Roasted Poblano Peppers – Vegan, Bison or Chicken


  • 8 Poblano Peppers
  • t TBSP Coconut Oil
  • 1 Large Sweet Onion
  • 2 TBSP Salted Minced Garlic
  • Salt and Pepper to taste
  • 1.5 lbs Ground Bison Sausage, Quinoa or Cooked Shredded Chicken
  • 1 small bag of frozen green peas
  • 1 C Dried Cranberries
  • 1 C Slivered Almonds
  • 4 Tomatoes
  • 1 Large Bunch of Fresh Cilantro
  • 1-2 Fresh Jalapenos Optional


Roast Poblano Peppers on open flame, charring the entire skin.  Immediately put in plastic bag and peel the skin off the pepper.  Cut the stem off and set aside.  Repeat for all peppers.  Melt oil, saute onion, garlic, salt and pepper, bison sausage, or cooked quinoa or shredded chicken.  Add peas, cranberries, almonds, tomatoes, cilantro and jalapenos to taste.  Serve with avocado cream sauce, cashew sour cream, guacamole, and/or mango chutney.  You may cook filling and freeze for future use.  I prefer buying and roasting poblano peppers fresh.