Hunger pangs got you down? You’re definitely going to want to dig into this recipe. On this episode of EATKINDLY With Me, Amanda Castillo whips up a family favorite: vegan stuffed poblano peppers.
“I am so excited about this recipe,” Amanda says. “It’s one of my personal favorites that my mom makes. It’s super yummy.”
Stuffed poblano peppers are also known as chile rellenos. The green peppers traditionally feature a cheese, meat, and vegetable stuffing. They’re battered with egg and flour and then fried to perfection. It’s believed the chile relleno originated in Puebla, Mexico. The dish’s colors—red, white, and green—resemble the Mexican flag. This makes the dish a popular choice for commemorating Mexico’s Independence day, which is celebrated on September 16.
Vegan stuffed peppers
Her vegan stuffed peppers feature potatoes. “A good rule of thumb is to use one potato per chile,” she explains. The filling also includes a red tomato sauce. “I’m not sure if tomato sauce always comes with chile rellenos. But it is what my family does and I absolutely love the flavor that it gives it,” she says. Since Amanda’s tomato sauce is homemade, this recipe calls for a blender.
Once complete, Amanda tops the peppers with extra vegan feta cheese and cilantro. “Alright, let’s go in for a bite,” she says. “Wow, the provolone in this makes a huge difference. It tastes like ooey-gooey melted cheese. You guys have to try this.”
Stuffed Poblano Peppers (aka “Chile Rellenos”)
- 4 poblano peppers
- 1/4 cup vegan feta cheese
- 4 Yukon gold potatoes
- 4 slices vegan provolone cheese
- 1 Roma tomato, diced
- 1/2 cup JUST Egg
- 1/2 cup all-purpose flour
- Garlic salt to taste
- Ground black pepper to taste
- 1 cup canola or vegetable oil for frying
- 3 Roma tomatoes
- 1/8 large white onion or 1/4 of small white onion
- 2 garlic cloves
- 1/4 teaspoon Mexican dried oregano
- 1 cup of water
- 6 cilantro stems
- Salt to taste
In a saucepan, cover potatoes with water over medium-high heat. Bring to a boil and cook until fully soft, 15-20 minutes. Drain and peel skins. Set aside to allow to cool.
Roast the peppers over an open flame until the skin is blackened and blistered. Carefully turn with tongs to ensure that all sides are blackened. If you don’t have access to an open flame, the peppers can be broiled in the oven for about 2 minutes on each side.
Place peppers in a large, sealable bag to keep in heat and allow to steam. After 10 minutes, remove peppers from the bag and peel the charred skin. Peel carefully to not tear the peppers open. Set aside.
To prepare the filling, mash potatoes in a large bowl. Add diced tomato and feta cheese. Mix and add garlic salt and pepper to your liking. Set aside.
Time to make the sauce! In a saucepan, boil 3 tomatoes over medium-high heat and cook until the skins begin to peel, about 10 minutes. Place the tomatoes in a blender along with the onion, garlic cloves, oregano, and 1 cup of the water used to boil the tomatoes. Blend and salt to taste.
Heat oil in a saucepan over medium-high heat. Once hot, add the blended salsa and bring to a boil. Reduce heat to medium-low, add 3 stems of cilantro, and simmer for 5 minutes. Remove from heat and season with more salt if desired.
Time to fill! Cut a small slit down the middle of each pepper and carefully remove the seeds. Place one slice of provolone into each pepper along with a scoop of potato filling. Do not overfill – the peppers should still be able to close. Toothpicks can be used to ensure they stay closed while frying.
In one dish add the JUST Egg, and in another add the flour. One by one, generously coat the peppers in the egg, and then in the flour.
Heat 1 cup of oil in a large skillet. Once hot, add the peppers and fry for 2-3 minutes per side until the batter is golden brown and crispy. Transfer to a baking sheet lined with paper towels to drain off any excess oil.
In a separate pan, simmer the chile rellenos with the salsa for 3 minutes. Serve and enjoy!
An open flame is ideal to blacken the poblano peppers, however, an oven can be used as well if you don’t have access to one. A large, sealable bag will be needed to steam the peppers after charring.
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