Stuffed Poblano Peppers

Servings 4
Author Debi


  • 4 large poblano chiles roasted and peeled*
  • 12.3 oz firm tofu drained
  • 5 ounce goat cheese with herbs
  • 2 tablespoons finely chopped red onion
  • 2 green onions chopped
  • ¼ teaspoon salt
  • ¼ cup shredded jack cheese
  • ½ cup corn kernels fresh or frozen and thawed
  • 2 tablespoons pine nuts toasted


  1. Preheat the oven to 375°F. Cut a slit in the side of each poblano and remove the seeds and membranes. Set aside.
  2. In a large bowl, mix together remaining ingredients. Divide tofu mixture evenly, and stuff into the poblanos.
  3. Place the stuffed chiles slit side up on a greased cookie sheet, and bake for 15-20 minutes, until peppers have softened and tofu mixture is golden and bubbly.
  4. Alternatively, the peppers may be cooked on the grill instead of the oven. Preheat grill to medium-high heat. Place stuffed peppers, slit side up, on grill rack or grate that’s been coated with non-stick spray. Cover and grill peppers 15 minutes or until peppers are charred and cheese mixture is lightly browned