Roasted Pepper & Mushroom Enchilada Bake

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Ingredients:

-2 poblano peppers

-2 anaheim peppers

-1/2 tablespoon olive oil

-1, 16 oz jar of green chile sauce

-2, 4 oz cans of sliced mushrooms, drained

-12 corn tortillas

-1 cup of shredded cheese (I used cheddar, but you can use whatever you have)

Preheat the oven to 350 degrees. Place the peppers on a baking tray, drizzle with oil and sprinkle with salt. Roast in the oven until fork tender. Let the peppers cool, then remove the seeds and stem. Chop the peppers into bite sized pieces.

This dish will have 3 layers of corn tortillas. In a casserole dish, line the bottom with 4 corn tortillas. Top with 1/3rd of the green chile sauce, 1/3rd of the peppers and mushrooms, and 1/3rd of your cheese. Repeat this step 2 more times. Bake in the oven for 30-40 minutes, until cheese is melted and the casserole is warmed through. You can serve this with fresh cilantro, sour cream, salsa, and/or lettuce on top. Enjoy!

Vegetarian Stuffed Peppers with Tofu & Zucchini

Stuffed Pepper

Yield: 4 stuffed peppers

-4 peppers, I prefer to use red/yellow/or orange because they are sweeter

-1 large zucchini, diced

-1/2 white onion, diced finely

-2 cloves garlic, minced

-1 tsp cumin

-1 tsp cayenne pepper

-1 tsp salt

-1 package extra firm tofu, crumbled

-1/2 cup Red Hot Buffalo Wing Sauce

-2 cups shredded extra sharp cheddar cheese

-2 tablespoons olive oil

Preheat the oven to 375 degrees.

Cut the tops off of each of the peppers and remove the seeds from the insides of the peppers. Place them in a large glass pan with about 1/4 inch water on the bottom. Cover the pan with aluminum foil and place the peppers in the oven for 10 minutes. Remove them from the oven and set aside until we fill them later.

In a large skillet, turn the heat to medium-high and add 1 tablespoon olive oil. Add the diced onions and diced zucchini to the pan. Stir frequently until they get tender, then add the minced garlic, salt, cumin, and cayenne pepper. Stir well until the seasoning is evenly distributed. Turn off the heat and set aside.

In another skillet, add the remaining 1 tablespoon of olive oil on medium-high heat. Crumble the tofu so that it resembles small pieces of feta cheese. Add the tofu into the skillet and cook until it begins to caramelize and brown a little bit. Add the buffalo wing hot sauce and stir well. Cook for another 2-3 minutes then turn off the heat.

To fill the peppers, place about 1 tablespoon of cheddar cheese on the bottom of each pepper, then rotate spoonfuls of the zucchini mixture and the tofu mixture back and forth in the pepper. Once the peppers are full, top with another 1 tablespoon of cheddar cheese. Cover them with aluminum foil again and cook for another 30 minutes, until the peppers are tender. I took the aluminum foil off for the last 5 minutes so the cheese on top would get golden brown. Enjoy!