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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
4 large poblano chilies |
1 14-ounce package soft tofu |
1 garlic clove, minced |
1 onion, finely chopped |
3 cups cooked rice, reheated |
1 tomato, chopped |
2 tablespoons olive oil |
2 tablespoons fresh parsley, chopped |
2 teaspoons kosher salt |
1 cup white cheddar, shredded |
coconut rice with winter squash |
Directions:
1. Cut a slit lengthwise down the sides of the chilies.
2. Remove the seeds. Transfer the chilies to a baking sheet. In a
3. large bowl, mash tofu. Add garlic, onion, rice, tomato, olive oil, parsley, and salt and mix well. Stuff the peppers with the rice filling and bake in a 450° F oven
4. for 30 minutes. Top each pepper with 1/4 cup shredded white Cheddar
5. and continue baking until the cheese melts, about 3 minutes more.
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