First things first, this recipe got a solid approval from a self proclaimed “picky non-vegan”, so yeah patting myself on the back. Originally this recipe was a twist on a Chile Rellano, then it kind of turned into a Mexican stuffed pepper. Either way, they’re delicious and full of protein!

Ingredients

• 6 ounces of Soy Chorizo (I get this brand at Whole Foods)
• 1 cup dry brown lentils
• 3 cups water or vegetable broth
• 1 package mushrooms, chopped
• 1 onion, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, finely chopped
• Salt & Pepper to taste
• 4 poblano peppers, sliced in half and seeded
• 1 cup + 1/2 cup vegan cheese
• Cilantro (for garnish)

Directions

1. Cook lentils in boiling water until tender, about 20-30 minutes. You can even get away with over cooking them a bit here!
2. In a small amount of oil, sauté onion, mushroom, bell pepper, and garlic until soft.
3. Squeeze soyrizo out of the casing and break up in the pan with sautéed veg.
4. Once the lentils are cooked, add in lentils and stir to combine.
5. Mix in 1 cup vegan cheese, and fill the sliced poblano peppers.
6. Top all the stuffed peppers with 1/2 cup vegan cheese.
7. Bake in the oven for 30-40 minuets or until peppers are soft.
8. Top with cilantro and ENJOY!