Step 1 - The Peppers
In your oven place poblano peppers in a lined baking sheet under the broil setting and allow the peppers to blister/ char on all sides.
You can also do this directly on a gas range or in your air fryer using the roast setting for 5 - 10 minutes / depending on your appliance.
Once the peppers are ready, place them in a plastic bag, seal the bag, and allow the peppers to rest for 20 -30 minutes. This makes the skin of the peppers easiest to remove.
To remove the skin, with your fingers pull the blistered skin, DO NOT RINSE UNDERWATER THIS WILL REMOVE THE BEAUTIFUL ROASTED NATURAL FLAVOR.
Once the skin is removed with a sharp knife cut along one side of the pepper and with a spoon remove all the seeds. Set aside and make the filling
Step 2 - The Filling
In a large bowl crumble the tofu into small pieces, and add the mushrooms, mix well to combine, now add all the spices, and stir to incorporate all the spices into the tofu and mushroom mixture. The mixture will appear somewhat dry, but DO NOT ADD ANY LIQUID. The mushrooms will release their own natural juices.
This mixture can be made the day before to aid in the faster preparation of the peppers With a spoon add filling to each pepper, about 1⁄2 cup of filling should be enough. Use a toothpick to close the peppers up so the filling won’t fall out.
Step 3 - The Coating
In a large bowl add chickpea flour and vegetable stock and blend until it’s a smooth consistency. Once peppers are stuffed, seal them with a toothpick and roll the peppers in the mixture and place in a heavy non-stick pan and cook until golden brown. You can also place it in the air fryer and cook until golden brown. I use the Air Fry setting at 400 degrees for 8 minutes. Set aside as you prepare the sauce.
Step 4 - The Sauce
In a high-speed blender place all ingredients and blend into a sauce. Add the stock to a large pan, pour sauce and cook over medium-high heat and allow to simmer. Add the stuffed peppers, cover with a lid and let cook for 10 minutes.
You can also place in the oven at 400 degrees for 30 minutes, place aluminum foil over the baking sheet to keep the peppers from burning.
