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Stuffed Pablano Chili's

I  love Stuffed Pablano Chili's and wanted to make something that was dairy free, gluten-free and gooey! This will be a hit with the whole family!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: entree
Cuisine: Mexican
Servings: 4 servings
Calories: 389kcal
Author: My Vegan Gluten-Free Life


  • 4 poblano chili's
  • Large can enchilada sauce
  • 8 onz package Daiya Mozzarella Shreds
  • Cheez:
  • 2 cups water boiling
  • 3/4 cup cashews
  • 1 tsp sea salt if you use salted cashews omit the sea salt
  • 1/4 cup nutritional yeast flakes
  • 2 Tbsp fresh lemon juice
  • 1 tsp onion powder
  • 1/4 of small red bell pepper


  • Cheez:
  • Place all Cheez ingredients into high-powered blender and whiz until very smooth, set aside.
  • Rinse Poblano Chili's in water, cut off the top and remove seeds.
  • Stuff the chili with Daiya Mozzarella Shreds as full as the chili's can hold.
  • Place stuffed chili's in baking dish.
  • Cover stuffed chili's with Cheez sauce.
  • Cover everything with the Enchilada sauce.
  • Bake at 350 degrees for 45 minutes and serve with dollop of vegan sour cream.


Nutritional values are based on one serving


Calories: 389kcal | Carbohydrates: 36g | Protein: 10g | Fat: 23g | Saturated Fat: 5g | Sodium: 799mg | Potassium: 438mg | Fiber: 7g | Sugar: 10g | Vitamin A: 1240IU | Vitamin C: 109.8mg | Calcium: 65mg | Iron: 3.4mg