Stuffed peppers or chiles rellenos are pretty popular here in South Florida but I don’t like what a lot of them are stuffed with so I’m presenting you with a light flavorful version that’s vegan and gluten-free. Recognize!
The other half of my dynamic duo sliced 3 peppers in half and removed the seeds and white ribs carefully with a sharp knife.
Meanwhile I microwaved the following in a microwave safe dish:
2 cups water
1 cup quinoa (rice is fine too but cook the rice and bouillon separately from the rest of the seasonings and combine before stuffing)
5 sun dried tomatoes, sliced
4 cloves of garlic, minced
1 stick of celery, diced
1/4 cup chopped cilantro or parsley
1/4 onion, diced
1 cube of veggie bouillon
1/2 cup of chopped pecans (walnuts are fine but pecans are more “Southern” and the sweetness will help balance the chipotle cream sauce. Did I mention there’s chipotle cream sauce involved in this recipe? Yeah, awesomesauce. )
Microwave, stirring between 2 minute intervals until all the water is absorbed. Taste it and add salt and pepper to taste. When it’s ready, stuff your peppers with it! Bake in a 350C/180F oven for 35 minutes.
So I really like creamy sauces but don’t like the calories or indigestion that dairy so faithfully delivers so I use silken tofu for a lot of things that should be creamy. I combined the following in my blender for a spicy sauce that compliments the savory peppers perfectly.
1 box silken tofu (I use MoriNu)
juice from 1-2 limes
1 can of chipotle peppers in adobo sauce (this makes it REALLY spicy, like sweating while you’re eating it spicy. Most people will like the spice that 2-3 individual peppers plus a spoon of the liquid from the can.)
I blendend it until it was smooth and creamy and then plated it with some fresh cilantro, a dash of hot sauce, some smoked paprika and one of my peppers.
This is one of those really pretty dishes that’s almost too easy to make. It’s also high in protein and low in fat, hey whatcha think about that!?
This is Brent and Christie, signing off!