Vegetarian Stuffed SW Peppers

Who says you can’t get all the bold flavors of the Southwest without meat? Not I! As someone who loves many Vegetarian folks, I enjoy serving this easy-to-make dish as a side or a main course whenever hosting my veggie pals. Give it a try for your Meatless Monday or just because cheese and peppers are basically heaven on a plate.

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Who needs meat when you can be just as full with veggies!?

You can always add Beyond Meat or Impossible Meat to this as well!

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Cheesy, yummy goodness ahead.

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COST: $
Prep Time: 10 MIN
Cook Time: 30 MIN
Serving Size: 3-4

Tools

Chef’s Knife
Small Mixing Bowl
Strainer
Baking Pan
Skillet Pan (2)
Foil

Ingredients

4 Anaheim or Poblano Peppers, halved & cored
1 Sweet Potato, peeled & diced
4 Baby Bella Mushrooms, diced
1/2 Sweet Onion, diced
1/2 Red Bell Pepper, diced
1/2 Cup Pepperjack Cheese, shredded
4 Cloves Garlic, minced
1 Can Green Enchilada Sauce
1 Can Black Beans, drained & rinsed
Salt, Pepper to taste
1 TBS Cumin
1 TBS Paprika
1 TBS Aleppo Pepper
1 TBS Cotija Cheese to top

AVO Pico:

2 Roma Tomatoes, diced
1 Avocado, diced
1 Line, squeezed
1/2 Bunch Cilantro, chopped
1/4 Red Onion, diced
1 Jalepeno, diced
Salt/Pepper to taste

Instructions

1. Core and halve your Anaheim Peppers. Save any edible trimmings to add into the mixture later. Prep all of your chopped veggies.

2. In a bowl, add the sweet potato and coat with spices. Heat your skillet pan on medium heat and add in the chopped sweet onion and sweet potato and cook until about-done. (10-12 minutes)

3. Add in the bell pepper, mushrooms, black beans and any trimmings from the Anaheim peppers left over. Add in about 1/4 cup of your green enchilada sauce and cook covered for 5-7 more minutes.

4. Shred your pepper jack cheese and set aside. Oil your baking dish.

5. Scorch the outside of your Anaheim peppers by heating a cast iron or skillet pan on high heat and add them in outside down, until you see burn marks. (a few minutes will do)

6. Line up your Anaheim peppers in your oiled baking dish and generously stuff each one with your filling mixture. Top with the remaining green enchilada sauce, pepperjack cheese and cover with foil. Bake on 400º for 10 minutes, then promptly remove and serve.

7. Prep your Avo pico, plate your peppers with rice or alone, and top with pico and cotija cheese. Enjoy!

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