Stuffed Chili Peppers

July 18, 2016

Another stuffed peppers recipe, because...queso. I tried, and found, my new favorite vegan queso recipe this week and I knew I needed to pour it over something full of smoke and spice.  


I've tried meatless crumbles from a few different brands and have been a fan of meat substitutes for a few years now. Boca is definitely one of my favorites, and, it's actually Vegan. I've learned the importance of reading all of the ingredients on any given package because not everything that is labeled "organic" or "vegetarian" is actually Vegan, or, absent of any animal based ingredients. 




All in all this dish is : smokey, spicy, and delicious. All stuffed inside an oven broiled chili pepper then topped with queso; and, when has queso every steered anyone wrong? 


Lets do it. 


1/2 Pack Boca Meatless Crumbles | 1/4 Cup Chili Garlic Sauce or other Chili Sauce of choice (more or less depending on spice tolerance) | 1 Jalapeno Pepper | 3 Sweet Peppers | 2 Cups fresh Spinach | 1/2 Onion, Diced | Salt, Pepper, Crushed Red Pepper Flakes, and Garlic Powder to taste | 2 Large Chili Peppers for stuffing | Siracha Sauce and Vegan Queso (recipe here) for topping

Slice open one side of each of your large chili peppers to create an opening for your pepper bowl. Set the bowls aside and dice the removed portion to add to the filling. Dice your onion, jalapeno, and sweet peppers.




Once diced add to a skillet over medium heat with a bit of olive oil. Saute until tender and then toss in spinach and cover. Once spinach has cooked and wilted down pour in meatless crumbles and season with salt and pepper to taste. Cook, uncovered, about 5-10 minutes, stirring frequently. Season with a bit of crushed red pepper flakes and garlic powder to taste. Pour in chili sauce and simmer on low heat 5-10 additional minutes.


While the filling simmers, clean and remove any seeds from your peppers. Pat dry and brush with a bit of olive oil. Broil in the oven on a baking sheet until they begin to wilt and turn brown, about 7-10 minutes.



Remove from the oven and let stand until cool enough to work with. Stuff each pepper with filling. Top with vegan queso and siracha sauce. ENJOY!




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