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    Home » gluten free

    Chickpea Stuffed Poblano Peppers with Smoky Tomato Sauce. Vegan Glutenfree Recipe

    Published: Apr 4, 2014 · Modified: Feb 3, 2018 by Richa 30 Comments

    Jump to Recipe   Print Recipe

    Chickpea Stuffed Poblano Peppers with Smoky Tomato Sauce. Easy 30 minute meal. Indian fusion recipe. Vegan Gluten-free Soy-free

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    Chickpea Stuffed Poblano Peppers with Smoky Tomato Sauce | Vegan Richa
     

     

     

     

     

     

     

     

     

     

     

     

     

     

     


     

     

     

     

     

     

     

     

     

     

    Ready for another Chickpea recipe? I am. 🙂

    These simple stuffed Poblanos. The peppers are stuffed with mashed chickpeas that are spiced with a bit of the tomato sauce and garam masala. The Sauce is a blender sauce. Blend, cook to thicken and use. 

    Stuff them peppers. Bake, make the sauce. done. Serve with a light sprinkle of sweet paprika, cilantro and lemon juice. Add other spice blends, or top with cheese for variations. 

    Some days I make like 3 things and mix up the recipes. This one was written up in the margin with the butternut soup. I am like, what are the chickpeas doing in butternut soup. 🙂 I think I am going to record voice memos of the recipes from now on. Too much confusion, missing pages and messy draft posts! 

    Use any other peppers like Anaheim, green bell peppers or stuff some tomatoes 🙂 or Jalapenos if you are feeling adventurous.  




    More Chickpea recipes from the blog. 

    Stuff Portabellas with Thymed Chickpeas
    Make a Pizza crust. Chickpea Quinoa Chard crust with roasted cauliflower.
    Make Chana Masala my way.
    Chickpea Falafels.
    BBQ Chickpea Tortilla Pizzas
    Or Chickpea Cauliflower Tacos.



    Print Recipe
    5 from 1 vote

    Chickpea Stuffed Poblano Peppers with Smoky Tomato Sauce. Vegan Glutenfree Recipe

    Chickpea Stuffed Poblano Peppers with Smoky Tomato Sauce. Easy 30 minute meal. Indian fusion recipe. Vegan Gluten-free Soy-free
    Prep Time20 mins
    Cook Time40 mins
    Total Time1 hr
    Course: Main
    Cuisine: fusion
    Servings: 2
    Calories: 420kcal
    Author: Vegan Richa

    Ingredients

    Tomato Sauce

    • 2 medium tomatoes 1.5 cups chopped
    • 1/2 (0.5 ) roasted red bell pepper I used jarred
    • 1/4 cup (62.5 ml) water
    • 2 cloves of garlic
    • 1/2 inch (0.5 inch) of knob of ginger
    • 1/2 tsp (0.5 tsp) smoked paprika
    • 1/2 tsp (0.5 tsp) garam masala or chana masala spice blend or spice blend of choice
    • 1/2 tsp (0.5 tsp) turmeric powder
    • 1/4 tsp (0.25 tsp) salt or to taste
    • 1/4 tsp (0.25 tsp) cayenne powder or to taste
    • 1/4 cup (41 g) cooked chickpeas
    • 2 Tbsp cashews optional
    • 1 tsp oil

    Stuffing

    • 1 15 oz (453.59 g) can chickpeas or 1.5 cups cooked divided. Use 1/4 cup in the sauce above.
    • 2 - 3 Tbsp tomato sauce from above
    • 1/4 cup (4 g) finely chopped cilantro
    • 1/4 tsp (0.25 tsp) salt
    • 1/4 tsp (0.25 tsp) cayenne or to taste
    • 1/4 tsp (0.25 tsp) garam masala
    • cumin powder as needed
    • oil as needed
    • 2 Poblano peppers
    • cilantro, paprika and lemon juice for garnish

    Instructions

    • In a blender, add all the ingredients under tomato sauce and blend to a smooth puree.
    • Take about 2 Tbsp of the tomato mixture and mix in the 1.25 cups of chickpeas. Add salt, cayenne, garam masala, cilantro and mash and mix. Taste and adjust salt and spice.
    • Slice the poblanos or other peppers. Remove seeds.
    • Fill the peppers with the chickpeas. Sprinkle a little cumin powder on top.
    • for a crunchier filling. Add in a little breadcrumbs to the chickpea mixture.
    • Spray or brush the peppers with oil.
    • Bake at pre-heated 400 degrees F / 200ºc for 20 minutes or until the peppers start browning on the the edges. Bake time depends on the peppers used.
    • Meanwhile, In a pan, add a tsp of oil and heat on medium.
    • Add the tomato puree and bring to a boil. 3-4 minutes.
    • Lower the heat to low-medium and cook for another 6-7 minutes or until the sauce thickens slightly. Taste and adjust salt and spice.
    • Serve the peppers with a generous drizzle of the tomato sauce and a sprinkle of sweet paprika, cilantro and lemon juice.
    • For Variations, use mashed potato or peas for the stuffing. Or mix then into the chickpea stuffing. Add finely chopped greens to the chickpea stuffing.

    Notes

    Nutritional values based on one serving

    Nutrition

    Nutrition Facts
    Chickpea Stuffed Poblano Peppers with Smoky Tomato Sauce. Vegan Glutenfree Recipe
    Amount Per Serving
    Calories 420 Calories from Fat 126
    % Daily Value*
    Fat 14g22%
    Saturated Fat 1g6%
    Sodium 619mg27%
    Potassium 1048mg30%
    Carbohydrates 59g20%
    Fiber 17g71%
    Sugar 14g16%
    Protein 17g34%
    Vitamin A 2110IU42%
    Vitamin C 120.8mg146%
    Calcium 111mg11%
    Iron 5.9mg33%
    * Percent Daily Values are based on a 2000 calorie diet.

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

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    1. Sandra

      May 28, 2020 at 11:32 am

      5 stars
      This is so yummy. I’m going to take some the sauce and put it over pasta with fresh basil. This dish is just great.

      Reply
    2. Heather

      October 24, 2014 at 9:02 am

      Can these be frozen then ‘re-heated?

      Reply
    3. Veganatrix77

      July 25, 2014 at 3:42 pm

      Wondering what would go well with this to make a complete meal. I love eating things just as they are, but the Mr likes a heartier plate lol Suggestions?

      Reply
      • Richa

        July 25, 2014 at 5:19 pm

        maybe a side salad or a side of spiced potatoes like my garam masala potatoes.

        Reply
    4. Itzel

      June 10, 2014 at 12:33 am

      Where I live I can’t find garam masala, what spices can I use? Cause this looks delicious

      Reply
      • Richa

        June 10, 2014 at 5:40 am

        you can make your own using cumin coriander cardamom cinnamon and cloves. here is one easy recipe https://allrecipes.com/recipe/easy-garam-masala/

        Reply
    5. Sunday Morning Banana Pancakes

      April 24, 2014 at 5:33 pm

      LOL I do the same, I end up using multiple pieces of paper with toms of notes and have to sort through my drafts 🙂 I love stuffed peppers…Justin on the other hand, he is not the biggest fan of them 🙁

      Reply
    6. Rita Crawford

      April 11, 2014 at 3:00 am

      These were delicious; this is a keeper recipe and I definitely will make these again. My husband loved them and said he would try these with peas or the mashed potatoes. I bedded these on quinoa and used hot smoky paprika; these had a bit of a kick. Thank you Richa!

      Reply
      • Rita Crawford

        April 11, 2014 at 2:06 pm

        Oh, and my hubby didn’t miss the meat at all – not one word came from his side of the table…but hmmmmmm.

        Reply
      • Richa

        April 15, 2014 at 7:24 am

        awesome! so glad you all liked it! i love the added quinoa side. balances the heat!

        Reply
    7. CJ - Food Stories

      April 09, 2014 at 2:14 am

      Would love to invite you to submit your food photos at Food Foto Gallery . com – Any photos related to food (that are not watermarked) are accepted & get posted automatically without a prior approval process. We also share our daily faves on social media, giving exposure to food bloggers when we can. Let me know if you have any questions and hope to see you at the site 🙂

      Reply
    8. Gabby @ the veggie nook

      April 08, 2014 at 11:44 am

      I honestly can’t remember the last time I made stuffed peppers, which is crazy because it’s such a quintessential vegetarian food! Love the flavours you used here!

      Reply
    9. Modular kitchen in kolkata

      April 07, 2014 at 5:51 am

      You have shared some nice information in this post. The points you mentioned are genuine and I totally agree with them. The content completely describes about the topic you wanted to portray. Thanks for sharing such valuable post.

      Reply
    10. Ranjani

      April 07, 2014 at 3:11 am

      stuffing looks delicious..

      Reply
    11. Kelly

      April 07, 2014 at 12:46 am

      I made this tonight and it was everything I hoped it would be. Spicy, smoky, savory and delicious!

      Reply
      • Rita Crawford

        April 11, 2014 at 2:08 pm

        Made these last night and can’t agree more.

        Reply
      • Richa

        April 15, 2014 at 7:17 pm

        awesome!!

        Reply
    12. Andrea

      April 06, 2014 at 9:42 pm

      There can never be too many chickpea recipes, especially when they are as gorgeous as this one!

      Reply
    13. Annie

      April 06, 2014 at 9:00 pm

      Always ready for chickpeas! I love that this is a recipe for 2.

      Reply
    14. Rashmi Pai

      April 06, 2014 at 3:21 pm

      The recipe looks awesome.. The photograph enhances the wish to try it out very much soon. I have just ordered all the ingredients from an online supermarket and has been waiting to do it.
      Thanks for the recipe!!

      Reply
    15. Kayla @ Lettuce Talk About...

      April 06, 2014 at 12:30 am

      I cannot wait to try this! Looks amazing!!

      Reply
    16. Cadry's Kitchen

      April 05, 2014 at 4:05 pm

      Looks fabulous! Peppers & chickpeas are two of my favorites.

      Reply
    17. Caitlin

      April 05, 2014 at 11:07 am

      these look delicious, richa! the sauce looks particularly tasty. i must try this!

      Reply

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