Donna's Cream Cheese & Vegetable Stuffed Poblano Peppers

Hello Everyone, tonight's menu is a very simple and deliciously spicy (but not too hot!) stuffed peppers recipe using poblano peppers.  I decided to combine two traditional cream cheese stuffed poblanos dish and stuffed green peppers to create a hybrid that takes the best of both recipes.  What fun it was to pull it together and then taste the result!  I hope you enjoy this as much as we did!  Best, Donna:

Donna's Cream Cheese & Vegetable Stuffed Poblano Peppers

Ingredients:

3 poblano peppers, seeded and cut in half down one side only

One 8 ounce package Neufchatel cheese, softened

1 large egg

1 cup Beyond Meat’s Beyond Beef Beefy Crumbles flavor, meatless protein product, thawed (or ground beef or turkey, if desired)

1 corn cob, kernels removed

½ cup green pepper, chopped

1 Tablespoon garlic, minced

Salt and pepper to taste

1 cup fresh salsa, medium

2/3 cup tomato juice or sauce

3 Tablespoons Parmesan cheese, shredded

Method:

Preheat oven to 375 degrees F.  Line a medium sized baking pan with foil and spray with cooking oil. 

Place peppers in boiling water to cover for about 10 – 15 minutes to soften.  Mix together the next 5 ingredients and season with salt and pepper to taste. 

In a separate bowl, mix together the salsa and tomato juice or sauce.  Place the tomato mixture in the bottom of the prepared pan and add the drained peppers. 

Spread out each pepper and fill with 1/3 of cream cheese mixture.  Cover with foil and bake for 45 minutes.  Remove foil, top each pepper with 1 Tablespoon of cheese and bake for 15 more minutes.

Serve immediately.

Serves 3 – 4.

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