Peppers are an excellent source of vitamin C. In addition, they are diuretics and help regulate cholesterol. You get all these benefits with this tasty recipe.Ingredients
- – 2 cups of cashew nuts
- – 5 garlic cloves
- – 1/3 cup white onion cut into small cubes
- – ¾ cup nutritional brewer’s yeast
- – 2 teaspoons of sea salt
- – 1 teaspoon of white vinegar
- – ½ teaspoon chili powder
- – ½ teaspoon ground mustard seeds
- – 2 cups of macaroni
- – 2 tablespoons of breadcrumbs
- – 4 poblano peppers
Preparation1. To make the sauce, soak two cups of cashews in four cups of water for at least six hours.
2. Heat a tablespoon of olive oil in a small skillet. Add the chopped onion and sauté over medium heat for two minutes. Add the crushed garlic cloves, and cook until the onion is translucent and aromatic. This will take approximately five minutes.
3. Strain the cashew nuts and keep the water. Place them in a food processor along with ½ cup of the water you soaked them in, yeast, salt, vinegar, chili powder, mustard seeds, cooked onions, and garlic. Process until you get a smooth paste with a consistency similar to that of mayonnaise. You may need to add more water.
4. Cook the macaroni according to the package instructions. When they are ready, add the sauce.
5. Place the peppers on a tray covered with parchment paper and roast them for approximately 10 to 15 minutes at 190°. You will only need them to begin to soften.6. Remove the peppers from the oven and cut them in half, lengthwise. Carefully remove the seeds and fill them with the macaroni sauce.7. Mix two tablespoons of breadcrumbs with half a tablespoon of olive oil. Cover them with this preparation and take them back to the oven.8. Grill them for about five minutes, until the crust on top is crisp.
Sources: Macaroni and Cheese Stuffed Chile Peppers
Share on social networks: