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Ingredients:
For the stuffed poblanos:
- 4 large poblano peppers
- 1 cup corn kernels (fresh or frozen)
- 1 tsp chipotle powder
- 1 tsp smoked paprika
- 1 cup cooked rice
- 1/2 cup Miyoko’s liquid mozzarella
- 1 cup Daring chik’n, chopped and seasoned with Mexican spices (cumin, coriander, chili powder, oregano)
- 1 Fresno pepper, diced
- 1 jalapeno pepper, diced
- 1 serrano pepper, diced
- 1 shallot, finely chopped
- 1/2 red onion, finely chopped
- 1 cup mushrooms, finely chopped
- 3 cloves garlic, minced
- 1 cup Simply Organic plant-based cheddar shreds
- 1 cup homemade salsa verde
For the garnish:
- Kite Hill sour cream
- 1 avocado, diced and sprinkled with Tajin
- Red onion, finely sliced
- Fresh cilantro, chopped
- Lime wedges
- Quick pickled red onions
Instructions:
- Roast the Corn:
- Preheat the oven to 400°F (200°C).
- Toss the corn kernels with chipotle powder and smoked paprika.
- Spread on a baking sheet and roast for about 20 minutes, or until slightly charred.
- Prepare the Poblano Peppers:
- While the corn is roasting, preheat your grill or stovetop burner.
- Char the poblano peppers until the skin is blistered on all sides.
- Place the peppers in a bowl and cover with plastic wrap to steam for 10 minutes.
- Peel off the skin, make a slit down one side, and remove the seeds and membranes.
- Prepare the Filling:
- In a large skillet, heat some oil over medium heat.
- Add the shallot and red onion, and cook until translucent.
- Add the garlic, mushrooms, Fresno pepper, jalapeno, and serrano pepper. Cook until softened.
- Add the chopped Daring chik’n and cook until heated through.
- Stir in the roasted corn, cooked rice, Miyoko’s liquid mozzarella, and Simply Organic plant-based cheddar shreds. Mix well until the cheese is melted and everything is combined.
- Add 1/2 cup of the homemade salsa verde and mix well.
- Stuff the Peppers:
- Preheat the oven to 350°F (175°C).
- Carefully stuff each poblano pepper with the filling mixture.
- Place the stuffed peppers in a baking dish and top with the remaining salsa verde.
- Bake for 20-25 minutes, until heated through.
- Garnish and Serve:
- Remove the peppers from the oven and let cool slightly.
- Garnish with Kite Hill sour cream, diced avocado sprinkled with Tajin, red onions, fresh cilantro, lime wedges, and quick pickled red onions.
- Serve warm and enjoy!
Nutritional Facts (per serving, serves 4):
Please note that these values are estimates based on typical ingredient profiles.
- Calories: 380 kcal
- Total Fat: 17g
- Saturated Fat: 3g
- Cholesterol: 0mg
- Sodium: 760mg
- Total Carbohydrates: 46g
- Dietary Fiber: 8g
- Sugars: 7g
- Protein: 16g