CHILES RELLENOS: STUFFED MEXICAN PEPPERS
My medical assistant changed her diet in order to improve her rheumatoid arthritis and reduce her arthritis medication. Losing weight was a beneficial side effect of her diet change! Her dear husband spent hours learning how to cook with whole, minimally processed, plant-based foods. He created compliant and delicious dishes and this recipe is proof of that. Using no oil, meat, or cheese, this stuffed pepper is off-the-chart fabulous.
Did you know that peppers and other nightshade vegetables contain nicotine? I didn't until I found this video by Dr. Greger who discusses the possibility of low levels of nicotine helping to prevent Parkinson's disease.
Pepper and Stuffing Ingredients:
3 large poblano peppers
1 medium onion, chopped
1 and 1/2 cups of chopped portabella mushrooms
2 cups fresh spinach
1 tsp cumin powder
2-3 tsp chili powder or to taste
2 green onions, thinly sliced
1 cup multigrain rice (he used Kroger brand), cooked in broth made with vegan "chicken" flavored broth (Orrington Farms)
Queso (recipe below)
Instructions:
Boil the poblano peppers several minutes until begin to soften. Be careful not to boil too long or they will split. Remove from water and place in cold water to stop the cooking process. Once cooled, cut down the middle from the stem to almost to the base. You want to have a pocket for the stuffing. Remove the seeds (most can be rinsed out).
In a non-stick skillet, dry saute the onion and mushroom until lightly browned. Add a splash of water if needed to keep food from sticking. Add cumin and chili powder. Stir in the spinach until wilts. Remove from heat and add the cooked rice and enough "queso" to moisten. Use a spoon to stuff the peppers with the mixture until full but not overstuffed. Place the peppers in a glass baking dish seam side up and pour some "queso" on top. Bake in oven on center rack 350 degrees for 10 minutes or to desired warmth. Alternatively, can heat in microwave. Top with slices of green onions.
Nacho “Cheese” Sauce
1 cup cashews, soaked in hot water for at least 30 minutes or soaked overnight
1 red bell pepper, stem and seeds removed, coarsely chopped
2 cups water
3 TBSP nutritional yeast
1 tsp onion powder
1 tsp salt
Add cashews and water to a high speed blender, scraping down the sides periodically as needed. Blend until smooth. Add the remaining ingredients and blend until thickened and hot.
To turn the "cheese" sauce into "queso," Saute 1 small chopped onion until almost soft. Add one 10 oz can Rotel tomatoes with Green Chilies. Cook over medium heat until the liquid is almost gone. Add this to the "cheese" sauce and mix well.