Source: dLife

Spicy vegetable and rice loaf stuffed in fiery poblano chilies.

Servings

4 Chili Peppers, green, whole , cut lengthwise into halves, seeded (poblano)
1 cup vegetarian protein crumbles
0.5 cup Stuffing, corn bread, dry mix
1.25 cup low sodium vegetable broth
1 cup cooked long grain brown rice
0.75 cup low sodium shredded mozzarella
0.75 cup frozen sweet corn kernels , thawed
0.75 cup chopped zucchini
0.33 cup chopped red bell peppers
0.33 cup chopped green bell peppers
1 tsp sliced jalapeno pepper
1 tsp oregano leaves
0.5 tsp ground cumin
1 pinch salt
1 pinch black pepper
1 eggs
1 pinch fresh cilantro , chopped

1 Preheat oven to 350 degrees F.
2 Soak poblano chilies in boiling water 3 minutes. Strain well.
3 Mix vegetable protein, stuffing, and broth in a bowl. Let soak until broth is absorbed, about 5 to 10 minutes. Add in rice, cheese, corn, zucchini, bell peppers, jalapeno chili, oregano, and cumin. Sprinkle with salt and pepper and add in egg.
4 Spoon mixture into poblano chili halves and lay on a baking sheet. Cover baking sheet with aluminum foil and roast 45 minutes. Top with cilantro.

Poblano chilies can be very spicy, use sweet bell peppers if desired.