Not the greatest pic, but oh so good. Poblano peppers are my new favorite so this Mexican twist on stuffed peppers comes just in time for Taco Tuesday. I used soy chorizo from Trader Joe's, but these stuffed peppers would be delish on their own if you can't find soy chorizo. Avocado creme is optional. Did I already say yum? *served over Saffron Rice*
6 medium poblano peppers
1 medium onion, chopped
12 oz soy chorizo
15 oz can diced tomatoes, drained
1/2 cup sweet corn
15 oz can black beans, drained and rinsed
1 cup cooked rice of choice
1 tsp ground cumin
1 tsp salt
1 cup vegan cheddar cheese
Cilantro for garnish
2 Tbsp plain plant milk
2 Tbsp vegan sour cream(or mayo)
1 Tbsp lime juice
1. Prepare avocado cream by combining avocado, plant milk, vegan sour cream and 1 Tbsp lime juice in a blender. Blend until smooth. Season with salt and pepper.
2. Preheat oven to 425 degrees. Slice 1/3 off one side of poblano peppers to create a pocket to stuff. Remove seeds. Keep leftover peppers for filling. Place peppers on a lined or lightly sprayed baking sheet and bake 20 minutes. Remove from oven and set aside.
3. Chop remaining poblano peppers.
In a large skillet over medium high heat with 1 Tbsp oil, saute chopped poblano peppers and onions for 3 minutes. Add soy chorizo and continue to saute for 5 to 6 minutes, breaking apart. Add corn, rice, black beans and tomatoes. Season with cumin and salt and continue to cook until heated through, approximately 2 minutes. Remove from heat.
4. Stuff peppers with as much filling as you can fit in, mounding above the tops of opening(I had filling left over). Sprinkle with vegan cheese.
5. Return stuffed peppers to oven and bake for 10 minutes.
6. Serve soy chorizo stuffed peppers drizzled with avocado creme and sprinkle with chopped cilantro.