- 2 roasted poblanos*
- 1 jar salsa Verde
- 1 cup Daiya Mexican blend (or Pepper jack)
- 1-2 Field Roast Italian Sausage, quartered
- 1 cup left over rice (I had a rice medley blend)
- 2 scallions
- cilantro
- Garnishes: Sour cream, salsa, jalapenos, more cheese, shredded lettuce.
Add the sausages and scallions to a nonstick skillet and heat till the sausages get a little brown.
Add enough salsa Verde to the bottom of your casserole dish so the peppers dont' stick.
Slice your roasted pepper from top to bottom. Then make a slit at the stem on each side so you can open up the pepper.
Gently remove the seeds and membrane, being careful not to rip the peppers.
Add a small amount of cheese to the middle of each pepper.
Mix the sausage mixture with the rice. Add a heaping amount over the cheese.
Top with another layer of cheese. And fold the sides in to cover it all.
Add the stuffed peppers to your casserole dish.
Cover the peppers with more salsa Verde.
Top peppers with more cheese. Roast in 350F oven (I use my toaster oven) for 30 minutes.
Keep an eye on them at the end to make sure you don't burn them. You nice hot, bubbly sauce.
Garnish to your liking. I added salsa, vegan sour cream and jalapenos.
Enjoy!!!
Note:
* To roast the peppers, put dry peppers under a broiler and broil until skins blister, rotate until entire pepper has been blistered. Allow to cool and then peel the skin off.
