i made up this recipe the other day. my mom had given me two poblano peppers and told me "to stuff it!" haaa - so yeah, i did...stuff them that is. poblano peppers are mild and great for stuffing. this recipe is vegan but feel free to improvise with real cheese, etc. if you feel like it. but it's great as is!
what you need:
- quinoa or brown rice - cooked per package directions, about 1 cup per pepper - 2 or more fresh poblano peppers - halved with the seeds removed - half to 1 Trader Joe's Soy Chorizo sausage - half a white onion - chopped - cup of mushrooms - sliced - half cup of chopped green onions - 1 tbl spoon of fresh cilantro - optional - small can of sliced black olives - shredded Daiya cheese - for garnish - salsa - for garnish
- pre-cook the quinoa or rice (i used quinoa and it was great!) - pre-heat your oven to 350 - put your halved poblano peppers in for 5 to 10 minutes to soften - in a pan heat a little oil and start sautéing your white onions, mushrooms and cilantro - add in the chorizo, green onions, black olives and quinoa and quinoa (i would use a half cup per half a pepper - but make extra stuffing mix it makes for great leftovers!) - stir stuffing mixture until everything is combined and saucy, add salt and pepper if needed - note that the chorizo is already spiced - put a scoop of stuffing in each poblano pepper half - sprinkle each stuffed pepper with some Daiya cheese - put in the oven and broil on high for a couple minutes until the cheese has melted - garnish with a sprinkle of cilantro and a scoop of salsa and serve! yummmmmm