Stuffed Poblano Peppers
Servings: 4 peppers
Ingredients
- 4 large poblano peppers
- 1 16-oz package firm tofu
- 1 onion chopped
- 4 cups assorted vegetables, chopped mushrooms, zucchini, yellow squash, spinach, bell pepper
- 1 1/2 cups black beans one can, drained and rinsed
- 1 teaspoon garlic powder
- 1/4 cup nutritional yeast
- 1/2 teaspoon turmeric
- toppings: sliced avocado, cashew cream, chopped tomato
Instructions
- Bake the peppers at 450° for 20 minutes, turning half-way. They should be tender.
- Let peppers cool for a few minutes. Peel away the skin and cut out the stem. Cut a slit on one side and scrape out the seeds.
- Sauté the onion a few minutes until soft. Add the tofu, mash and crumble it. Add the beans, vegetables (except spinach), garlic powder, and turmeric, and cook for a few minutes. Add the spinach and cook until it wilts. Stir in the nutritional yeast, and add salt and pepper to taste.
- Scoop the tofu-bean mixture into the peppers. Warm in the oven if necessary. Serve with avocado slices, chopped tomato, and a drizzle of cashew cream.