Stuffed Poblano Peppers
Author: 
Recipe type: Main
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 t olive oil
  • ¼ c yellow onion, diced
  • ½ t dried oregano
  • ½ t paprika
  • ½ c fresh or frozen corn kernels
  • 12 oz ground-style veggie crumbles (I used Yves Meatless Ground Round)
  • ¼ t salt
  • 3 T fresh parsley
  • 1 c Daiya shreds (I used mozzarella flavor, but their Pepper Jack or Cheddar style would be great too. Other brands of non-dairy cheese would also work).
  • 4 medium-sized green poblano peppers
  • optional garnish: plain soy yogurt, tomato salsa
Instructions
  1. Preheat oven to 400 degrees.
  2. In a medium saute pan, heat olive oil. Add onion, oregano and paprika and saute until onion is soft and translucent, about 3 minutes. Stir in corn and veggie crumbles and continue to cook another 2-3 minutes until heated through. Add salt, adjusting the amount to taste. (The veggie crumbles you use may already be seasoned, so you can adjust the salt here accordingly). Stir in parsley and Daiya cheese until well mixed. Remove from heat.
  3. Set each of the poblanos on their side. Cut a 'T' shape in each, making a horizontal incision about one-third of the way around the top of the pepper. Then, make a lengthwise slit from there to the bottom of the pepper. Carefully holding the flaps open, stuff the peppers with the filling. Place peppers in a pan and cook in the oven for about 25 minutes. The skin of the peppers should be starting to wrinkle and soften. Remove from the oven and serve hot.
Recipe by Homemade Levity at http://www.homemadelevity.com/stuffed-poblano-peppers/