I was so happy to see reasonably priced ($1.99 or $2.99 lb, can't remember now) poblano peppers at the Union Square Greenmarket here in NYC that I immediately grabbed a bunch! As recently as two years ago, they were priced at $12 in Whole Foods--yikes! I had some chili in the freezer (I almost always do) so I threw this easy meal together. If you don't have chili around you could used canned, but I'd suggest making a vat of this chili recipe. It's vegan high protein in its most delicious form, in my opinion! I used sharp cheddar for this dish, but you could easily use Daiya cheddar or Monterey Jack to keep the whole dish vegan. Note: Be prepared. There were absolutely no leftovers--this was one delectable dinner!
Here's the recipe for the chili.
For the stuffed poblano peppers, set the oven to 375 F, fill each halved, seeded pepper with chili mixture. Place in a baking dish to fit which has been filled with about an inch of crushed tomatoes (I used canned) and covered with shredded cheese of your preference. I topped each pepper with a slice of cheese, but then, I am a cheese fanatic!
Cover the dish with aluminum foil. Check the peppers at 45 minutes to see if they have softened. If they have, remove foil and bake for another few minutes until cheese has browned.
Six pepper halves serve two.