Hunger pangs got you down? You’re definitely going to want to dig into this recipe. On this episode of EATKINDLY With Me, Amanda Castillo whips up a family favorite: vegan stuffed poblano peppers.
“I am so excited about this recipe,” Amanda says. “It’s one of my personal favorites that my mom makes. It’s super yummy.”
Stuffed poblano peppers are also known as chile rellenos. The green peppers traditionally feature a cheese, meat, and vegetable stuffing. They’re battered with egg and flour and then fried to perfection. It’s believed the chile relleno originated in Puebla, Mexico. The dish’s colors—red, white, and green—resemble the Mexican flag. This makes the dish a popular choice for commemorating Mexico’s Independence day, which is celebrated on September 16.
Vegan stuffed peppers
Amanda’s vegan version uses JUST Egg, a plant-based egg, and two types of non-dairy cheese—Follow Your Heart’s feta cheese and provolone slices.
Her vegan stuffed peppers feature potatoes. “A good rule of thumb is to use one potato per chile,” she explains. The filling also includes a red tomato sauce. “I’m not sure if tomato sauce always comes with chile rellenos. But it is what my family does and I absolutely love the flavor that it gives it,” she says. Since Amanda’s tomato sauce is homemade, this recipe calls for a blender.
Once complete, Amanda tops the peppers with extra vegan feta cheese and cilantro. “Alright, let’s go in for a bite,” she says. “Wow, the provolone in this makes a huge difference. It tastes like ooey-gooey melted cheese. You guys have to try this.”
LIVEKINDLY is here to help you navigate the growing marketplace of sustainable products that promote a kinder planet. All of our selections are curated by the editorial team. If you buy something we link to on our site, LIVEKINDLY may earn a commission.