Pablano Stuffed Peppers
This was sort of an improvisation on 3 different recipes. I started out experimenting with Boca bits and TVP for tacos. TVP actually won hands down. The Boca bits did have an odd taste to them couldnt quite put our finger on what it was. The next day I took that leftover Taco TVP and made Taco Rice with it. Turned out great! We actually had some rice leftover so I used that in the making of this recipe.
This was sort of an improvisation on 3 different recipes. I started out experimenting with Boca bits and TVP for tacos. TVP actually won hands down. The Boca bits did have an odd taste to them couldnt quite put our finger on what it was. The next day I took that leftover Taco TVP and made Taco Rice with it. Turned out great! We actually had some rice leftover so I used that in the making of this recipe.
- Carbohydrate 237.67712 g
- Cholesterol 22.6 mg
- Fat 9.13984875 g
- Fiber 51.0039606267214 g
- Protein 15.72366625 g
- Saturated Fat 4.588261875 g
- Serving Size 1 1 Serving (642g)
- Sodium 20266.632500003 mg
- Sugar 186.673159373279 g
- Trans Fat 0.7750395 g
- Calories 997 calories
Step-by-step
- Cut off top of peppers, or if they are smaller cut in half and clean out. Then roast and peel the skins off. Lesson learned here.
- Saute onions in olive oil till soft. Mix TVP, rice, water, tomatoes, bay leaf, cumin, and taco seasoning in a skillet and bring to a boil. Cover follow instructions on the rice box. Before I forget discard that bay leaf. Mix in the corn, and half the cheese.
- Scoop filling into the peppers top with a rest of cheese, and bake at 350F for 15 minutes.
Leaving the papery skins on roasted poblano peppers creates a tough texture that ruins the dish. Char the peppers directly over an open flame or under a hot broiler until blackened, then transfer them immediately to a covered bowl for ten minutes to steam the skins loose. Textured vegetable protein absorbs liquid rapidly during the simmering phase. Simmer the rehydrated TVP with brown rice, water, diced tomatoes, ground cumin, and taco seasoning until the moisture evaporates completely. Discard the whole bay leaf before stuffing the mixture inside the prepared peppers. Layer half the shredded cheese directly into the warm filling to bind the ingredients together before loading the cavity. Top the stuffed peppers with the remaining cheese and bake at 350 degrees Fahrenheit for 15 minutes until melted and bubbly. Pair this meal with crisp, acidic elements like a simple lime-dressed cabbage slaw to balance the rich, spiced profile of the plant-based filling.
