil around each pepper.
  2. Place the peppers on a baking sheet and broil in the oven for about 2 minutes each side or until the peppers are starting to blister.
  3. Remove the peppers and change the oven from broil to bake and preheat the oven to 400 degrees F.
  4. Once the peppers have cooled down, peel away the blistered skin and cut out the stem, then cut a slit down one side of the pepper and spoon out the remaining seeds. Set the peppers aside.
  5. In a large pan, drizzle with coconut oil and add onion and garlic and saute for about 5 minutes on medium heat until translucent. Then add the frozen corn and saute until they are thawed and starting to cook.
  6. Add the beans, tomatoes and seasonings and continue to saute and adjust your seasonings as desired.
  7. Place the peppers in a large baking tray on aluminum foil and scoop large amounts of the filling into each pepper with a spoon or fork.
  8. Bake the peppers for about 15 minutes or until the peppers are completely tender. Once removed, let them cool and top with your desired toppings. Serve and enjoy!

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