Poblanos Rellenos (Stuffed Peppers)

Notes:  I recently came across some amazing looking organic Poblano peppers and I whipped this idea up. It's incredibly simple. Another day I did it again with bell peppers so there is always room to be creative and flexible. I created this recipe using Quorn brand crumbles as "beef" and I made half without cheese and half with Daiya brand "cheeze". The "meat" could easily be substituted for beans for added simplicity and fiber. If you're into dairy you could use a cheese of your choice. You could also add other chopped vegetables like squash or add some corn.

You will need:

• oil
• garlic - today I used chopped prepared organic garlic from a jar
• 1 cup cooked brown rice - for simplicity you could make the rice the day before 
• approx. 2 fresh chopped tomatoes
• onion - I used yellow onion and chopped about 1/2 of one
• spices: salt, cumin, chili powder
• protein filling of your choice - frozen Quorn crumbles are fast and delicious but use beans or TVP...etc.
• cheese or non dairy cheese is optional
• fresh or pickled jalapenos are optional

1. Prepare the Peppers. Slice lengthwise in half and remove the seeds and insides. You can give them a little rinse inside too. Preheat the oven to 425.
2. Heat some oil in a pan and add the onion and garlic.
3. Sautee until the onions are slightly translucent
4. Add the "beef" and season with the salt, cumin, and chili powder. I consider cooking to be more of an art than a science (which is why I don't bake much!!) so season to taste. 
5. Mix to cover all ingredients with spices and then add the tomato.
6. Allow the tomato to become soft but it doesn't need to cook down all the way.
7. Set the peppers inside a baking dish and dole the mixture out evenly among the peppers. 
8. Cover with cheese if you choose. I also topped them with pickled jalapenos because that's how I roll!
9. Place them in the oven now. They will probably bake in about 30 minutes. You can tell when they're done because the pepper's skins will start to brown and soften.
10. Serve with beans of your choice and salad.

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