So it turns out pasilla peppers are actually poblano peppers. Who knew? Anyway, this vegan stuffed pepper recipe is incredibly tasty, filling, and nutritious. Give it a try!

Recipe from: Minimalist Baker


  • 1 cup uncooked brown rice
  • 1 Tbsp avocado oil
  • 1/2 medium white or yellow onion (thinly sliced)
  • 1/2 tsp ground cumin
  • 1/4 tsp sea salt
  • 1/3 cup chunky red or green salsa (plus more for topping)
  • 1/4 cup cilantro (plus more for serving)
  • 4 poblano peppers (skin on)
  • 1 tsp avocado, olive or coconut oil
  • 1 15-ounce can pinto beans (lightly drained // if unsalted, add additional salt)
  • 1/4 tsp ground cumin
  • ~1 pinch sea salt (to taste)
FOR TOPPING optional

For full recipe click here.

*The featured image is a stock photo by A Healthier Michigan meant to represent this dish.