Vegan Stuffed Pasilla Peppers with Habanero Pesto
This Mexican chile pepper is called “Chilaca” when used fresh. In California the Poblano chile is often called Pasilla. Since most of these are bought and distributed from California this mislabeling often carries over into the supermarkets nationwide causing alot of confusion. This chile is very mild and is usually consumed in the dry form to make the famous Mexican ‘mole’ sauces.
Yields 4 Servings
- 2 cups loosely packed fresh basil
- ¼ cup pine nuts
- 4 cloves garlic
- ¼ cup loosely packed cilantro
- ¼ cup vegan parmesan shreds (we used Follow Your Heart vegan shreds)
- 3 habanero peppers, deveined of all seeds
- 6-8 tablespoons olive oil
- ½ teaspoon Pink Himalayan salt
- ¼ teaspoon ground cumin
- ½ cup tricolor quinoa
- ¾ cup vegetarian chicken broth
- 3 cloves garlic, minced
- ½ small white onion, minced
- 1 teaspoon vegetable oil
- 1 teaspoon taco seasoning mix
- 4 Pasilla peppers
- 4 cloves garlic, minced
- 1 – 12 ounce package soy chorizo
- 1 cup vegan shredded cheese (we used Daiya Classic Blend Shreds)
- 1 cup corn (organic, if possible)
- 3 teaspoons vegetable oil, divided
- Salt and pepper to taste
- Habanero pesto (recipe and instructions included)
- Red onion
- Minced cilantro
- Heat oven to 400 degree F.
- Mix all ingredients in a food processor and blend on high for about a minute.
- Store, covered in the refrigerator until ready to be used.
- Before cooking, rinse quinoa thoroughly. Place quinoa in a fine mesh strainer and rinse under cold running water for about 30 seconds to a minute.
- In a saucepan, combine quinoa, broth, and taco seasoning.
- Bring to a boil.
- Reduce to a simmer, cover and cook until quinoa is slightly translucent, about 15-20 minutes. Set aside.
- Place peppers in oven and broil on high until very slightly charred and soft enough to cut through easily, about 1-2 minutes.
- Remove peppers from oven and cut a slit down the middle of the peppers, lengthwise.
- Using a spoon, remove as many seeds as you can. Set peppers aside.
- In a pan on medium high heat, add two teaspoons oil.
- When oil is hot, add soyrizo and cook according to package directions.
- Add garlic, corn, and quinoa. Cook an additional 5 minutes on medium high heat.
- Remove pan from heat and toss the cheese in the mixture.
- Brush each pepper with remaining teaspoon of oil.
- Once soyrizo mixture is cool enough to handle, begin stuffing the peppers.
- Stuff each pepper generously with stuffing mixture and place in an oven safe pan
- Bake stuffed peppers on 400 degree F for 30 minutes.
- Top each pepper with an additional teaspoon of shredded cheese and bake an additional 10 minutes.
- Remove peppers from oven and let sit at room temperature for 5-10 minutes before serving.
- Garnish with habanero pesto, red onion, and cilantro.