Roasted Poblanos Stuffed with Chorizo

Prep time: 25 min  |  Cooking time: 30 min  |  Total time: 60 min  |  Makes 8 servings

Ingredients

• 8 poblanos (about 4 pounds) or 2 large squash

• 1 teaspoon kosher salt, plus more for seasoning

• 1 tablespoon olive or vegetable oil

• 1 small onion, diced

• 2 cloves garlic, minced

• 1-12 oz package of Nutcase Vegan Meats Hot Italian Sausage (or Breakfast Sausage)

• 1 1/2 cups cooked rice/ quinoa or millet

• 1 avocado – puree just prior to serving or 2 tablespoons of sesame oil

Preparation

1. Prepare the oven: Arrange a rack in the middle of the oven and heat to 375°F. Pour just enough water (about 1 cup) to cover the bottom of a 9x13-inch baking dish; set aside.

2. Prepare the peppers: Cut off the tops of the peppers. Remove and discard any seeds and membranes from both the cap and interior. Remove the stems from the tops and roughly chop the pepper caps. Sprinkle the inside of the peppers with the 1 teaspoon salt.

3. Par-cook the peppers: Place the peppers in the prepared baking dish and cover tightly with aluminum foil. Bake for 10 minutes. Uncover and let cool while you prepare the filling.

4. Make the filling: Meanwhile, heat the oil in a large saucepan over medium heat until shimmering. Add the onion and chopped pepper tops, season with salt, and cook, stirring occasionally, until softened, about 8 minutes. Add the garlic and cook until fragrant, about 1 minute longer. Add the NVM Hot Italian Sausage or Breakfast Sausage and cook, breaking the meat up with a spatula as it cooks, until cooked through, about 8 minutes. Remove from the heat and stir in the cooked rice/ millet or quinoa.

5. Fill the peppers: Evenly divide the mixture among the peppers (use a canning funnel if you have one).

6. Bake: Bake uncovered until the peppers are softened, the filling is hot, about 20 minutes.

7. Puree avocado and add to the stuffed peppers or drizzle with toasted sesame oil instead of cheese

8. Cool for 5 minutes before serving.