I got inspiration from the traditional Mexican Chili Relanos that are served with tomato sauce. I wanted to make something a bit healthier and as an appetizer.
This is a super quick dish that can be served within minutes!
1-2 poblano or any large mild chili pepper such as banana pepper
2 T vegan cheese
1 T chopped mint (pudina)
1 T chopped cilantro (dhaniya)
1 t chopped green chili (e.g. jalopeno, thai pepper)
Turn on oven at 375 deg F. (190 C) Slit the chili pepper and carefully take the seeds and core out and discard. Mix the cheese, mint and cilantro and stuff in the pepper. Bake for 20 minutes till the cheese melts out of the pepper. Garnish with the spicer chili on top. To serve, cut the pepper horizontally into 1/4″ slices and serve on crackers or corn chips.