Ok, given our trips to Mexico and the fact that my children are biracial and my husband is Mexican heritage, we eat a whole heck of a lot of Mexican food. So when I went vegg, I knew I'd miss it.

One of the things I ADORE is Stuffed Poblano Peppers. Now, DON'T let the name fool ya, because these are not

that spicy at all. Maybe a little. Keep in mind I am a big wussy about spicy stuff, and give them a try.

What makes this a recipe very much worth trying is the interesting ways the three very separate flavors compliment each other. You will never guess this incredible taste.

Need:

-Poblano Peppers- Buy one or two for each person you are serving. These are about the size of a man's hand, You'll want to get the larger ones because of the "stuffed"  part. I've also heard that the bigger ones are less spicy.

-"Stuffing"- No, not that kind. This is the ingredients that you'll stuff the peppers with. So, if you're cooking for a meat eater, like I do, may I recommend chorizo suasage instead of ground beef? It cooks the exact same way. For veggs, I recommend three chesses. For everyone, you'll want to add tomatoes, onions and possibly even mexican beans.

-Sauce- This is Mexican seasoning (I used Cumin, you could go for your fave), sour cream, milk and some kind of crumbly cheese like fresh parmesan.

Prepare the meat if you're cooking for a carnivore. Season it with Mexican seasonings of your choice. If you don't want to experiment with cumin and the like, go for one of those gringo pre-made packets.

Let your broiler heat up and then put the poblano peppers under it for about 5-10 minutes. You'll need to turn them often. I don't usually let them blacken myself, but I've seen recipes for that. I just heat them til the waxy skin is visible and they are softened.

Pull out the peppers and pull off the waxy skin. It'll be like you're peeling them, but don't cut into the green part too much. It'll be obvious which part you're supposed to remove, as the heat will have made it apparent.

Cut a slit down the length of the pepper and open it up. Take out the seeds and stem/core. You may want to use kitchen scissors for this.

Stuff each pepper. Think of the pepper as a soft taco shell. basically, you roll up the food into it. If your pepper is still firm enough, I guess you could stuff it like a bowl.

Put the pepper back under the brolier for a short time- just to melt the cheese and reheat the meat if you use it.

Pur the sauce over the pepper. (About 1 cup of sour cream and 2 tablespoons of milk, flavored with cheese and spices.)

VOILA! A gorgeous meal with three wonderful, distinct tastes combined.

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written by Allena Rose Tapia, January 25, 2008

ahhh you are a sneaky then!

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written by Mexican Food, January 22, 2008

I did it last night this is the easiest of all foods to subistute. I use alot of soy products (soyriso) and egg subistute when I batter something. There are a few soy products that my family doesn't have a clue aren't meat.