February challenge: Vegan Chiles Rellenos (Stuffed Peppers)

Ingredients

4 to 6 stuffing chilies

Note: Pasilla peppers are normally used for chiles rellenos, they look like elongated green bell peppers only a bit darker in color. Pasilla peppers kick a punch in spiciness so they are not kid friendly. Therefore, I opted for sweet red peppers. Bell peppers make the top 3 most dirty list so make sure to buy them organic.

For filling:

1 large onion, chopped
1 green bell pepper, seeded and chopped
3 carrots chopped
3 stalks of celery chopped (also in dirty dozen! Buy only organic.)
1/4 cup cilantro chopped
6 cloves of garlic, minced
6 sprigs of fresh thyme or 1tb dry thyme
1tb paprika
1 tb cumin
1tb coriander
1 cup dry quinoa
1 cup green lentils
1qt good quality vegetable broth
1tb coconut oil
1 cup of beer, separated

For sauce:

3 Roma tomatoes, chopped
1 green bell pepper, seeded and chopped
1/2 onion, chopped
4 cloves of garlic
1tb Mexican oregano
1tb olive oil


Directions

1. Start by cooking the quinoa and lentils separately. 1 cup each of lentils and quinoa to 2 cups of broth. Add additional salt as needed. Set aside to cool.
2. In a large stockpot or Dutch oven heat 1tb coconut oil and sauté onion until slightly caramelized (very important step! The more color, the better the flavor). Add green bell peppers, carrots, and celery and cook until vegetables are tender. Add spices and garlic and cook just until fragrant. Add 1/2 of the beer and herbs and season with salt and pepper. Cover and let simmer for about 10 minutes.
3. Add cooked quinoa and lentils to stock pot with vegetable mix and incorporate well. Taste for seasoning and add salt and pepper as needed. Your mixture should be moist but not juicy. Something like this:




4. Cut chili tops and remove seeds and stems. Brush lightly with olive oil and place on baking sheet face down. Broil at 450 degrees until semi charred but still firm.




5. Season the inside with salt and pepper and stuff with lentil/quinoa mix. Place in a baking dish and pour in the rest of the beer.




6. Cover with parchment paper and foil and bake at 350 degrees for approximately 45 minutes or until chilies are tender to touch.

7. To prepare the sauce sauté onion and bell peppers in olive oil until tender. Add tomatoes and cook until soft. Add garlic and oregano, cover and simmer for 5 minutes. Place mixture in a food processor and pulse until smooth. Season with salt and pepper. Pour mixture back into sauté pan and bring to boil. Reduce heat and keep warm.

8. To serve place pepper in the middle of a plate and pour sauce on top. Dave asked to have some melted cheese on his but this is entirely optional (and not vegan!)

Enjoy!

De mi cocina a la suya...


- Posted using BlogPress from my iPad