Vegan Stuffed Hot Chile Peppers


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Serves 6-8 peppers | Prep Time 15 minutes | Cook Time 45 minutes

Why I Love This Recipe

My vegan roommate and I came by a windfall of CSA chile peppers and, in order to use them all at once, concocted a vegan stuffing and baked them. These peppers were so hot they brought tears to my eyes (and caused me to run for a glass of milk!). Got to love the spicy foods!


Ingredients You'll Need

6 or 8 hot chile peppers (any kind will do)
3 TBSP chopped crimini mushrooms
2 TBSP canned spinach (drained)
1 half of a roasted red bell pepper, chopped fine
3 cloves of garlic, pressed or minced fine
3 or 4 TBSP panko bread crumbs
2 TBSP vegan "cream cheese" (e.g., Tofutti)


Directions

Preheat oven to 400˚ F.


To prepare each pepper, slice off the top part and use a small utensil (like a paring knife) to scoop out as much pith and as many seeds as you can.


Mix all other ingredients until well combined.


Using a spoon, stuff the chile peppers with the mixture.


Place stuffed peppers on a cookie sheet lined with Reynolds Parchment Paper for easy cleanup.


Bake in the oven for 30-45 minutes, until peppers are soft and the filling is steamy.


Enjoy, but keep a glass of milk and a piece of bread handy!


Questions, Comments & Reviews



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