Garlic Mushroom Stuffed Poblano Peppers (meatless). Kostenlose Lieferung möglich Kostenloser Versand verfügbar. When you go to purchase the peppers, you want to make sure there are no soft spots on them. They should be hard and crunchy and dark green.

Turn off the heat and add in the cubed cream cheese, stirring until it has melted into the filling. Heat the remaining olive oil in a large, deep non-stick pan over medium-high heat. Season with chili, cumin and a pinch of salt and pepper. You can cook Garlic Mushroom Stuffed Poblano Peppers (meatless) using 11 ingredients and 12 steps. Here is how you cook that.

Ingredients of Garlic Mushroom Stuffed Poblano Peppers (meatless)

It's 5 oz of package garlic & butter flavored croutons ( or make your own).
You need 5 of -6 poblano peppers (depends on size, if larger 5 if smaller 6.
Prepare 3/4 cup of vegetable broth (or any kind of broth u prefer).
You need 1/4 cup of butter or margarine ( melted).
Prepare 1 1/2 tbsp of Jarred minced garlic.
It's 2 cup of shredded cheese ( I used 6 cheese Italian but cheddar or Swiss works great too).
It's 2 of -3 plum tomatoes, 1/2" thick sliced ( amount depends on how many pablanos you use).
You need 1 of salt & pepper to taste.
You need 1/2 cup of diced onion.
You need 2 tbsp of butter or margarine, melted.
You need 8 oz of mushrooms, chopped into bite sized pieces (I used canned).

Slice the poblano peppers in half and remove the seeds and membrane. Turn a gas stove burner to high. Hold poblano peppers directly on the flame with a pair of tongs and turn until skins are charred. Sauté onion, the discarded pepper and jalapeno in olive oil until soft.

Garlic Mushroom Stuffed Poblano Peppers (meatless) step by step

preheat oven to 350°.
wash poblano peppers, lay them on their sides and cut a triangle shape on the front.so now it looks like a boat.. pop out stem stem and remove all seeds and guts. arrange on a cookie sheet..
in a bowl place croutons, broth, the 1/4 c butter and the minced garlic..
toss croutons to coat, let sit for a few minutes and toss again.. keep doing so until the croutons are soggy and had soaked up most of the liquids..
chop the pieces you cut out into small dices, toss into Crouton mix. then add mushrooms and salt and pepper.. toss to coat well..
in a small skillet add 2 tbl butter and the onion ( season with more garlic if you like allot of garlic) . saute until they are starting to get soft, remove from heat and add to Crouton mix ( if using fresh mushrooms saute them in this step before adding to crouton mix).
now stuff you're peppers with the crouton mix. make sure you get all the way to the bottom..
lay slices if the tomatoes across the top of the peppers to cover your crouton mix..
bake for 30 minutes..
now sprinkle on the cheese to cover your peppers, then bake again until cheese is melted and browned, peppers are soft, and inside is hot,.about 10 minutes..
remove from oven and serve!.
was perfect for a side dish or a meal for those who don't eat meat..

Add garlic to onions and sauté for an additional minute. Add rice, corn, black beans and spices. These vegetarian stuffed peppers are inspired by my favorite Mexican dishes! This recipe features roasted bell peppers filled with a flavorful combination of pinto beans, brown rice and fresh veggies, topped with melted cheese (optional). One of my favorite stuffed pepper recipes!"-Jeff B.