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 cut off cob, unprepared

  ½ cup or 68g

• Nutritional Yeast

  Vegan - Whole Foods Market

  4 tbsp or 30g

• Salsa

  Sauce, ready-to-serve

  4 tbsp or 64g

• 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

• Tomatoes

  Red, ripe, canned, with green chilies

  1 cup or 241g

• Chipotles, Peppers in Adobo Sauce

  La Costena

  2 pieces or 30g

• Red Onion

  Freshdirect

  ¼ small raw or 17g

• Fresh cilantro

  Coriander leaves, raw

  ½ cup or 8g

• Garlic

  Raw

  2 clove or 6g

Directions

1. Preheat the oven to 400°F.
2. Cook the sweet potatoes in a microwave steamer until soft enough to mash. Cutting them into pieces will speed up the process.
3. Mash the sweet potatoes in a bowl, leaving them slightly chunky. Add a few tablespoons of salsa if more moisture is needed. Stir in the black beans, corn, nutritional yeast, salsa, and seasonings.
4. Blend the tomatoes and chilies, onion, half of the cilantro, chipotle and adobo, and garlic until smooth, then pour into the bottom of a large baking dish.
5. Cut the peppers in half, remove the seeds, and stuff with the filling. Arrange them open side up in the baking dish.
6. Cover the dish with foil and bake for 30 minutes. Uncover and bake for an additional 5-7 minutes until the topping has browned slightly. Serve hot, garnished with the remaining cilantro.

Similar Foods

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