I made these delicious stuffed poblano peppers today with gardein crumbles, tomatoes, onion and spinach, garlic and cilantro. I seasoned the filling with cumin, smoked paprika, taco seasoning, onion salt and black pepper.
Served with refried black beans, fresh salsa and perfect potato wedges.
I use the recipe from the Viet Vegan blog. They come out perfect every time.
The recipe is below. After broiling the peppers and then filling them, you only need to top with cheese and bake at 375 F until cheese melts, maybe 15 minutes.
2 poblano peppers, washed and patted dry, then cut in half lengthwise and seeded.
1/2 cup chopped red onion
2 cloves garlic minced
1 1/2 cups chopped tomatoes (I used grape tomatoes)
1/2 bag Gardein crumbles
Big handful of baby spinach, chopped
Handful of cilantro, chopped
1 tsp cumin
1/4 tsp smoked paprika
1/2 tsp onion salt
Sea salt and Black pepper to taste
Set broiler on high and place the peppers skin side up on a baking tray. Place under the broiler for several minutes until the skin starts to blister and blacken slightly. Remove from oven and set aside to make filling.
Sauté onions on medium heat, garlic in olive oil until softened. Add Gardein crumbles and cook until browned. Add tomatoes and cook down for several minutes. Add cumin, paprika, onion salt. Continue to cook then add spinach and cilantro and keep stirring until wilted. Season with salt and pepper.