If you’re looking for a delicious and satisfying meal, these Chick’n Verde Stuffed Poblano Peppers are a MUST! Poblano peppers are filled with seasoned vegan chick’n, onions, garlic, roasted corn, and rice, smothered in creamy vegan cheese and homemade salsa verde and  baked to perfection! One taste and this recipe is sure to be on weekly rotation!

Chick’n Verde Stuffed Poblano Peppers

Ya’ll, I have been ob-sessed with stuffed peppers lately – and the combination of zesty salsa verde, slightly sweet/slightly spicy poblano peppers, rice, roasted corn, cheese and seasoned chick’n is seriously unmatched. Not to mention, this recipe is easy, making it for perfect weeknight meal. Did I mention it’s also freezer friendly? Ya know, for those nights you can’t be bothered to cook, but need a home-cooked meal.

To make it even easier, you could most definitely purchase store-bought salsa verde, but I recommend making it homemade a few days ahead of time! It super easy, I promise ????

Grab a drink and let’s make some easy and delicious Chick’n Verde Stuffed Poblano Peppers!

everything you need to make Chick’n Verde Stuffed Poblano Peppers (plus substitutions)

I love this recipe because not only is it delicious, but it’s super easy! Here’s everything you’ll need to make ’em:

For the stuffed peppers:

• Poblano peppers: you can sub for large ancho chili peppers
• Avocado oil: or any neutral oil, such as vegetable or canola
• Kosher salt and pepper
• White onion: yellow works, too!
• Garlic
• Vegan chick’n pieces: you can substitute for soy curls or another vegan protein of choice, but please keep in mind cooking times and method will vary.
• Roasted corn: I like to use frozen! I always have a mixture of frozen veggies stocked in my freezer, but feel free to use canned (drained and rinsed), or fresh roasted corn on the cob. Note: I use fresh cpasted corn on the cob for garnish (especially when hosting), for ✨aesthetics✨
• Cooked white rice: you can sub with cooked brown rice, black rice, wild rice, quinoa, or virtually any grain you love!
• Salsa verde: while I recommend making it homemade, some store-bought brands that I find easily accessible and delicious are Herdez, La Victoria, and Good & Gather (Target Food Line) Roasted Salsa Verde
• Vegan cheese shreds: preferably a blend such as Colby-Jack or Mexican-Style shreds.
• Garnishes: thinly sliced avocado, fresh cilantro, minced red onion, and vegan feta or vegan queso fresco (I have a recipe for quest fresco in my cookbook, Make It Vegan). Feel free to add any additional garnishes you might like such as your favorite hot sauce, radishes, or pickled jalapeños for an extra kick!

for the salsa verde:

• Avocado Oil: or any neutral oil, such as canola or vegetable
• Tomatillos: preferably fresh, but you can buy canned!
• White onion: yellow works, too!
• Jalapeño: sub with Serrano pepper
• Cilantro
• Garlic
• Vegetable broth
• Salt and pepper, to taste

how to make Chick’n Verde Stuffed Poblano Peppers

Making these stuffed peppers is straightforward, it’s the assembly that makes these  a bit more time consuming, although not by much – especially if you’re used to making stuffed peppers often!

The trick is to make sure you don’t over-bake the peppers when partially baking them before stuffing – you want them soft enough to cut through, but not too soft so that they’re falling apart before you even stuff them. Additionally, my recipe calls for cooked rice. I’ve seen recipes that call for partially cooked rice and even uncooked rice (where the rice cooks inside the pepper), but when testing out various methods, I find fully cooked rice is a foolproof method!

Now that we’ve got ingredients and some basic tips out of the way, here’s how to make my Chick’n Verde Stuffed Peppers:

1. Partially Bake Peppers:

Preheat your oven to 350°F. Gently rub the peppers with some oil, salt, and pepper, and partially bake until they’re just softened, 12 to 15 minutes.

2. Salsa Verde:

If you’re making the salsa verde with the recipe I’ve provided, simply pan roast the tomatillos, onion, and jalapeño in a bit of oil of medium high heat. once charred, place them into a blender with the rest of the salsa verde ingredients, pulse until smooth, and set aside. Taste and adjust seasonings if necessary.

3. Prepare the Stuffing

To prepare the stuffing for the peppers, cook the onion, garlic, and vegan chick’n pieces in a bit of oil over medium heat, breaking up the chick’n pieces with the back of a wooden spoon or spatula. Add the corn, some salsa verde, vegan cheese shreds, and mix to combine.

4. Stuff the Peppers:

Cut a slit down the length of each poblano peppers. Using your fingers or a small spoon, try to remove and discard as many seeds as you can. Working in batches, carefully and generously stuff each pepper with the chick’n and rice mixture.

5. Bake and Enjoy:

Spread somesalsa verde on the bottom of a baking dish and arrange the stuffed peppers into the dish. Drizzle the remaining salsa verde on top of the peppers, followed by the remaining cup of cheese shreds. Loosely cover the dish with foil and bake until the cheese is bubbly and melted, 15 to 20 minutes. Optional: you can remove the foil and broil on high for the last 3 to 5 minutes, making sure to keep an eye on the peppers so they don’t burn! Remove from oven and garnish with thinly sliced avocado, cilantro, red onion, roasted corn, and vegan feta. ENJOY!

can I freeze Chick’n Verde Stuffed Poblano Peppers?

Yes, you can! These stuffed bell peppers will keep in the freezer up to three months. To freeze them, cook the recipe according to directions up until adding the garnishes, and cool the stuffed peppers at room temperature. Once at room temperature, place the stuffed peppers on a parchment paper-lined tray and place in the freezer for 2 to 3 hours, then transfer the partially frozen peppers to a gallon size zip-top bag, or individually store in smaller zip-top bags. When you’re ready to eat them, thaw in the refrigerator overnight or at room temperature for 4-6 hours, then warm them up in the oven (350°F for 15 to 20 minutes) or microwave (2 to 3  minutes). Garnish and enjoy!

more easy and delicious weeknight meals to try out:

1. Creamy Black Pepper Bucatini
2. Pepper ‘Beef’ Stir Fried Noodles 
3. Cheesy Vegan Enchilada-Inspired Chick’n & Rice Bake
4. Tex-Mex Style Enchiladas
5. Cheesy Vegan Gochujang Noodles

tools you need:

• 9×13-inch Baking Dish
• Saute Pan
• Chef Knife
• High powered blender

If you love these stuffed peppers as much as I do, I wanna hear all about it!

Snap a photo or a video, share it on Instagram or TikTok, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing all your recreations of my recipes! Til next time, friends!

XOXO!

Chick'n Verde Stuffed Poblano Peppers

Ashley

If you’re looking for a delicious and satisfying meal, these Chick’n Verde Stuffed Poblano Peppers are a MUST! Poblano peppers are filled with seasoned vegan chick’n, onions, garlic, roasted corn, and rice,then smothered in creamy vegan cheese and homemade salsa verde and baked to perfection! One taste and this recipe is sure to be on weekly rotation!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Vegan

Cuisine Tex-Mex Inspired

Servings 4

Ingredients

  

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Stuffed Poblanos:

• • 4 large poblano peppers
• • 6 teaspoons avocado oil divided
• • 2 teaspoon kosher salt divided, plus more to taste
• • 2 teaspoons fresh ground black pepper divided, plus more to taste
• • 1 cup finely chopped onion
• • 6 cloves garlic minced
• • 8 ounces vegan chick’n pieces
• • 1 cup roasted corn plus more for garnish
• • 1 cup cooked rice
• • 2 ½ cups homemade or store-bought salsa verde homemade recipe below
• • 1 cups vegan cheese shreds preferably a blend such as Colby-Jack or Mexican-Style shreds, divided
• • Thinly sliced avocado for garnish
• • Fresh chopped cilantro for garnish
• • Minced red onion for garnish
• • Vegan feta or vegan queso fresco recipe in my cookbook, for garnish

Verde Sauce:

• • 1 tablespoon avocado oil
• • 1-pound tomatillos husks removed, rinsed and
• • ½ large white onion quartered
• • 1 jalapeno deseeded, deveined, and cut in half
• • ½ cup fresh cilantro
• • 4 cloves garlic
• • ¼ cup vegetable broth
• Salt and pepper to taste

Instructions

 

• Preheat oven to 350°F
• Place the poblanos on a parchment paper lined baking sheet, and rub with 3 teaspoons avocado oil, 1 teaspoon salt, and 1 teaspoon pepper. Transfer the peppers to the preheated oven and bake until they’re slightly softened, 12 to 15 minutes. Remove and set aside.
• Heat the remaining oil in a large sauté pan over medium heat. Once the oil is hot, add the onion and garlic, and cook, stirring often, until the onion is translucent and the garlic is fragrant, 1 to 3 minutes.
• Add the vegan chick’n pieces, and continue to cook, breaking the chick’n up into bite-sized pieces with the back of a wooden spoon or spatula, 4 to 6 minutes. Reduce the heat to low, then stir in the corn, rice, 1 cup of the salsa verde, and 1/2 cup of the cheese shreds, mixing to combine thoroughly.
• Cut a slit down the length of each poblano peppers. Using your fingers or a small spoon, try to remove and discard as many seeds as you can. Working in batches, carefully and generously stuff each pepper with the chick’n and rice mixture. Spread ½ a cup of the salsa verde on the bottom of a baking dish and arrange the stuffed peppers into the dish. Drizzle the remaining salsa verde on top of the peppers, followed by the remaining 1/2 cup of cheese shreds. Loosely cover the dish with foil and bake until the cheese is bubbly and melted, 15 to 20 minutes. Optional: you can remove the foil and broil on high for the last 3 to 5 minutes, making sure to keep an eye on the peppers so they don’t burn!
• Remove from oven and garnish with thinly sliced avocado, cilantro, red onion, roasted corn, and vegan feta. ENJOY!

For the Salsa Verde:

• Heat the oil in a large frying pan over medium high heat. One the oil is hot, add the tomatillos, onion, and jalapeño. Cook until charred on one side, 3 to 4 minutes, then flip everything and char another 3 to 4 minutes on the other side. Remove the jalapeños sooner if they start to char first.
• Place the jarred vegetables into a high powdered blender along with the rest of the salsa verde ingredient and pulse until smooth, taste and adjust seasonings if necessary. The salsa verde can be made up to 5 days in advance. To store, bring it room temperature and transfer to a covered container. Store in the refrigerator, covered.

Tried this recipe?Let us know how it was!