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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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