Okay. So here we go!
The first thing that you will need to do is preheat your oven to 450 degrees to prebake the poblano peppers (pictures and directions below). Then you can start making the poblano sauce. Since the sauce just consisted of stirring tomato paste with water and seasonings, I didn’t take pictures.
I created this sauce so that it would be extremely easy and accessible to make. Most of these ingredients are common pantry staples. If you would like to make a more “traditional” sauce, you could use dried chili peppers that are found at a Mexican grocery store instead of the chili powder. Using dried chili peppers would likely give you a bolder/richer flavored sauce. However, this sauce is delicious and works just fine.
1 6-ounce can tomato paste
1 1/2 cups water
2 tablespoons chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon sugar
In a small sauce pan at medium/high heat, whisk the tomato paste with the water. When it is fully mixed and has reached a boil, turn down the heat to low. Add all of the rest of the ingredients, and stir. On a low heat, stir occasionally while preparing the Upton’s Naturals chorizo-style seitan.
Now on to the good stuff! Let’s work with the chorizo and peppers! The nice thing about this chorizo is that it’s perfectly spiced as is. I didn’t need to season the chorizo or vegetables at all for this dish. All of the flavor came directly from the hands of Upton’s! It’s ready to go right out of the box. Talk about simple!
Spray the baking dish with cooking spray and place the peppers in the baking dish. I arranged them by flipping every other one upside-down so they could all fit nicely in the dish. Place the baking dish with the peppers in the oven for approximately 15-20 minutes. I only baked ours for about 15 minutes, and they were a bit al dente. If you like yours softer, bake them longer.
Now it’s time to start on the filling. Dice one onion and half a red pepper. Mince two garlic cloves.
Heat up your skillet, and add approximately 1 tablespoon of olive oil. When your pan gets hot, add your onion and peppers and stir and cook for a few minutes. Next, add the minced garlic, and cook for a few more minutes. You should start to smell the wonderful aroma of your vegetables.
You will have to figure out how to open this thing while not letting your veggies burn. I went with scissors, but use whatever method you feel most comfortable with to get to the chorizo.
Stir it well. Let it cook for a few minutes. Turn down the heat to low so that it doesn’t burn, and get ready to stuff your poblanos.
Then plate!… Serve with creamy avocado lime cream sauce. Get recipe HERE!!! You can probably substitute a vegan sour cream for this sauce. The cream adds a nice balance to all of the bold flavors.
Stuffed Poblano Peppers
*By the way, if you would like a store near you to carry Upton’s Naturals, you can download and print off a request card to bring to your grocery store! Just click HERE and print! There’s no reason why you shouldn’t be able to make this dish!
So… do you want to know how good it was?… Uhhh… it was DEVINE! I added a few more things to my plate. I made some guacamole with the extra avocadoes I had on hand, and I opened a can of Amy’s vegan refried beans. The poblano sauce goes really well with rice and beans. I ate only one pepper at dinner because I was stuffed, but my husband ate two. Later on, for a midnight snack, he stuffed the last poblano pepper into a burrito. So yeah… you know it’s good when there’s no leftovers.