Vegan Simple Stuffed Peppers

Ingredients

• Poblano Pepper

  hot - Freshdirect

  4 pepper or 24g

• Sweet potato

  Raw, unprepared

  1 sweetpotato, 5" long or 130g

• Canned black beans

  Low sodium, drained

  2 can or 850g

• Corn

  Sweet, yellow, frozen, kernels on cob, unprepared

  ½ cup kernels or 82g

• Nutritional Yeast

  Vegan - Whole Foods Market

  4 tbsp or 30g

• Salsa

  Sauce, ready-to-serve

  ¼ cup or 65g

• Chili powder

  Spices

  1 tsp or 3g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Salt

  Table

  ¼ tsp or 2g

• Garlic powder

  Spices

  ½ tsp or 2g

• Diced Original Tomatoes and Green Chilies

  Rotel - Walmart

  8 oz or 227g

• Adobo fresco

  2 tbsp or 36g

• Onions

  Raw

  ¼ medium or 28g

• Fresh cilantro

  Coriander leaves, raw

  ½ cup or 8g

• Garlic

  Raw

  2 clove or 6g

Directions

1. Preheat oven to 400 degrees.


2. Using microwave steamer (or poke holes and cook whole in the microwave, or boil- your preference!), cook sweet potatoes until soft enough to mash. It helps to cut them into pieces so they steam quicker.
3. Mash sweet potatoes in a bowl, leaving a little chunky- if it needs more moisture, add a few tablespoons of salsa. Stir in black beans, corn, nutritional yeast, salsa, and seasonings.


4. Blend the tomatoes and chilis, onion, half of the cilantro, chipotle and adobo, and garlic until smooth, pour into the bottom of a large baking dish.


5. Cut peppers in half, remove seeds, and stuff with filling, arrange open side up in baking dish

.
6. Cover dish with foil and bake for 30 minutes, uncover, bake for 5-7 minutes until topping has browned a little.

 Serve hot garnished with remaining cilantro.

Similar Foods

• Vegan Stuffed Dates
• Vegan Stuffed Acorn Squash
• Vegan Stuffed Sweet Potatoes
• Stuffed Pepper
• Vegan Butternut Squash Stuffed Shells
• Vegan Stuffing with Balsamic Shallots