One of the things I initially found most challenging about eating more plant-based meals was actually feeling full.

I’ve always been a quantity eater. I’m not the girl who takes takes three bites of my salad, holds my stomach, and sighs, “Oof, can’t have one more bite. It’s too much.”

Nope. Give me those last two bites and your last two bites or else. I’m hangry.

The real issue was mental. I kept thinking, “How can I possibly get full and stay full on salads, rice, and beans?”

I’ll tell you how. If you eat enough rice and beans (and other vegan protein sources), throw in a ton of vegetables, and drink plenty of water, you’ll be too full to remember what food scarcity you were ever complaining about in the first place.

In my quest to create more hearty, plant-based meals, I started to learn what it took to feed my body well – in both quantity and nourishment.

Dishes like my Mediterranean Baked Sweet Potatoes, Grillable Veggie Burgers, Roasted Sweet Potato Chickpea Salad, and Chickpea Shawarma Sandwiches began filling my plate, and over time, I realized meatless meals can fill me up.

My top tip for creating satiating plant-based meals is to combine several foods that are high in fiber and protein to keep you satisfied, and to create more texture in your dish. Instead of having just tofu, throw in some healthy brown rice and vegetables! Instead of having just black beans, throw in some plantains and peppers and corn tortillas! Instead of having just quinoa, add in some beans and bell peppers!

This recipe was born out of that idea. Knowing myself, a meal of pinto beans and rice isn’t exciting or filling enough for me. But when you throw in a poblano pepper (with tons of fiber and vitamins), and add a little avocado on top, I’m one satisfied eater. Let me show you how.

Origins of Stuffed Peppers

Stuffed peppers are enjoyed around the world- in places such as Spain, India, Tunisia, Hungary, Denmark, and more! In each of these places, they’re prepared with different ingredients and methods. You can learn more about the variations and history of stuffed peppers here.

Our recipe is a plant-based take on the concept, inspired by ingredients and flavors common in Mexican cuisine.

How to Make Stuffed Poblano Peppers

This recipe may look a little complex, but it’s actually quite simple. These stuffed poblano peppers require just 9 ingredients and easy-to-master methods.

It starts with brown rice, amplified in flavor by sautéed onion, cilantro, cumin, and salsa. Next comes pinto beans for added protein and fiber. Stuff all that goodness inside poblano peppers and bake until tender. That’s it!

Toppings are optional, but I’m kind of a sauce lover myself, so I went with more salsa, cilantro, and some of my favorite Cilantro Avocado Dressing. Mmm, dreamy.

I know you guys are going to LOVE this dish! It’s:

Hearty

Satisfying

Flavorful

Warm

Comforting

Subtly spiced

Healthy

& Easy to make

These stuffed poblano peppers are perfect for meat-eaters and vegans alike! This dish proves how simple and possible it is to get full and nourished on meatless meals.

If you do try this recipe, let us know! Leave a comment, rate it (once you’ve tried it), and snap picture and tag it #minimalistbaker on Instagram. We’d love to see!

Lastly, if you have any tips or advice on what made your transition to eating more plant-based meals easier, share them below. Cheers, friends!