cherise (endofauniverse) wrote in vegancooking,

Stuffed Chile Peppers

1 medium poblano pepper, split and seeded
1 medium banana pepper, split and seeded
4 tablespoons Tofutti cream cheese
2 teaspoons spicy lime relish/chutney
1 clove garlic, minced
1 serrano chile, minced pinch of cayenne
juice of 1/2 lime

Preheat the oven to 350 degrees fahrenheit. In a small mixing bowl, add the Tofutti cream cheese, spicy lime relish or chutney, minced garlic, minced serrano, cayenne, and 1/2 of the lime juice. Stir to combine. Stuff each split pepper with 1/4 of the cream cheese mixture, about 1 tablespoon per pepper halve. Put peppers on a baking sheet and bake for 5-10 minutes at 350. Next, broil peppers for a few minutes until cream cheese is browned and bubbly. Serve warm with lime juice sprinkled on top. Excellent side dishes include black beans with fresh lime juice. Serves 1-2.

The peppers were so delicious! This dish is fairly spicy, so if you don't like spicy foods reduce the heat in this recipe. This dish was also be delicious with just a cream cheese/lime juice mixture stuffed in the peppers if you don't like too much spice. These stuffed peppers would also be delicious grilled.

Tags: beans-black beans, condiments-cream cheez, ethnic food-mexican, substitutes-dairy-cream cheese, vegetables-peppers/capsicum
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