Stuffed Poblano Peppers
6 Poblano peppers1 package of ground beefless from Trader Joe's (equivalent to 1lb of ground beef) 1 package of vegetable melange from Trader Joe's (any frozen mixed vegetables will work also) 1 cup of shredded mozzarella vegan cheeze from Trader Joe's (regular shredded mozzarella cheese will work also) 1/2 a medium white onion chopped 1/2 medium green bell pepper chopped 1 16oz jar of La Victoria Salsa Verde Cumin powder to taste Onion powder to taste Sea salt to taste Garlic powder to taste Black pepper To taste Olive oil *Rice
*Pairs well with rice.
Preheat oven to 350 degrees.
Sauté chopped onion and bell pepper in olive oil until tender. Add beefless ground. Mix well and season as desired with seasonings listed above. Add package of frozen vegetables. Mix well. Simmer until vegetables are tender. Add jar of salsa verde. Mix well. Simmer for 5-10 min. Taste and add additional seasonings if needed.
In the meantime, rinse poblano peppers. Cut each pepper in half lengthwise. Remove stem and seeds from the peppers.
Oil a 9x13 glass baking dish. Place peppers in dish open face up. Spoon scoop your mix into each pepper. Fill each pepper and then go back and top them off with any extra mix you have left. Cover peppers with shredded mozzarella. Cover with foil. Bake in oven at 350 degrees for 30 min. Remove foil and bake for additional five minutes or until peppers are tender and cheese is melted.
Serve over a bed of your favorite rice and enjoy!