Monday, April 7, 2014

Stuffed Poblano Peppers

Recipe from Silly Little Vegan

picture of Stuffed Poblano Pepper
The first thing that you will need to do is preheat your oven to 450 degrees to prebake the poblano peppers (directions below). Then you can start making the poblano sauce. 









Sauce Ingredients
  • 1 6 oz can tomato paste
  • 1 1/2 cups water
  • 2 Tbsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp sugar

Sauce Directions
  1. In a small sauce pan at medium/high heat, whisk the tomato paste with the water. When it is fully mixed and has reached a boil, turn down the heat to low.
  2. Add all of the rest of the ingredients and stir. On low heat, stir occasionally while preparing the chorizo seitan.
Poblano Ingredients
  • 4 poblano peppers
  • 1 package of Upton's Naturals Chorizo Seitan
  • 1 small white onion
  • 1/2 red bell pepper
  • 2 garlic cloves
  • 1 Tbsp olive oil
Poblano Directions 
picture of Stuffed Poblano Peppers
  1. Cut the pepper to make an opening for the chorizo filling and de-seed it. Do this with all four of the poblano peppers.
  2. Spray the baking dish with cooking spray and place the peppers in the baking dish. I arranged them by flipping every other one upside-down so they could all fit nicely in the dish. 
  3. Place the baking dish with the peppers in the oven for approximately 15-20 minutes. I only baked ours for about 15 minutes, and they were a bit al dente. If you like yours softer, bake them longer.
  4. Dice the onion and half the red pepper. Mince 2 garlic cloves.
  5. Head up your skillet and add olive oil. When your pan gets hot, add your onion and peppers and stir and cook for a few minutes.
  6. Add the minced garlic and cook for a few more minutes. You should start to smell the wonderful aroma of your vegetables.
  7. Crumble the seitan chorizo into the pan. Stir it well. Let it cook for a few minutes. Turn down the heat to low so that it doesn't burn, and get ready to stuff your poblanos.
  8. When the poblanos have started to get tender, pull them out of the oven.
  9. When they are cool enough to handle, take the peppers out of the baking dish so that you can cover the bottom of the dish with the poblano sauce. I used approximately 1/4 cup of sauce to cover the dish.
  10. Stuff the cooled down poblanos with the chorizo mixture and place back into the sauced baking dish.
  11. Eat any left over chorizo mixture with chips or make a little taco
  12. Pour about 1/4 cup of the poblano sauce onto each stuffed pepper, and place back into the oven for another 10 minutes.
  13. Then plate! 

Find out where you can get your Upton's Naturals seitan here.