I tried a new recipe this week, borrowed from my friend Nikki. She concocted a vegan delight that looked too good not to try. It’s such a simple recipe and so SO good!!!
What do you need:
- 6 peppers (any color is fine, pick whatever you like best)
- 1 pkg polenta (did you know it came in a tube and it’s in the produce section?! because I didn’t and it blew my mind lol)
- roasted corn (I bought a can of corn that already had peppers in it too. Let’s make things simple, eh?)
- soy chorizo (better than it sounds, I swear!)
- black beans (again, the can is fine)
- ground/chopped chiles (get ’em in the Latin section of the grocery store— in a can!)
- cheddar or “Mexican blend” cheese (Nikki is vegan and likes the Daiya “cheddar” shreds)
- 1 yellow onion
- avocado or guacamole (optional topping)
- chili powder, paprika, Mexican seasoning to taste
Let the cooking begin:
- Parboil the peppers for a few minutes, then cut the tops off and scoop out seeds. I chopped the extra pepper tops and added it to the stuffing.
- Cook the polenta as needed, season with chili powder and paprika if you’d like, then line the inside of the peppers with the polenta. This is the “tamale” part of the stuffed pepper.
- Make the filling by mixing the corn, black beans, chiles, and chorizo in a hot pan with some Mexican spices. I like it hot so I used lots of chiles. Use your discretion here! Remove from heat.
- If you’re using cheese or cheese substitute, you can mix it in to the stuffing before inserting it in each pepper.
*PRO-TIP: use a muffin tin to keep your peppers upright!
- Nikki somehow managed to caramelize her onions before putting the peppers in the oven, but I’m not very good at timing recipes, apparently SO… I put the peppers in the oven for 30 minutes at 350˙ and then cut up my onion in simple strips. Add a little oil and cook them over low heat, stirring occasionally, until they are soft and brown and sweetly delicious.
- Once your peppers are done cooking, top with the onions and some avocado or guacamole!
IT’S SO GOOD. And healthy to boot! Plus the leftovers reheat really well, so if you’re a singleton like me, you’ve got meals for the week!