Vegan Stuffed Poblano Pepper

The Ingredients

2 poblano peppers

1 cup of brown rice

1 package of firm tofu

1 cup of mixed bag of spinach/kale

two tomatoes

1/4 cup red onion

1 tbsp olive oil

cumin

coriander

salt

red chili flakes

First, clean the poblano peppers and scoop out the seeds from the inside. Set them aside on a baking sheet. Then, bring two cups of salted water to a boil. When boiling, add the cup of brown rice and let cook thoroughly. This should take about twenty minutes, so you can do your filling prep work in the meantime. 

Lightly coat the bottom of a pan with olive oil. Chop some red onion and add to pan on medium heat, so it sizzles and the onions slightly caramelize. Dice the tofu and let it sautée with the onions. When slightly beige in color, add the cup of spinach and kale and keep on medium heat. Dice two tomatoes (I used tomatoes on the vine). Add them to the mixture and stir so everything gets evenly cooked. Add salt, pepper, cumin, and coriander to taste. I love cumin and coriander and didn't want something super spicy, so I went more heavily on those things than I did the red pepper. The mixture should look like this:

Once rice has thoroughly cooked, you can add it to the mixture. Continue to stir and season so everything is evenly spiced and cooked. You may now stuff your peppers!

Preheat the oven to 350 degrees and cook the peppers for 20 minutes. Enjoy!