Sweet Potato & Black Bean Stuffed Pablano Peppers

Yield
2
Author
Aleigh
Prep time
20 Min
Cook time
30 Min
Total time
50 Min

Ingredients

Peppers
  • 2 poblano peppers 
  • 1 tsp olive oil
Stuffing
  • 1 tbsp olive oil 
  • 1 medium sweet yellow onion, finely diced
  • 1 sweet potato, peeled and diced 
  • 3 cloves of garlic, minced 
  • 1 can black beans, rinsed 
Stuffing Sauce
  • 1/4 cup olive oil
  • 1/4 c vegetable broth
  • 2 chipotle peppers in ancho sauce (I use the canned kind) 
  • 1 clove of garlic 
  • 1 tsp garlic powder
  • 1 tsp smoked paprika 
  • 1.5 tsp cumin
  • 1 tbsp nutritional yeast 
  • 1/2 tsp oregano 
  • 1 tbsp tamari 
  • 1 tsp agave or maple syrup 
  • Juice of 1/2 a lime 
  • Salt and pepper 
Chimichurri
  • 1/2 c cilantro, finely chopped
  • 1/2 c flat leaf parsley, finely chopped
  • 1 clove garlic grated
  • 1 tbsp red wine vinegar
  • 1/4 c olive oil
  • 1/2 lemon juice
  • Salt and pepper
Cashew Queso
  • 1 c raw cashews, soaked in boiling water for at least 10 minutes
  • 2/3 c vegetable broth
  • 3 tbsp nutritional yeast
  • 1 clove garlic
  • 1 tbsp Yellow Bird habanero hot sauce (or any other hot sauce of your liking)

Instructions

Method
  1. Preheat your oven to BROIL on HIGH. Wash and dry your peppers and coat in olive oil. Place peppers on a baking sheet and broil. Twisting the peppers every minute or so until they’re blistered. (TIP: after a few minutes of twisting add a splash of water to the baking sheet to steam the peppers a bit) 
  2. When peppers are done set aside to cool and preheat oven to 350 degrees Fahrenheit.  
  3. Make your sauce by adding olive oil, veggie broth, chipotle peppers, garlic, garlic power, nutritional yeast, smoked paprika, cumin, oregano, tamari, agave, lime, salt and pepper to a blender. (I used an immersion blender). Blend until smooth and set aside. 
  4. Heat a sauce pan over medium heat. Add olive oil and onion. Sauté until onions are translucent. Add sweet potato and a splash of water. Stir and cover for a minute or so to let the potato’s steam a bit. Stirring often. (If potato’s stick to the pan add a bit of water to release them from the pan). Add garlic and black beans followed by the sauce. Let simmer for about 5-10 minutes until potato’s are fully cooked. 
  5. Once the stuffing is finished cooking cut your peppers in half and take seeds out. Stuff your peppers with the stuffing mixture and place on a lined baking sheet. Cook for 13-15 minutes. Remove and enjoy with desired toppings!
  6. OPTIONAL (but so good): While peppers are cooking make your chimichurri by adding cilantro, parsley, garlic, olive oil, lemon, and red wine vinegar to a bowl and mix to combine. 
  7. For the cashew queso, add soaked cashews, nutritional yeast, garlic, veggie broth, and hot sauce to a high speed blender and blend for a minute until you get a creamy consistency.