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Stuffed Pablano Chili's
I love Stuffed Pablano Chili's and wanted to make something that was dairy free, gluten-free and gooey! This will be a hit with the whole family!
Prep Time
15
minutes
mins
Cook Time
45
minutes
mins
Total Time
1
hour
hr
Course:
entree
Cuisine:
Mexican
Servings:
4
servings
Calories:
389
kcal
Author:
My Vegan Gluten-Free Life
Ingredients
4
poblano chili's
Large can enchilada sauce
8
onz package Daiya Mozzarella Shreds
Cheez:
2
cups
water
boiling
3/4
cup
cashews
1
tsp
sea salt
if you use salted cashews omit the sea salt
1/4
cup
nutritional yeast flakes
2
Tbsp
fresh lemon juice
1
tsp
onion powder
1/4
of small red bell pepper
Instructions
Cheez:
Place all Cheez ingredients into high-powered blender and whiz until very smooth, set aside.
Rinse Poblano Chili's in water, cut off the top and remove seeds.
Stuff the chili with Daiya Mozzarella Shreds as full as the chili's can hold.
Place stuffed chili's in baking dish.
Cover stuffed chili's with Cheez sauce.
Cover everything with the Enchilada sauce.
Bake at 350 degrees for 45 minutes and serve with dollop of vegan sour cream.
Notes
Nutritional values are based on one serving
Nutrition
Calories:
389
kcal
|
Carbohydrates:
36
g
|
Protein:
10
g
|
Fat:
23
g
|
Saturated Fat:
5
g
|
Sodium:
799
mg
|
Potassium:
438
mg
|
Fiber:
7
g
|
Sugar:
10
g
|
Vitamin A:
1240
IU
|
Vitamin C:
109.8
mg
|
Calcium:
65
mg
|
Iron:
3.4
mg