4 Poblano peppers
1 cup cooked brown rice
1 cup mashed black beans
8 medium crimini mushrooms, diced
1 cup Daiya mozzarella cheese
1 diced tomato
Roast the Poblano peppers by placing them in a toaster or conventional oven on broil until the skin bubbles and they become lightly browned. Immediately place them in a ziplock baggie, using tongs. Let sit for a few mins. Remove them from the baggie and peel the skin off. Sautee the mushrooms until translucent, preferably with Italian spices. Mix the cooked rice with the mashed black beans, the mushrooms, tomato and Daiya mozzarella cheese (modify the ingredients to a mixture of your liking-i.e. more or less cheese or rice). Slit the peppers on one side lengthwise, clean the seeds out. Stuff with the rice mixture and place in a greased baking dish. Cook until the cheese melts at 350 degrees. Enjoy!!!
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