This 5-ingredient vegetarian dinner features a cheesy, meatless filling packed into mild poblano chilies. For extra-zesty flavor, dollop with guacamole or a dash of hot sauce to serve.
Ingredients
- 4 poblano peppers
- 1 cup frozen corn kernels
- 1 cup vegetarian crumbles
- ½ cup salsa
- ½ cup shredded Cheddar cheese, divided
Steps
- Preheat oven to 400°F. Halve the peppers lengthwise and remove seeds. Arrange cavity-sides up on a parchment-lined baking sheet. Season insides with salt and pepper.
- In a medium bowl, stir together the corn, crumbles, salsa, and ¼ cup Cheddar. Divide among pepper halves, packing to fill, if necessary. Top with remaining ¼ cup Cheddar.
- Bake 18 min., until peppers are mostly tender and cheese has melted.
This recipe is
- Vegetarian
- Gluten-free
- Egg-free
- Lactose-free
Tags
- April 2020
- Plant Forward
- Five Ingredient
- 5 ingredient
- vegetarian
- gluten free
- take 5
- plant based
- Guiding Stars
- Take 5: Five Ingredient Recipes Cookbook
- Lactose Free
- Egg Free
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