Vegan Stuffed Peppers:
I whipped this up last night and so many people asked for the recipe I had to add it to the site today. Feel free to up the spices. I cook without measuring so these measurements are a guess. The heat of your poblanos is always going to be a guess, so if you're afraid of heat don't use the red pepper flakes. If you cannot find poblanos, you could substitute another thin walled pepper like a large cubanelle, if you need to use bell peppers - which are fine just have a thick wall - I recommend cooking longer in the pan on step 6 and to cook on both sides. I also cook for 3 usually - my husband and I for dinner and one serving for my lunch the next day. If you need to serve more people, but don't want to double the recipe, increase the number of peppers and use a larger sweet potato.
Vegan Stuffed Poblano Peppers
Serves 3Peppers:
3 poblano peppers
4-6 mushrooms - chopped tiny in a food processor
1/2 of a small onion - diced
1/4 cup red bell pepper - diced
1 small sweet potato
fresh corn from 1 ear
1 carrot - shredded
Olive oil
2 tsp cumin
1/2 tsp cayanne
dash of red pepper flakes
1/4 cup red salsa (Trader Joes Salsa Authentica)
fresh tomato
4-6 radishes
sauce:
1 ripe avocado
Juice of 1 lime
6-10 basil leaves
a small baking pan - I used a 7" x 11" pyrex
cast iron skillet
Cooking the peppers:
- Reheat oven to 350 degrees
- Spray baking pan with olive oil
- Poke holes in sweet potato and microwave on high for 4-5 minutes (depending on the strength of your microwave.) Set aside to cool.
- Cut your poblanos in half lenghtwise
- Heat 1 tbsp olive oil in a cast iron skillet
- Place the peppers cut side down in the pan and cook for 3-4 minutes until the edge is cooked.
- Remove the peppers and set cut side up in the baking dish
- Add onion to the pan and cook 5-6 minutes until translucent or browned
- Add chopped mushrooms and cook for 6 more minutes.
- Add peppers, carrot and corn and cook for 8 minutes.
- Dice sweet potato and add to the pan along with spices and salsa.
- Mix everything together for a minute of two
- Stuff your peppers, cover with foil, and bake for 35-40 minutes. Remove foil and bake for another 5 minutes to crisp the tops. (If you wanted to add vegan cheese this is when you'd melt it on the top.)
- Chop the tomato and slice the radishes while it's baking.
Making the Sauce
Place all ingredients into a blender or food processor. (I have a stick blender with a mini food processor that I used for chopping the mushrooms, so I rinsed it out and used it again.)
Blend until smooth.
Plate it
I placed 2 halves of pepper on each plate and topped with fresh tomato and radish slices and 1/3 of the avocado sauce.
