Peppers Stuffed with Chickpeas and Potatoes

These classic Mexican stuffed poblanos get a fusion treatment with Indian spiced chick=pea “sausage” and potatoes.


  • 4  oz. cremini mushrooms, sliced (1 ½ cups)
  • 2  to3 tsp. ground turmeric
  • 1  tsp. ground cumin
  • 2  cloves garlic, minced
  • ¼  tsp. ground coriander
  • 1/8  tsp. cayenne pepper
  • 1  15- oz. can no-salt-added garbanzo beans
  • (rinsed and drained)
  • ¼  cup toasted almonds
  • 2  cup chopped yellow potatoes (about 12 ounces)
  • ½  cup chopped onion
  • ¼  cup chopped fresh cilantro
  • sea salt and freshly ground pepper to taste
  • 4  large fresh poblano chiles
  • Lime wedges
  • Fresh cilantro (optional)
  1. For chickpea sausage, in an extra-large skillet cook mushrooms over medium-high 6 to 8 minutes or until lightly golden browned and tender, stilling occasionally and adding water, 1 to w2 a time, as needed to prevent sticking.
  2. In a large bowl combine the next five ingredients (through cayenne) in the food processor combine the mushrooms, chickpeas, almonds, and 1 Tbsp. water.  Pulsed until chopped, add the mixture to seasonings in a bowl, stir to combine.
  3. Place potatoes and onions in a steamer basket set in extra-large skillet. Add water to just below the basket. Bring to boiling. Steam covered 12 to 14 minutes or until tender. Add steamed potatoes and onions to the mixture in bowl.  Toss to combine.  Stir in cilantro. Season with salt and pepper.
  4. Make a lengthwise slit down one side of each poblano pepper.  Carefully remove seeds and membranes with a small spoon, and rinse out any remaining seeds with water.  Spoon chickpea sausage into the pepper.
  5. Place filled peppers in the steamer basket in the skillet. If necessary, add water to just below the basket.  Bring to a boil and steam covered for 20 minutes or until pepper is crisp-tender and filling are heated through. Serve with lime wedges and if desired top with additional cilantro.

This is from one of my Fork and Knives magazines. The issue is 3/6/2020  All the recipes can be made vegan by replacing meat products with tofu or other meat substitutes.  We have tried Jackfruit and haven’t found it very appetizing.  Maybe you will.


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