Chickpea Stuffed Poblano Peppers

Author: Recipes_kw
No ratings yet
Prep Time 40 mins
Total Time 40 mins
Course Main Course
Cuisine Mexican
Servings 2 Servings


  • Oven
  • Food Processor
  • Stove


Smoky Tomato Sauce

  • 14.5 oz tomatoes canned, fire roasted, diced
  • 1/2 cup red bell pepper roasted, diced
  • 1/4 cup water
  • 2 cloves garlic minced
  • 2 tsp ginger grated
  • 1/2 tsp garam masala
  • 1/2 tsp turmeric powder
  • 1/4 tsp salt
  • 1/4 tsp cayenne powder
  • 1/4 cup chickpeas canned, drained, rinsed
  • 2 tbsp cashews chopped
  • 1 tsp olive oil extra virgin


  • 1 1/4 cups chickpeas canned, drained, rinsed, mashed
  • 1/4 tsp salt
  • 1/4 tsp cayenne powder
  • 1/4 tsp garam masala
  • 1/4 cup cilantro finely chopped
  • 1/4 tsp cumin powder
  • 2 whole poblano peppers large



  • Preheat the oven to 400 degrees while you line a baking sheet with parchment paper.
  • Add the tomato sauce ingredients to a food processor; pulse until a smooth puree forms. Remove 2 tablespoons of the sauce and set to the side.
  • Take the 2 tablespoons of the tomato sauce and mix into the mashed 1 1/4 cup of chickpeas. Add the salt, cayenne, garam masala, and cilantro, then mix well.
  • Slice the poblano's in half and remove the ribs and seeds. Fill the pepper's with the mashed chickpea mixture then sprinkle with cumin on top of each half.
  • Bake for 20 minutes or until the pepper's start to brown on the edges.
  • Heat a saute pan over medium heat. Pour the tomato sauce into the pan and bring to a boil. Reduce the heat and cook for another 5 to 6 minutes or until sauce thickens.
  • Once cooked; plate the pepper's and drizzle generously with the heated tomato sauce. Garnish with lemon slices, and serve with cilantro-lime brown rice. Enjoy!

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