Lentil Stuffed Poblano Peppers (Vegan + Gluten Free)

Lentil Stuffed Poblanos (Vegan + Gluten Free)

Last week I posted these turkey stuffed poblanos that led to me making a vegan version of them. I quite like taking a recipe with meat and seeing how I can tweak it into a vegan (or vegetarian) option.

Turkey Stuffed Poblano Peppers - Modern Little VictoriesLentils are by far one of my favorite foods to cook with because they are so versatile. In fact, I’ve tweaked a few meat recipe into vegan ones using a lentil base. It’s such a great protein source and it really takes on whatever flavor you need them to.

Turkey Stuffed Poblano Peppers - Modern Little VictoriesI absolutely loved these stuffed peppers. They were hearty, tasty and healthy. They are also really good to make one day and have them for lunch (or dinner) throughout the week.

Lentil Stuffed Poblano Peppers (Vegan + Gluten Free)

If you’re like me and you’re only cooking for one person sometimes it’s hard and you don’t want food to go to waste so it’s easy to just not cook. I’m all about leftovers though. I will make something and then eat it for the next three-four days just so I don’t waste it.

Lentil Stuffed Poblano Peppers (Vegan + Gluten Free)

I know that doesn’t suit everyone’s fancy and a lot of people get bored or don’t want to eat the same thing over and over but it works for me. This was one of those perfect meals to make and do that with. I would just make a side salad to go along with it each day and that was it. No worrying about what I’m going to eat for at least a few days. You can also make a batch of Spanish rice to serve along with them.

Lentil Stuffed Poblanos (Vegan + Gluten Free)If you do try this or any other recipe, let me know! Leave a comment and don’t forget to take a picture and tag it #modernlittlevictories on Instagram! I’d love to hear what you think and what you create in your kitchen.

Makes 4-6 servings


4-6 poblano chiles, roasted and deseeded
½ cup lentils, uncooked
1 tbsp olive oil
15 oz can petite diced tomatoes
3 scallions, diced
4 oz can sliced black olives
salt & pepper to taste
1 tsp garlic powder
½ tbsp oregano
pinch chile flakes


-In a small pan cover your lentils with water and cook over medium heat for about 15-20 minutes or until tender.

-In a skillet heat your oil and add in your scallions. Letting cook until they are soft and add in your lentils, tomatoes, olives and spices. Cook the mixture for about 10 minutes.

-Place filling into the peppers and then serve!

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