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Stuffed Poblano Peppers

This recipe makes more filling than you need to stuff 4 extra large Poblano Peppers. You may stuff 6 extra large peppers or use the extra stuffing to make a couple delicious Quesadillas to serve as a side. The use of Brown Rice is important as it provides a firm texture reminiscent of ground meat, and a rich nutty flavor that blends well with the complex and earthy aroma of the Poblano Peppers.

Ingredients:

4 extra large Poblano Peppers
2 cups of freshly steamed Brown Rice
6 Tofurkey vegetarian Italian Sausages
Peanut Oil to cover the pan when frying and roasting.
1-1/2 pounds (a bit more than 3 cups) of Gold Potatoes chopped in small 3/8" cubes
2 large Sweet Onion chopped very fine
1 cup of your favorite sweet and hot Peppers, or 2 large Poblano Peppers finely chopped
1 cup crushed Yellow Corn Chips
2 teaspoons of Salt
1 pound of grated Pepper Jack Cheese
2 Tablespoons of Olive Oil or Butter

Spices:

4 heaping Tablespoons of dry Chili Rojo powder
1/2 teaspoon of Coriander Seed freshly ground
1/2 teaspoon of Black Pepper freshly ground
1/4 teaspoon of Cayenne Pepper

Preparation:

Begin by readying the Brown Rice. Cook it so it is ready for use when the preparation of the other ingredients is finished.

Carmelized the Onions. Use a minimal amount of Peanut Oil. Cook slowly, stirring frequently to remove moisture. Add 1 teaspoon of salt when you are nearly finished. When finished add the Olive Oil or Butter to maximize the flavor.

Steam or Microwave the Gold Potatoes until they are softened, and set them aside.

Wash the Poblano Peppers that are to be stuffed, slice the tops off, pull the placenta out and wash out any remaining seeds. Set the peppers aside.

Split the Tofurkey sausages in half and chop them into small cubes.

Heat a generous amount of Peanut Oil in a frying pan and sear the Sausage until it begins to brown.

Preheat the oven to 450 degrees Fahrenheit.

When the Brown rice is cooked place two cups in a mixing bowl. Add the dry Chili Rojo pepper powder, Coriander Seed, Black Pepper, Cayenne Pepper, and 1 teaspoon of Salt to the rice and mix the ingredients thoroughly.

Add the crushed Yellow Corn Chips to the stuffing and mix it in.

Add the finely chopped Peppers.

Add the browned Sausage.

Add the Carmelized Onions.

Add the grated Pepper Jack Cheese to the mixture. Use care to distribute the cheese evenly, by successively mixing in small portions.

Use a small spoon to fill each Poblano Pepper with the stuffing mixture. Use the back of the spoon to press the stuffing firmly so as to fill the entire void in the pepper.

Place the peppers in a oiled roasting pan and bake them at 450 degrees Fahrenheit for 5 to 8 minutes.

Turn the peppers over when their skins begin to shrivel on tops and scorch on the bottoms. Roast them for another 5 minutes.

Remove the peppers when the flesh has softened. The stuffing will become firmer and more robust as the meal cools. Serve the peppers while they are still very warm.

Consider serving a simple Cheese Quesadilla, or use any extra stuffing to make a delicious Quesadilla as a side dish.