Updated: Jul 17
Stuffed Jalapeños (2 Servings)
1 hour prep + cook time
6 jalapeños cut in halves with seeds scooped out
2 portabello caps with gills scooped out slivered
1 cup cooked rice
1 lb fake meat (we used chorizo and chicken separately for variety)
1/2 cup Mexican cheese
1/2 cup Veganaise
2 tbsp salsa
1 tbsp olive oil
2 tsp garlic powder
2 tsp cumin
Salt and pepper to taste
Cover bottom of pan with olive oil. Add fake meat and cook on medium, covered until brown. Cut into smaller pieces with a spatula. Add mushrooms and rice to meat, cover and cook on low until mushrooms are cooked. Mix veganaise, salsa, garlic powder and cumin in a separate bowl. Fill jalapeño halves with a scoop of meat mix, cover fillings with sauce, and sprinkle cheese on top. Grill on aluminum foil that is covered with olive oil on medium until bottoms of peppers are brown or black.
*If you don't have a grill, bake at 450 degrees until bottoms of peppers are brown or black.
We topped with guac and enjoyed them hot!