This dish evolved in the usual way, pretty much as an experiment. There wasn’t a clear vision of the end result. It started out as an attempt to make a vegan cheese-like sauce which I intended to use with oven roasted cauliflower. Then I discovered there was no cauliflower in the house. I made the sauce anyway. As usual, I have no record of amounts other than: some of this, some of that, a little of this and a little of that.
The sauce consisted of roasted red peppers, raw cashews, nutritional yeast flakes, sesame seeds, hulled hemp seeds, paprika, onion powder, dried dill weed, mustard powder, turmeric, salt, olive oil, lemon juice. These were all blended into a smooth, fairly thick, sauce.
There were a few Poblano peppers in the refrigerator. I chose the largest one and, using a canister torch, charred it until the skin curled and blackened. While still hot from charring with the torch I put it in a paper bag to steam and sweat.
When it had cooled I rubbed the charred skin off under running water, cut a slit from top to bottom and pulled out all the seeds and ribs under running water, leaving the stem intact. I stuffed the pepper full of refried black beans.
The stuffed pepper went into a lidded casserole dish on top of some of the sauce I had made and more was poured on top.
I baked this in the oven at 425º with the lid on. When the pepper had softened I sprinkled bread crumbs on top and put it back under the broiler without the lid until the bread crumbs browned.
I wouldn’t describe the sauce as cheesy as hoped, however The dish was delicious. Next time I do this dish, for textural contrast, I will use veggie-burger as a stuffing (keeping it vegan). Of course, cooked beef burger could be used instead.