Poblano Pepper Casserole

This Poblano Pepper Casserole is a vibrant and hearty vegan dish that layers roasted poblano peppers with a savory black bean filling and creamy cashew sauce. Bursting with flavor and nutrients, it's perfect for a comforting weeknight meal.

Ingredients

• 2 large poblano peppers
• 1 cup cooked black beans (drained and rinsed)
• 1/2 cup corn kernels (fresh or frozen)
• 1/2 cup cooked quinoa
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup nutritional yeast
• 1/2 cup raw cashews (soaked in water for 4 hours and drained)
• 1/4 cup water
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• Fresh cilantro for garnish (optional)

Steps

1. Preheat your oven to 200°C (400°F).
2. Roast the poblano peppers on a baking sheet for about 20 minutes, turning occasionally until the skin is blistered and charred. Remove from the oven, cover with foil, and let them steam for 10 minutes.
3. While the peppers are cooling, prepare the filling by combining cooked black beans, corn, quinoa, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper in a mixing bowl. Stir well to combine.
4. In a blender, combine soaked cashews, water, lemon juice, and nutritional yeast. Blend until smooth and creamy, adding more water if necessary to achieve a pourable consistency.
5. Once the poblanos are cool to touch, carefully peel off the skin, remove the seeds, and slice them in half lengthwise. Place the halved peppers in a baking dish, cut side up.
6. Fill each poblano half with the black bean filling mixture, and drizzle the cashew sauce over the top.
7. Bake the casserole in the preheated oven for 20 minutes until heated through and slightly golden on top.
8. Garnish with fresh cilantro before serving.

Nutrition

• Calories: 400
• Protein: 15 g
• Carbs: 55 g
• Fiber: 15 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from poblano peppers, which help reduce inflammation.
• High in fiber from black beans and quinoa, promoting digestive health.

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