Vegan Stuffed Peppers – No Oven Needed

Why no oven? Very simple, my oven stopped working a while ago, and I have not been able to replace it. I love baking, and I especially love chiles rellenos, also known as stuffed peppers. So, I was wondering how to make stuffed peppers without using the oven, and I came up with a new recipe. It’s easy, uses few ingredients, and it doesn’t take much time. You can make a batch in the weekend and then take them to work during the week.

What do you need for these easy vegan stuffed peppers?

Ingredients

• 4 – 5 poblano peppers (if you want to make more, you can add more peppers.
• 1 sweet potato

  

• 1 zucchini
• 2 small chiles piquin
• 2-3 chopped cloves of garlic
• a pinch of salt
• 1/4 teaspoon of pepper
• 1/2 teaspoon of cumin
• optional: nutritional yeast
• grapeseed oil

Procedure

To make this without using the oven, you need a large frying pan, and a small cooking pot.

• First bring water to a boil
• Chop sweet potato and zucchini into small pieces
• When water is boiling, add chiles piquin (whole piece) and sweet potato pieces to the pot. The chiles will not be used in the stuffing, I only added them to give more flavor.
• Cook for four minutes, then add zucchini pieces

• In the meantime wash the poblano peppers and cut the stem out.
• Remove the seeds. This is important if you don’t want your peppers too spicy. The seeds are always the hottest. Best to leave them out.
• Cook until the sweet potato and zucchini are soft. Since the pieces are small, cooking time should be no more than 10-15 minutes
• Heat 5 table spoons of grapeseed oil in the pan
• When the oil is hot, place peppers in the pan
• Fry on low heat on all sides for 15 minutes or until all sides are soft. Add some grapeseed oil if necessary.
• While the peppers are frying, remove the sweet potato and zucchini pieces from the pot, and mash them with a fork. I always prefer to use a fork, but use whatever tool is easier for you.
• Put garlic pieces in a garlic press and add to the mixture

• Add salt, pepper, and cumin
• Add 2-3 tablespoons of nutritional yeast for a yummy cheesy flavor. Besides a great taste, nutritional yeast also has a bunch of vitamins, including B12 🙂
• When the peppers are soft, let them cool on a plate and then stuff them with your filling.

• Return the peppers to your pan. Add a few tablespoons of water to steam the peppers.
• Cover with a lid and steam stuffed peppers for another 7-10 minutes or until sides are completely soft.
• Serve with salsa or with some cherry tomatoes on the side.

Bon appétit!

I improvise a lot in the kitchen. It makes cooking fun and it often brings me new recipes that become part of my cooking repertoire. I am happy to share this recipe with you. I created it spontaneously and after making, eating, and approving it 😉 I thought it would be a good idea to share this here with you.

I hope you like my recipe. It is very simple and doesn’t have many ingredients. If you prefer to make it spicier, then leave some more seeds in the poblano peppers, or you could also chop up one of the piquin chilies and add it to the mixture. You could also add more vegetables to the mix if you want to make it more colorful. This recipe is just a guidance, feel free to improvise as well.

And if you happen to have a broken oven or you have a kitchen with no oven, you can still make a nice oven dish without having to use one 🙂