Vegetarian Stuffed Poblano Peppers

1. 1

   Preheat an oven to 350 degrees F (175 degrees C).

2. 2

   Bring a large saucepan of water to a boil. Slice the poblanos in half lengthwise and remove the seeds and stems. Place cleaned peppers in boiling water; cook until soft, about 4 minutes. Drain.

3. 3

   Heat olive oil in a large skillet. Stir in vegetarian crumbles and chili seasoning mix. Cook, stirring, until crumbles are hot, about 5 minutes. Fill the cooked peppers with the seasoned crumbles; top with pepperjack cheese. Arrange stuffed peppers on a baking sheet.

4. 4

   Place peppers in preheated oven until cheese is melted, about 10 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.