Stuffed Poblano Peppers

They had beautiful poblano peppers at the grocery the other day and I knew I was going to make this dish. It turned out amazing and will definitely be made again. Fresh poblano stuffed with sauteed onions, soy curls and Daiya shreds. Served with salsa and a homemade quick Guac and yellow rice. Yummmm.

• 2 large poblano peppers
• 1/2 cup soy curls
• 1 package low sodium taco seasoning
• 1/2 small onion, chopped
• 1 jalapeno pepper, chopped
• 1 cup Daiya cheese shreds
• 1/4 cup salsa
• Garnishes: fresh lime, guacamole, sour cream, yellow rice, pickled jalapenos, salsa, cilantro

Soak the soy curls in water for about 20 minutes. Lightly squeeze water from them before using. If making rice to serve with the peppers start it now and prepare according to package directions.

Add soy curls and 1/2 of the taco seasoning to a nonstick skillet. Cook until they soy curls have a nice color on them and they firm up.

Add onion and jalapeno and cook for 4-5 minutes more, stirring occasionally.

Add the remaining taco seasoning and 1/4 cup of water. Cook until most of the water is evaporated. Remove from heat and add cheese and 1/4 cup salsa.

Bring  a steamer pot to a boil. While you are waiting for it to boil prepare the peppers. Make a "T" cut in the pepper. Slice across top horizontally (not all the way through) and then vertical from top to bottom. Gently remove the seeds and membrane.

Stuff them with the filling mixture.

Steam for 15 minutes.

I prepared a box of yellow rice to go under the peppers. Topped the peppers with additional salsa, fresh lime, cilantro and some homemade guacamole. A little hot sauce always helps.

Enjoy!!!