Top, closeup view of a light grey casserole dish with melted pepper jack cheese over the stuffed poblanos

Stuffed Poblanos Casserole

Poblanos stuffed with lentil, orzo and tomatoes.
Course Main Course
Cuisine Mexican
Prep Time 5 minutes
Cook Time 2 hours 10 minutes
Servings 4 People
Calories 314kcal
Author Healing Tomato




  • 2 cup vegan cheese vegan or vegetarian

For garnish


  • Before you start the process, set your oven to heat to 350°. Also, I used a 10.5" square baking tray for this casserole.
  • Cut the tops of two poblano and cut the poblano into half. Remove the seeds and any spines. The tops can be chopped up and added to the casserole
  • Lightly spray the inside of the baking tray first.
  • Start by adding 1 can (15oz) of fire roasted tomatoes
  • Throw in 1 cup of diced red onions
  • Add 3/4 cup of lentils and 3/4 cup of orzo
  • Add 1 Tbsp of taco seasoning and 1 Tbsp of dried oregano
  • Add 1.5 Tbsp of salt.
  • Add 3 cloves of garlic (I grated the garlic)
  • Add the chopped poblano tops
  • Add 1 Tbsp of nutritional yeast
  • Add 5 cups of water
  • Mix well
  • Gently drop in the halved poblanos
  • Top with a foil. Make sure you seal it tightly. The rising heat from the inside of the casserole dish will loosen it up a little.
  • Place in the oven for 2 hours at 350°
  • Remove the casserole dish from the oven and gently remove the foil. Do not discard the foil just yet
  • Add 1/4 cup of coconut milk and drizzle 1 Tbsp of lemon juice. Serve this way or top with cheese
  • If using cheese, add it now and cover with the foil again.
  • Place it back in the oven and cook for 15 min or until the cheese has melted completely and crusted slightly
  • Remove from the oven and serve after cooling it for a few minutes.



The above calorie information is approximate and is made without factoring in cheese.
If you use vegetarian pepper jack cheese, calories will be: 525 calories
If you use vegan mozzarella cheese, calories will be: 494 calories


Calories: 314kcal