Garlic Mushroom Stuffed Poblano Peppers (meatless). Try This Easy Stuffed Bell Peppers Recipe With Just A Few Ingredients For A Tasty Meal. Turn off the heat and let the mushrooms cool while you prepare the peppers. Mix in chili pepper, cumin, salt, and pepper.

Spoon some ground beef mixture into each pepper. Place the remaining beef on top of the peppers, and cover with enchilada sauce. Chef John estimates, "Ninety-four percent of all stuffed peppers are made because there's leftover rice around. You can have Garlic Mushroom Stuffed Poblano Peppers (meatless) using 11 ingredients and 12 steps. Here is how you cook that.

Ingredients of Garlic Mushroom Stuffed Poblano Peppers (meatless)

You need 5 oz of package garlic & butter flavored croutons ( or make your own).
It's 5 of -6 poblano peppers (depends on size, if larger 5 if smaller 6.
It's 3/4 cup of vegetable broth (or any kind of broth u prefer).
It's 1/4 cup of butter or margarine ( melted).
It's 1 1/2 tbsp of Jarred minced garlic.
You need 2 cup of shredded cheese ( I used 6 cheese Italian but cheddar or Swiss works great too).
Prepare 2 of -3 plum tomatoes, 1/2" thick sliced ( amount depends on how many pablanos you use).
It's 1 of salt & pepper to taste.
You need 1/2 cup of diced onion.
Prepare 2 tbsp of butter or margarine, melted.
Prepare 8 oz of mushrooms, chopped into bite sized pieces (I used canned).

These vegetarian stuffed poblano peppers are stuffed with black beans, red pepper, corn, green peas and onion. You can add whatever you like in there, actually rice would be a very good option too to make it a complete meal in itself. And there's some cumin, cayenne, paprika and my favorite ancho chile pepper to spice things up. Meatless dinners in the winter are not very easy to put together.

Garlic Mushroom Stuffed Poblano Peppers (meatless) instructions

preheat oven to 350°.
wash poblano peppers, lay them on their sides and cut a triangle shape on the front.so now it looks like a boat.. pop out stem stem and remove all seeds and guts. arrange on a cookie sheet..
in a bowl place croutons, broth, the 1/4 c butter and the minced garlic..
toss croutons to coat, let sit for a few minutes and toss again.. keep doing so until the croutons are soggy and had soaked up most of the liquids..
chop the pieces you cut out into small dices, toss into Crouton mix. then add mushrooms and salt and pepper.. toss to coat well..
in a small skillet add 2 tbl butter and the onion ( season with more garlic if you like allot of garlic) . saute until they are starting to get soft, remove from heat and add to Crouton mix ( if using fresh mushrooms saute them in this step before adding to crouton mix).
now stuff you're peppers with the crouton mix. make sure you get all the way to the bottom..
lay slices if the tomatoes across the top of the peppers to cover your crouton mix..
bake for 30 minutes..
now sprinkle on the cheese to cover your peppers, then bake again until cheese is melted and browned, peppers are soft, and inside is hot,.about 10 minutes..
remove from oven and serve!.
was perfect for a side dish or a meal for those who don't eat meat..

While trying to make a satisfying and delicious dish at the same time, proteins in the form Stuffed Peppers with Rice and Mushrooms are an easy to make delicious vegetarian main meal with fresh vegetables and simple ingredients you already have in your pantry. This recipe for stuffed poblano peppers combine the a tasty ground beef filing with smoky poblano peppers for another tasty take on stuffed peppers. I keep it low carb by substituting cauliflower rice for white rice in the filling of these stuffed poblanos. These peppers can be served as a delicious entrée or hearty appetizer. My recipe for Poblano Stuffed Peppers is very easy to prepare.