One thing to keep in mind when you make this dish is that some poblanos can be a little spicy. But don’t worry, if you have a no-spicy-food eater, just use some of the stuffing in a halved bell pepper instead.
Ingredients
- 4 poblanos, seeds and ribs removed and cut in halves
For Filling
- 5 cups (1125 g) cooked potatoes
- 1/3 cup (80 ml) unsweetened nondairy milk
- 2 tablespoons (6 g) nutritional yeast
- 1 teaspoon salt
- 1 teaspoon oregano
- ½ teaspoon chili powder
- ¼ teaspoon ground cumin
- ¼ teaspoon jalapeno powder
For Sauce
- 1½ cups (300 g) crushed tomatoes
- ¼ cup (60 ml) water
- 1 teaspoon minced garlic
- 1 teaspoon onion powder
- 1 teaspoon oregano
- ¼ teaspoon chili powder
- ¼ teaspoon salt
- ¼ teaspoon jalapeno powder
How to Make It
-
The night Before
- Prepare the poblanos. Mix the filling ingredients together and stuff into the peppers. In a separate container, mix the sauce ingredients. Store everything in the fridge overnight. In the Morning
- Spread the sauce over the bottom of your slow cooker. Place the stuffed poblanos in and cook on low 7 to 9 hours.
