4/8 Stuffed Poblano Peppers
Happy Meatless Monday.
Enjoying Mexican food is one of my greatest pleasures. I love the collision of fresh flavors like cilantro and lime with the heat and warmth of peppers and spice. Sultry flavors like cumin, cayenne and cinnamon come together to create this beautiful dish that I think you are going to love.
There are two recipes. One is for a homemade enchilada sauce that can be used to top your favorite burritos, stuffed peppers or bean bowls. It is sodium free and crafted with easy to find, wholesome ingredients. The primary recipe is for stuffed poblano peppers. Sandy took a beloved classic, the stuffed pepper and created a sexier, tastier vegan version.
Stuffed Poblano Peppers
by S. Boulton
Ingredients
4 large poblano peppers seeded with stems removed, slit lengthwise
Enchilada Sauce Ingredients
(This will make enough for two separate meals)
6 C rough chopped tomatoes
1 1/2 C rough chopped red bell pepper
1 rough chopped poblano pepper
2 cloves garlic (remove outer skin, whole or halved)
1/2 tbsp olive oil
1 1/2 tsp garlic powder
1 tsp cumin powder
1/8 tsp cayenne pepper
1/8 tsp cinnamon
1/4 C water (add only if needed, mine was a little thick so I thinned with water)
Filling Ingredients
2 C chopped bell peppers (I used red, yellow and green)
1 C chopped chayote (could substitute any veggie you want, zucchini, squash, onion)
1 C chopped portobello mushroom
1 C corn
2 C cooked rice (I used Lundberg wild rice, but you could use any rice or quinoa that you want)
2 Tbsp nutritional yeast
1 Tbsp liquid aminos
2 tsp galic powder
1 tsp cumin powder (add more to taste, I used an additional 1/2 tsp at the end)
1/2 Tbsp olive oil
Make it Happen:
Start water boiling and cook rice according to instructions. Meanwhile, start the sauce.
Sauce: Place the tomatoes and peppers in one layer on a cookie sheet with the garlic cloves. Lightly toss together in olive oil. Roast uncovered in 350 degree oven for 30 minutes. You want the veggies to soften and release their juices. Remove from oven and let cool for a few minutes. After cooled, blend thoroughly in food processor with garlic powder, cumin powder, cayenne pepper and cinnamon until it becomes a pureed texture, adding water if needed to make pourable, but not runny.
Filling: While the tomato and pepper mixture is cooling, start to finely chop the peppers, chayote and mushroom. Begin to lightly saute together in olive oil, add the corn and the liquid aminos, nutritional yeast, garlic powder and cumin, cooking on medium heat for 5-7 minutes, just until veggies soften, but are not fully cooked. Remove from heat, stir in cooked rice and a bit of water if mixture seems dry, you want it a bit moist.
Finish: Take each cleaned and slit poblano pepper and stuff generously with filling. In large baking dish, coat bottom with enchilada sauce and place peppers in dish. Cover peppers with enchilada sauce and bake covered for 40-45 minutes, until peppers soften and mixture is heated through. Serve with a side of vegan refried beans, cinnamon scented cornbread or chips and salsa. Serves 4.
To shortcut this recipe, feel free to use your favorite fresh salsa or low sodium/vegan store bought enchilada sauce as a topper.
It is the food of the Mayan gods and you can have it for dinner this week. You are worth it. Your family and friends are worth it. Mexican Meatless Mondays have never tasted so good.
Have a delicious day.
Tags: ENgine 2 friendly recipe, low sodium Mexican food, low sodium recipe, Meatless Monday, Meatless Monday recipe, meatless mondays entree, plant based diet, vegan entree, vegan mexican food, vegan stuffed poblano peppers, vegan wannabe
