While looking through the freezer yesterday I found a Vegetable Barley Soup that made a lovely lunch today. I found a nice Butternut Squash Soup that will make a nice lunch another day this week and I also found a huge vat of Veggie Chili which I defrosted for dinner tonight. The chili, along with some poblano peppers I had purchased over the weekend made for a quick, easy and flavorful dinner. And, I have enough chili leftover for lunch another day this week (score!).
Veggie Chili Stuffed Poblano Peppers
3 poblano peppers
1 cup Veggie Chili (recipe here)
1/4-1/2 cup vegan cheese (I used Daiya Cheddar Style Shreds)
~8 crackers (I used Ritz Garlic Butter)
1/2 tbsp Vegan butter (I used Earth Balance)
Preheat oven to 375 degrees.
Spray a baking sheet with cooking spray and put the whole poblano peppers on the sheet. Place in the oven and allow to roast about 15 minutes or until just starting to soften.
Remove the peppers from the oven and set aise.
In a food processor blend the crackers and Earth balance. (Alternatively you can crush the crackers, melt the Earth Balance and mix the two.
Once the peppers are cool enough to touch, cut in half long ways and remove the seeds and veins. Place cut side up on the baking sheet. Place a layer of the vegan cheese in the bottom of each, add a layer of veggie chili and then top with the cracker crumb mixture. Return to the oven and bake another 15-20 minutes until the topping is nicely browned.