Stuffed Poblano Pepper

WHY does "stuffing" foods make me so happy?! Stuffing anything from a piece of chicken to a pepper to a potato- it's literally my go-to quick meal. The sky's the limit when it comes to what toppings you can use to "stuff", so use this recipe as a starting point and once you get it down, then you can start to go wild! Oh and on a personal note, as I've gotten older dairy has become less and less my friend *sigh* so I tried a couple yummy vegan "cheeses" which I'll share in the recipe, but of course you can sub in regular cheese very easily if you like!

Ingredients

4 poblano peppers

1/2 pound ground chicken

1/2 yellow or sweet onion

8 oz of frozen sweet corn kernels

1 can black beans

1 can diced tomatoes

1 package baby bella mushrooms

Salt, Pepper, Onion Powder, Garlic Powder and Chipotle Powder

1 bag Daiya vegan shredded cheddar "cheese"*

1 bag Daiya vegan shredded pepper jack "cheese"*

1 10 oz container Heidi Ho Creamy Smoky Chia Cheeze*

*(If you would prefer to use dairy, regular shredded cheddar and pepper jack cheese can of course be used and sub in jarred cheesy Alfredo sauce for the Heidi Ho chia cheese!)

Directions

1. Rinse and dry your peppers

2. Slice in half lengthwise, scoop out the membrane and seeds then lightly oil the backside with olive oil

3. Place them cut side down on a baking sheet (I cover my pan with foil first) and broil them in the oven on high until the skin starts to blister

4. Meanwhile chop the yellow onion and sauté it in a pan the corn. Season this to taste with salt, pepper, onion powder and garlic powder), let the corn get just a little browned. Set aside in a bowl.

5. Sauté mushrooms with a little olive oil and salt until a nice deep brown. Put in a bowl with the corn.

6. Drain a can of black beans and rinse. Add the beans to the hot pan with a drizzle of olive oil and season to taste with salt, onion and garlic powder. Add to bowl.

7. In the hot pan with a drizzle of olive oil, brown 1/2 pound package of ground chicken with salt, onion, garlic and chipotle chile powder. (The chipotle powder has a little kick, but is nowhere spicy like cayenne, so don't be afraid to give it a good shake on the chicken.) Add to bowl.

8. Drain juice off 1 can of diced tomatoes and add to bowl.

9. Smear a teaspoon of the Heidi Ho Alfredo cheese sauce in each pepper. Next add your sautéed ingredient mixture into pepper. Top with a mixture of cheddar and pepper jack vegan cheese. Bake on 350 F for 5 minutes or until the cheese melts and you're ready to eat!!