Stuffed Poblano Peppers with Cashew Lime Crema
Author: 
 
Ingredients
  • Filling
  • 10 Large Peppers for stuffing
  • 1 onion, chopped
  • 4 small elongated red peppers, diced
  • 2 habanera peppers, diced small
  • 2 cups cherry tomatoes
  • 8 oz. baby Portobello mushrooms, sliced
  • 2 cups chopped kale
  • 2 Tbs. chopped garlic
  • 1-½ t. salt
  • ½ t. pepper
  • 1 can black beans
  • 1 cup frozen organic corn
  • 2 cups cooked brown rice
  • 1 t. cumin
  • 1 t. chipotle powder
  • ½ t. smoked paprika
  • chopped parsley or cilantro for garnish
  • Cashew Lime Crema
  • 3 cups cashews, soaked 3 hours or more, then drained
  • 2 cups water
  • juice of 1 lime, plus 3 Tbs. Lime juice
  • 1 t. chipotle powder
  • 1 t. salt
  • Crumb Topping
  • ½ cup unsweetened organic corn flakes, crushed
  • ½ cup crushed tortilla chips
Instructions
  1. For Crema:
  2. Blend all ingredients in blender or food processor until smooth. Adjust to taste.
  3. For the Filling:
  4. Sauté the onion in olive oil until translucent. Add the garlic and peppers and cook for a few more minutes. Add the spices, salt & pepper, along with the mushrooms and kale and cook for 5 minutes, until they are soft. Add the cherry tomatoes and continue cooking, until all the tomatoes have broken down. Add the beans and frozen corn and the brown rice and continue cooking for a few minutes, letting the flavors come together.
  5. Stuff the Peppers
  6. Cut the peppers in half and scoop out the seeds and ribs from the peppers. Lay them out in a single layer in a baking dish or roasting pan. Fill each pepper with the filling. Pour half of the Cashew Crema over the peppers, and sprinkle with the crushed crumb topping.
  7. Bake in 350 oven for 40 minutes, until peppers are soft.
  8. Serve with remaining cashew lime crema on the side and enjoy!
Recipe by iEatGreen at https://www.ieatgreen.com/stuffed-poblano-peppers-with-cashew-lime-crema/