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Sofritas Stuffed Poblano Peppers {Meatless Monday}

Have you tried those new vegan Sofritas Bowls at Chipotle yet? I have not, only because I’ve been too lazy to hunt down a Chipotle at dinnertime. Sadly, the nearest one is about 12 miles from me, and that’s just a little too far for me to go for fast food – even though their fast food is pretty darn good. So instead of driving to the next town for Sofritas, I did the next best thing. Yep – I made it myself.

I’m pretty much in love with this stuff. Cooks up incredibly fast, and it can be served in multiple ways – stuff it into a burrito, spoon it into a grilled corn tortilla, serve it in a bowl over regular or cauliflower rice, or just eat it with a spoon. I was craving some stuffed peppers, when I came up with this twist on them.

 

 

 

Normally I would steam my peppers lightly, stuff them and bake them, but these poblanos were screaming to be grilled and just lightly charred. They were absolutely right – smoky, spicy, really yum.   It turns when you grill the peppers and then stuff them, you can totally skip the baking step. Love that!

 

Sofritas Stuffed Poblano Peppers|Craving Something Healthy

If you don’t care whether these are vegan or not, I think a little bit of Cheddar Jack or Queso Fresco would be absolutely divine mixed into the filling.

 

Sofritas Stuffed Poblano Peppers|Craving Something Healthy

Sofritas Stuffed Pobano Peppers

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Prep Time: 30 minutes
Cook Time: 10 minutes
Servings: 6 servings
Author: Craving Something Healthy

Ingredients

  • 1 pound extra firm tofu drained and pressed (see below)
  • 2 tablespoons canola oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 small jalapeño pepper seeded and minced
  • 1 chipotle pepper in adobo sauce minced, plus 1 tablespoon of sauce
  • 1/2 teaspoon dried cumin
  • 1 28 ounce can Fire Roasted Tomatoes
  • 1 teaspoon kosher salt
  • 6 large poblano peppers cores removed
  • 1/4 cup fresh cilantro chopped
  • 2 tablespoons fresh lime juice
  • 1/2 cup queso fresco crumbled (optional)

Instructions

  • Heat the grill to medium high heat.
  • To press any extra moisture out of the tofu, place the drained tofu in a strainer over a bowl, and cover with several sheets of paper towels folded in half. Place a heavy pot on top of the covered tofu, and let the pot press on the tofu for about 30 minutes.
  • Cut tofu into 1/2 inch slices, stack the slices and then dice. Set tofu aside.
  • In a large saute pan, heat the oil on high heat, and saute onion until wilted and translucent.
  • Add garlic, jalapeño, and chipotle peppers with sauce. Saute for about 3 minutes until vegetables are softened.
  • Add cumin and stir for about 30 seconds.
  • Add tofu to the pan, and gently break it apart with a spatula.
  • Add canned tomatoes and season with salt.
  • Reduce the heat to low and let simmer for about 15 minutes.
  • Add cilantro, lime juice and if desired, the cheese immediately before stuffing the mixture into the peppers.
  • While the sofritas mixture cooks, grill the peppers, for about 3-5 minutes on each side, or until softened and lightly charred. If the peppers start to blacken too quickly, reduce the heat on the grill.
  • Let peppers sit for a few minutes until they are cool enough to handle.
  • Fill each pepper with the sofritas filling, and serve immediately.

Notes

If you can't find large poblanos, use the smaller ones, but plan on 2 per person.
Did you make this recipe?Tell me @CravingSomethingHealthy!

 

What are you having for Meatless Monday? How do you do stuffed peppers?

 

Eat well!

 

 

 

 

 

 

 

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