Instructions:
- 10 Fresh Poblano peppers
- 2 cups Vegetarian Carnitas (beef)
- 1 cup Tomato Sauce
- 1 cup Cashew Cheese Sauce
- 4 cups Water
- Cut off stem ends of peppers and remove seeds.
- Save the ends for later use.
- Boil water and put peppers inside, cover and remove from heat.
- Allow to remain in water at least 5 minutes, then remove and drain each pepper.
- Stuff each pepper with Carnitas and replace stem ends on pepper like a cap.
- Put 1/2 cup tomato sauce on bottom of baking caserole dish and lay each stuffed pepper side by side.
- Top with remaining tomato sauce and cheese.
- Bake at 350 F for 30 minutes.
Serving Suggestions: - with Pico de Gallo and chips
- with Spanish Rice
- with a fresh vegetable salad
