Plant-based Chile Relleno
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
  • Stuffed Pepper:
  • 4-5 Poblano Peppers (or any pepper)
  • ½ tsp Extra Virgin Coconut Oil
  • 500 g Cauliflower (about half of one), cut into small pieces
  • ¾ c Canellini/white beans
  • ½ Onion, diced
  • 3 Garlic Cloves, minced
  • 2 Tbsp Hemp Hearts
  • ½ tsp Cumin, ground
  • ½ tsp Chili Powder
  • ⅛ tsp Turmeric, dried (1/4 tsp if fresh)
  • Sea(weed) Salt to taste
  • Sauce:
  • ½ tsp Extra Virgin Coconut Oil
  • ½ Onion, diced
  • 2 Garlic cloves, minced
  • ½ Jalapeño, diced small (optional)
  • 1 bottle (750 ml/ 3c) of Passata (or 5 c puréed fresh tomatoes)
  • 3 c Water
  • Fresh Cilantro
  • Fresh Lime
For the Stuffed Pepper:
  1. Preheat the oven to 350*F
  2. Sauté the onion in the coconut oil and a splash of water until translucent and soft.
  3. Add the garlic and and spices and sauté for another minute.
  4. Add the cauliflower, beans and ½ c of water and put a lid on top so that the cauliflower steams.
  5. Once the cauliflower becomes very soft (add more water if you have to), remove the lid and cook off the excess water.
  6. In a blender or food processor, blend until very smooth. Season to taste.
  7. Cut little doors into the top part of the peppers (see picture)
  8. Transfer cauliflower filling to a piping bag (or ziplock with the corner snipped off)
  9. Pipe the filling through the door of the pepper (if this is too finicky for you, cut the top off of the pepper or cut a slit up the side and spoon the contents in).
  10. Put the stuffed peppers on top of the tomato sauce, in a casserole dish and bake for 45 minutes or until peppers are soft.
  11. Top with chopped fresh cilantro and a squeeze of fresh lime juice.
  12. Serve with guacamole, salsa (and cauliflower rice and refried black beans!)
For the Sauce:
  1. In the coconut oil and a splash of water, sauté the onion until soft and translucent.
  2. Add the garlic and jalapeño and sauté for another minute.
  3. Add the tomato sauce and water and bring to a boil, then turn the heat off.
  4. Pour the (watery) tomato sauce into a casserole dish (it will continue to cook down in the oven).
Recipe by The Crushing Cancer Kitchen at