This recipe for stuffed poblano peppers wrapped in puff pastry is going to become your favorite stuffed poblano pepper recipe. It is a vegetarian or vegan dish that is served for lunch or dinner. It is very easy to make and to the taste of everyone who tries it.
20 minutesmins
30 minutesmins
0 minutesmins
50 minutesmins
4people
Calories: 562kcal
Ingredients
4 to 6medium poblano peppers
1½cupbrown rice,cooked
1cupvegan mozzarella cheese
½cupchopped walnuts
salt to taste
400gpuff pastry
all-purpose flourthe necessary
soy milk or coconut oil fro brushing to make it eggless
Instructions
Roast the chiles in the oven or on the stove, peel and devein carefully making a thin slit in the middle.
Mix the rice, with the grated cheese and the chopped walnut. Season with a pinch of salt.
Stretch the puff pastry and cut depending on the number of chilis you have. You can cut into triangles or rectangles.
Put a chile relleno in the center of each piece and wrap the chile. With your fingers, join the dough so that they are completely sealed.
Brush with coconut oil or soy milk.
Bake for 20 minutes at a temperature of 350ºF (180ºC)
Notes
I use grated vegan cheese from the Violife brand, but with any other cheese it is perfect. When you peel and devein the chiles, be careful not to split them completely, they should be like a bag to fill later.Look for a vegan puff pastry brand.