Mild poblano peppers stuffed with rice, beans, and cheese, then baked until tender. A flavorful and slightly spicy entrée perfect for dinner.

Ingredients

• 4 poblano peppers
• 2 tablespoons olive oil
• 1 (12 ounce) package vegetarian burger crumbles
• 1 (1.25 ounce) package chili seasoning mix
• 1/2 cup shredded pepperjack cheese

Directions

1. Preheat an oven to 350 degrees F (175 degrees C).
2. Bring a large saucepan of water to a boil. Slice the poblanos in half lengthwise and remove the seeds and stems. Place cleaned peppers in boiling water; cook until soft, about 4 minutes. Drain.
3. Heat olive oil in a large skillet. Stir in vegetarian crumbles and chili seasoning mix. Cook, stirring, until crumbles are hot, about 5 minutes. Fill the cooked peppers with the seasoned crumbles; top with pepperjack cheese. Arrange stuffed peppers on a baking sheet.
4. Place peppers in preheated oven until cheese is melted, about 10 minutes.