Anna Thomas’ stuffed Poblano chiles for vegans, vegetarians and omnivores

These days it’s rare to find yourself at a dinner party where everyone eats everything, but Anna Thomas shares this recipe for Poblano chiles stuffed with pork—or no pork—quinoa, corn from her new cookbook, "Vegan, Vegetarian, Omnivore: Dinner for Everyone at the Table."

Anna Thomas - Vegan Vegetarian OmnivoreThese days it’s rare to find yourself at a dinner party where everyone eats everything, since food allergies and different dietary preferences abound. To take the stress out of cooking for a crowd, Anna Thomas has a new cookbook: “Vegan, Vegetarian, Omnivore: Dinner for Everyone at the Table.” She shares her recipe for Poblano chiles that can be made veggie, vegan or with meat.

Thomas’ stuffed Poblanos can easily be made two ways, keeping the Red Quinoa & Pumpkin Seed Pilaf filling vegan, or you can add pork to the recipe for any omnivorous eaters. ork loin, diced and quickly sautéed with onion and garlic, is a good match for her savory-and-sweet filling with corn.

Rather than frying her stuffed Poblanos like chiles rellenos, Thomas bakes them in a gratin or baking dish of fresh tomato sauce and serves them with hot cornbread.




Poblanos by Garrett Heath
Poblano peppers. (Photo by Garrett Heath)