Vegan Stuffed Hot Chile Peppers
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)
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!
Pairs Well With
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!