Prior to transitioning to becoming a vegan, I would stuff these wonderful peppers with cheeses that would burst with spices. I still have a great love for Poblano’s and found a way to love them in my vegan world. I hope your enjoy this recipe as much as my family did…….. Enjoy!
Four Poblano peppers (you must sweat the peppers prior to stuffing and baking them)
Can of corn
Can of black beans
2 freshly chopped tomatoes
a small bunch of cilantro chopped
1/4 teaspoon of chipotle seasoning
1 clove of garlic chopped
Salt and pepper to taste
Monterrey Jack vegan cheese shredded
Sweat the peppers by placing them on an open flame. Turn the peppers as they blister on either side. Place the peppers in a glass bowl and allow to sweat for about 30 minutes. Preheat oven to 350 degrees F. Meanwhile in another glass bowl, combine the tomatoes, corn, black beans, and seasonings. Cook the combination over medium heat in a heavy pan for about 10 minutes and remove. Remove the peppers from the glass bowl and begin to rub them gently until the charred skin starts to break free from the pepper. Repeat this process with the remaining peppers. Now place the peppers on a cutting board and make a small cut very carefully down the middle of the pepper so that you can begin to remove all of the seeds that are inside. Note: the peppers are very fragile at this point, so be very careful that they don’t tear in the process of cutting them to remove the seeds…. Once all of the seeds have been removed, you can now stuff the peppers with the ingredients that were cooked along with the cheese. Place the peppers in a baking dish and into the preheated oven and cook for 20 minutes. Once the peppers have baked through, remove the dish and allow to cool for about 10 minutes. You may now enjoy your Vegan Stuffed Poblano’s.