Cheese Stuffed Peppers

I got inspiration from the traditional Mexican Chili Relanos that are served with tomato sauce. I wanted to make something a bit healthier and as an appetizer.



This is a super quick dish that can be served within minutes!


1-2 poblano or any large mild chili pepper such as banana pepper
2 T vegan cheese
1 T chopped mint (pudina)
1  T chopped cilantro (dhaniya)
1 t chopped green chili (e.g. jalopeno, thai pepper)



Turn on oven at 375 deg F. (190 C) Slit the chili pepper and carefully take the seeds and core out and discard. Mix the cheese, mint and cilantro and stuff in the pepper. Bake for 20 minutes till the cheese melts out of the pepper. Garnish with the spicer chili on top. To serve, cut the pepper horizontally into 1/4″ slices and serve on crackers or corn chips.

Share on whatsapp
Share on facebook
Share on linkedin
Share on twitter
Browse Our Posts

Leave a Reply

Your email address will not be published. Required fields are marked *


My condition was progressively deteriorating over the past 2 years. I’d been good at taking my medicine and exercising so knew I should have felt better. My arthritis and scleroderma were really affecting my quality of life. Increasing pain and fatigue were wearing me down.

Dr. Jenny and Ajoy came well-recommended so I got in touch. I completed a short questionnaire before my consultation. Covid meant it was all done over VC. They put me at ease, and it was like we were in the same room. They asked all the right medical and lifestyle questions without judgement. They devised a plan which was holistic, realistic and easy to follow. Their gentle and knowledgeable coaching kept me on track.

The resulting decrease in swelling and pain has given me a new lease of life in a few weeks. I feel so much better and look so much happier. I felt they were genuinely interested in my well-being. Happy to highly recommend them.