- 1 package Gardein Beefless Ground
- 2 teaspoons oil
- 1 can (10 ounce) Green Chile Enchilada Sauce
- 1 garlic clove, minced
- 2 teaspoons cumin
- salt and pepper
- 1/2 fresh lime juiced
- 2 Poblano Chiles
- 1 cup Daiya mozzarella shreds
- 1/3 cup sliced green onions
Preheat oven to 375. Lightly spray a 8x8 baking dish with non-stick spray. Set aside. Heat oil in a large pan. Add the beefless ground and stir until it's thawed. Add the enchilada sauce, garic, cumin, salt and pepper. Stir and simmer until hot.
While the filling is getting hot, cut the pobablos in half and remove the seeds and membranes. Place on a microwave safe plate and cook for 2 minutes.
Remove the filling from the heat. Stir in lime juice, sliced green onions and cheese. Stir well.
Stuff the pepper halves and place in your oiled dish. Garnish each pepper with a small amount of mozzarella.
Bake for 25 minutes.
Garnish with sour cream and salsa. I served these with yellow rice.