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Spicy stuffed poblano peppers, anyone?
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Happy Sunday and a big warm welcome to you all who just joined me.?My name is WoonHeng. Thank you for your support??, this feed shares my humble homemade food, some yummy finds and a little about me too.?
If there is anything dish you would like to try and have questions, I am here to help?. Is there any food you would like to see more of? Please let me know??
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Today, I am sharing a simple recipe with the poblanos that I got on sale – Yaass! *You can use bell pepper or mushrooms too.
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Ingredients:
~ 2 poblano peppers, cut in half
~ 1 pack of firm tofu, drained and mashed, lightly cook in a nonstick pan to remove moisture, set aside
~ 1 chipotle pepper in adobo sauce
~ 1 Mexican chipotle sausage (I used @fieldroast )
~ handful of chopped cilantro
~ vegan cheese (used 3 slices and cut into cubes)
~ 1 tsp minced onion
~ 1 tsp smoked paprika
~ 1 tsp ancho chili powder
~ salt and pepper to taste
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Mix tofu and all ingredients together in a bowl. Taste test, yup, I did, since it’s ok to eat raw tofu.?
Broil poblano in oven until skin is blistered, remove from oven and peel off the skin. .
Butter a 9×13 pan, lay each poblano with 1 inch apart and stuff tofu filling as much as you can. Top with some panko crumbs, omit for gluten free.
Bake at 350 for 20-25mins. Turn broiler to low and broil for 5-10mins to brown panko crumbs. Remove from oven and drizzle some melted butter on top.
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Serve with salsa and a side of ?. Easy peasy?? Let me know if you have any questions or comment ??. Have a great ?Sunday!
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