I came home Sunday afternoon to an incredible smelling kitchen. Mommy was roasting peppers over the stove (omg it smelled like winter and greatness and ahhh so good!!!) So right away I feel as though I must be honest with you and let you know that I had NO part in the making of this delicious (VEGAN!) dish. All of the credit goes to Diamonds and Pasta (as mother likes to call herself). They are VERY easy to make and very high in protein. If you're afraid to try them then make someone else do it first. And when they tell you they love them (as they definitely will!) you MUST MUST MUST try!!! These quinoa and tofu stuffed poblano peppers is the perfect side dish (or full meal) for someone who wants the taste of a hearty, comforting meal, but without all of the fat and calories!
What you'll need:
2 poblano peppers (the green, big, pointy ones)
Quinoa (follow instructions on the bag)
1 cup tofu, drained and chopped into pieces
1 can corn, drained and rinsed
1/2 cup dried cranberries
1/2 cup Daiya (vegan cheese)
Salt & pepper
1. Preheat your oven to 375*. Roast your pepper over an open flame for a few minutes per side, until they're charred all over. Cut in half, length wise, and let aside.
2. In a large pan, bring together your quinoa (follow the instructions on the package) and add the corn, chopped tofu, cranberries, salt, and pepper. Sautee for a few minutes, until the tofu is nice and firm.
3. Begin assembling your peppers! Start with a small layer of the daiya.
4. Then, add about 1/4 of the sauteed quinoa mixture to each pepper, and hold together with tooth picks going right through (about 4 per pepper). Top with a little more daiya.
5. Place them on a lined baking sheet and bake for about 20 minutes (everything is already cooked, you just want the cheese to melt and everything come together).
6. Remove and start grubbin!!!