Stuffed Poblano Chiles
•6 large poblano chiles or green bell peppers
•4 Tab vegetable broth
•1 medium onion, finely chopped
•2 cloves garlic, finely chopped
1 can fire roasted tomatoes
•2 jalapenos, seeded and chopped
•1/2 red bell pepper, finely chopped
•1/2 cup chopped fresh cilantro
•1 tsp ground cumin
•1 cup of lentils cooked
•1-3 tsp hot sauce, to taste
•freshly ground black pepper, to taste
First you need to fire roast the peppers.. you can do this under the broiler or on the outdoor grill. I use the broiler..keep a close eye on them.. they will burn fast.. I then remove them from the broiler pan and place in a paper bag, until cool enough to touch.. once you can work with them. Take them out of the bag..and split down the middle so you can stuff. (carefully remove the seeds)
Heat 4 tablespoons of vegetable broth. Add onion, garlic, jalapenos, red bell pepper, can of fire roasted diced tomatoes (drained) cilantro and cumin, and cook over medium heat until golden brown for about 4 minutes.
Remove pan from heat and stir in lentils, hot sauce. Carefully Spoon the mixture into the hollowed chiles and sprinkle with nutritional yeast, if desired.