Smoky Stuffed Peppers

So if you are like me, you enjoy healthy foods that warm the soul. My husband LOVES stuffed peppers, but for me, I need something a bit extra, something with more punch and flavor than plain'ol green peppers.

So I decided to make vegan stuffed poblano peppers. These peppers are smoky and rich in flavor! With only 48 calories, 1.4 grams of fat, and 2 grams of protein these peppers pack a punch with cancer fighting nutrients with 25% of the recommended daily value of vitamin B2! Of course they are loaded with antioxidants too, one of these smoky peppers will give you almost enough vitamin A to cover your daily required intake! These peppers of course have lots of other goodies too, like potassium, iron, B6, magnesium, B3, copper, phosphorus, B5 and folate...so not too shabby right?

Ok, let's get into the recipe shall we?

Serves two (with a little left over for lunch the next day). If you want to make more, just calculate the recipe according to the number of peppers you are making

Ingredients

(2) poblano peppers

(1) 8oz block of tempeh

(1) can of black beans

(1) cup of frozen corn

(1) can of diced tomatoes

(2) tsp Ancho Chili powder

(1) tsp cumin

(1) tsp coriander

(1) tsp oregano

(1) tsp salt

Shredded vegan cheddar cheese

Method

Prepare your peppers

• Heat oven to 375*

• Cut the pepper in half, lengthwise

• Remove the seeds and the membrane

• Lightly spray a baking sheet with oil, place the peppers cut side up on the sheet

• Roast in oven for 10-15 minutes

• Remove and set aside

Prepare your filling

• Heat a non-stick pan on medium high heat, drizzle in oil

• Crumble the tempeh into the pan, letting it cook until toasty

• Once toasty, add in drained black beans, corn, and tomatoes. Cook until warmed through.

• Add your spices. Mix and cook for about 5 minutes. Be sure to taste, depending on your liking, you may want to double up on the spice mix.

• Remove from heat and set aside

Make your peppers

Fill each pepper with the filling, until it is almost overflowing! Now top with a sprinkle of cheese. Put back in the oven and bake until the cheese is melty, about 15 minutes.

Remove from oven when done, and serve with some Spanish Rice, or home made corn tortillas!

Smoky Stuffed Peppers