Chickpea and Potato–Stuffed Poblano Peppers

Step 1

For chickpea sausage, in an extra-large skillet cook mushrooms over medium-high 6 to 8 minutes or until lightly browned and tender, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking.

Step 2

In a large bowl combine the next five ingredients (through cayenne). In a food processor combine mushrooms, chickpeas, almonds, and 1 Tbsp. water. Pulse until chopped. Add mixture to seasonings in bowl; stir to combine.

Step 3

Place potatoes and onion in a steamer basket set in the extra-large skillet. Add water to just below basket. Bring to boiling. Steam, covered, 12 to 14 minutes or until tender. Add steamed potatoes and onion to mixture in bowl. Toss to combine. Stir in cilantro. Season with salt and black pepper.

Step 4

Make a lengthwise slit down one side of each poblano pepper. Carefully remove seeds and membranes with a small spoon, and rinse out any remaining seeds with water. Spoon chickpea sausage into peppers.

Step 5

Place filled peppers in the steamer basket in the skillet. If necessary, add water to just below basket. Bring to boiling. Steam, covered, 20 minutes or until peppers are crisp-tender and filling is heated through. Serve with lime wedges. If desired, top with additional cilantro.