Yes, there has been a theme here recently while I find new, wonderful uses for black soy beans. This black soy bean stuffed poblano peppers recipe brings another Mexican-style dish using poblano peppers which bring a slightly spicier, more full-bodied flavour to the dish.
Vegan Keto Black Soy Bean Stuffed Poblano Peppers Recipe
Ingredients:
- 3 poblano peppers, sliced in half lengthwise, seeds and stems removed (*or other similar sized mild peppers)
- 1 cup keto salsa
- 1 can black soy beans, drained and rinsed
- ¼ cup yellow pepper, diced
- ⅓ cup white mushrooms
- 2 green onions, chopped
- 1 teaspoon ground cumin
- 1 teaspoon mild chili powder
- Cayenne, to taste
- Flaky sea salt (like Maldon or Fleur de sel and freshly ground freshly ground black pepper (to taste)
- 1 cup vegan shredded cheese, divided (*Or use manchego or aged cheddar if not vegan)
- Chopped cilantro for serving (optional)
Directions:
Put the peppers in a baking dish skin side up. Broil on high for about 7 minutes, then flip the peppers and broil 7 minutes more.
While the peppers are broiling, prepare the filling. In a large saucepan, combine the beans, green onions, salsa, a handful of the shredded cheese, cumin, chili powder, and cayenne. Season with salt and pepper to taste. Heat the filling a few minutes over medium heat until warm.
Arrange the pepper halves skin side down in a baking dish, and spoon the filling into each half. Top the filling with shredded cheese and broil until the cheese is melted, for about 2 minutes. Serve warm. If desired, garnish with chopped cilantro and sour cream (vegan or standard).
Did you give this keto black soy bean stuffed poblano peppers recipe a try? If so, let me know what you think in the comments. Or if you share any pics on Instagram, tag me so I can see your creations.
