Recipe: Stuffed Poblano Peppers (vegetarian recipe)

STUFFED POBLANO PEPPERS

1 large broccoli crown, about 3/4 to 1 lb (340g to 453g), cut into quarters
Water
1 lb. (453 g) extra firm tofu
1 green onion, chopped
1 clove garlic
1 1/4 tsp. salt or to taste
1/4 tsp. pepper
3 Tbsp. lemon juice
6 large or 8 medium fresh poblano peppers

Garnish: 2 Tbsp. finely diced red bell pepper

Put about 1/4-inch of water into a 2-quart (2 liter) saucepan, add broccoli, and cover pot. Bring to a boil over high heat, then turn heat to low, and steam until just tender, about 6 minutes. Set aside.

Crumble tofu into food processor workbowl. Add green onion, garlic, salt, pepper, and lemon juice. Process until well blended.

When broccoli is soft, cool briefly under cold water, drain, and chop coarsely. Add to tofu mixture in food processor, and process until well incorporated. Season to taste if needed.

Wash and dry peppers. Put peppers on stovetop gas or electric burners over high heat. Using tongs to turn peppers, cook them until almost blackened, turning constantly. Plunge them into a bowl of cold water to cool. Under running water, use fingers to rub off blackened skins.

Using a serrated knife, cut around top of peppers to remove stem and core. Rinse out any remaining seeds.

Fill peppers with tofu broccoli mixture and arrange them in a 7" x 9" (17 1/2 x 23 cm) glass baking dish. Pour three-fourths of the Tomatillo Salsa over them, reserving the remainder to serve at the table.

Sprinkle diced red bell pepper over the top, and bake at 350 F(Gas Mark 4) for 20 to 25 minutes to heat through. Serves 6.

Source: Vegetarians in Paradise