Stuffed Poblano Peppers
 
 
Author:
Recipe type: Entree
Cuisine: Mexican
Ingredients
  • For 4 medium size chiles, use:
  • 3 cups of cooked rice (or barley, quinoa or any combo you like)
  • 1 small onion finely chopped
  • 1-2 cloves of garlic chopped
  • 4-6 mushrooms sliced
  • 1 cup of firm crumbled tofu marinated in seasonings (soy sauce, herbs, olive oil)
  • 1 Tbsp cumin powder
  • 2 Tbl nutritional yeast
  • ½ tsp cayenne powder or chili paste (or more according to taste)
  • Optional:
  • ½ cup salsa (do not add cayenne if you put salsa)
  • Vegan cheese
  • 1 cup of corn or any other vegetable (zucchini etc. I wouldn’t use leafy vegetables unless finely chopped)
Instructions
  1. Prepare the stuffing:
  2. Over medium hear, stir fry the garlic, onions, cumin powder, salt and pepper with a little oil for 1-2 minutes.
  3. Add the sliced mushrooms and any other diced vegetable you have on had (corn is a nice addition for the color too).
  4. Stir fry 1 minute, add the salsa and the rice. Mix gently, lower the heat and cover for a few minutes.
  5. Add the crumbled firm tofu and nutritional yeast at the very end and stuff each chile with the mixture.
  6. Bake for 30mn at 400 degrees until the chiles are tender and browned around the edges.
Notes
You can use any leftover vegie meat too. Just make sure to chop it small and blend it with the rice mixture.
Recipe by Kind Cooking at https://kindcooking.com/stuffed-poblano-peppers/