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
Preheat an oven to 350 degrees F (175 degrees C).
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 5 minutes. Drain.
Heat olive oil (I used vegetable 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.
Place peppers in preheated oven until cheese is melted, about 10 minutes.
I only used 3 peppers and filled them with extra 'meat'. For those of you who would like to make these with real meat, just fry up some hamburger instead.
These are delicious on their own, but we decided to cut the peppers up in strips after they were finished cooking and serve them in fajita-size tortillas with garlicky black beans, salsa, sour cream, and lettuce.
You will definitely want to go back for seconds!