I made these last night for a vegetarian potluck we’re having at work today (in lieu of my last day being tomorrow!!), and I’m so excited for it. I tried the filling last night and it is YUMMY, can’t wait to try a whole one thing in a little bit. I had some extra filling left over so I could’ve filled two more pepper halves, this is a large recipe but obviously can be tinkered with.
7 Pasilla Peppers (halved, destemmed, & deseeded)
1 Pkg. Soyrizo
1 Large White or Red Onion (diced)
2 Tomatoes (chopped)
2 Cans of Black Beans
1 Can of whole corn kernels
2 Tbsp. Tomato Paste (optional)
Juice from one Lime
2 Small Jalapeños (diced)
1/4 Cup Fresh Cilantro (minced)
Salt & pepper to taste (no salt needed in my opinion)
2 Tbsp. Olive Oil
1 1/4 Cups Daiya Shredded Cheddar Cheeze
- Use a large pan, put it on the stove at medium heat and place soyrizo & onion inside. Cook together until onions are clear then add tomato, beans, corn, tomato paste, cilantro, jalapeño and lime juice. Combine all ingredients and keep at medium heat for 10 minutes to enhance flavors, add salt & pepper to your personal taste.
- Preheat oven to 350F, and make sure the rack is in the middle. Find a large casserole dish or baking sheet and coat the bottom with a little olive oil. Fill halved peppers, place into dish (much like a game of Tetris! ha ha), & top each pepper with a little Daiya Shredded Cheddar Cheeze. Put them in the oven for 25-30 minutes (depending on how roasted you want your peppers).
- Let them cool and enjoy with a side of guacamole or perhaps quinoa.
Made this for dinner last night, and I was even surprised by how good it tasted! I was definitely flying by the seat of my pants when making this and that’s probably why I had so many noodle sheets leftover… Regardless, I made dinner for 4 omnivores and myself and everyone liked it! Even my sisters who looked quite frightened to even try it. Next time I will either make more filling or use a smaller casserole dish so that I have more layers.
I used this recipe for the noodles.
For the Filling I made:
2 C. Soaked Raw Cashews
3/4 C. Water
1-2 T. Sea Salt
1 T. Lemon Juice
3 Cloves of Garlic
Throw it all in a blender and add more water if you want a thinner consistency for spreading; mine was pretty salty/garlic-y but I think it was balanced perfectly with the mild spinach and tomato/mushroom sauce.
And the Mushroom tomato sauce:
This is where you do whatever the hell you want as far as vegetables/quantities go. But, I do suggesting cooking everything then putting it together; the tastes are better and more developed and there is less time in the oven. I topped it with some bread crumbs for some crunchy texture, and put it in the oven for 25 minutes at 350 degrees.