The first time I made these I used jalapeno peppers, in which I nearly killed the people I was serving. Our mouths and stomachs were on fire. But the stuffing was phenomenal. I made a mental note to swap out the jalapenos for poblanos the next time I were to make these. Not long after one of my dearest friends moved across the country to pursue greener pastures so we threw a going away potluck to send him off right. Surprisingly he requested these stuffed peppers, giving me a chance to test out my poblano theory. They turned out to be the talk of the potluck as they were beyond delicious.
4 small poblano peppers
3 tablespoons raw macadamia nuts, soaked for 30 minutes
3 tablespoons raw cashews, soaked 30 minutes
Juice of 3/4 lemon
1/2 teaspoon coarse sea salt
4 tablespoons + 1 tablespoon basil
1/3 cup nutritional yeast
3/4 cup raw hulled sunflower seeds
1 teaspoon hot sauce
1/3 cup + extra Daiya Cheddar shreds
1 teaspoon dried ground cumin
Preheat oven to 400°F. Prepare a baking sheet by spraying with non stick cooking spray, set aside.
Cut the peppers lengthwise and remove seeds.
Place halves cut side up the prepared baking sheet and bake for 10 minutes.
Meanwhile, in a food processor add the nuts, lemon juice, salt, 4 tablespoons of the basil and the nutritional yeast- blend until completely smooth.
Use a spoon to evenly fill the halves with the mixture from the food processor.
Add the remaining basil, sunflower seeds, hot sauce, 1/3 cup of Daiya and the ground cumin to the food processor and pulse several times until just incorporated, making sure it still has texture.
Spoon a layer of this mixture over the pepper halves then sprinkle each stuffed pepper with remaining Daiya cheese.
Return peppers to the oven and bake an additional 20 minutes.
Recipe adapted from Jacqueline Fisch
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