These peppers are delicious and filling and actually healthy! You can't get much more amazing than that! They can also easily be made gluten free (use gluten free bread) and are wonderful prepared a day ahead and baked before eating - so great company food. They are even rather yummy as leftovers.
I browned them too much on top the other day, so didn't get a picture, but I found some habaneros at the farmers' market near hear and they made a great stand in! I can't normally tolerate habaneros, but these are sweet and meaty and wonderful. They were still a bit hot, but edible and the flavor was outstanding! I just used the filling below for habaneros and switched out white soy cheese for cheddar - everything else was the same.
Stuffed Poblano Peppers
4 large Poblano Peppers
½ small sweet onion, chopped
1 ½ cups whole grain bread, chopped
2 tablespoons Fresh Basil, chopped
2 tablespoons oil
½ cup almonds
3 tablespoons nutrional yeast flakes
½ teaspoon garlic powder
1 teaspoon salt
2 teaspoons lemon juice
2 cups Water
1 package soy cheese, mozzarella, sliced
1. Preheat oven to 400. Wash and slice peppers in half lengthwise. Remove seeds.
2. Fry onion in oil until slightly browned. Add bread and basil and sauté slightly.
3. Blend almonds, yeast flakes, garlic, salt and lemon juice and water and all but 4 slices of the soy cheese until very smooth. Mix all but peppers and the four cheese slices and fill each pepper half with mixture. Cut strips of the cheese slices and arrange on top.
4. Bake until top is slightly brown and peppers soften, about 45 minutes.
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