Vegan Stuffed Pasilla Peppers with Spicy Pesto

Mix all ingredients in a food processor and blend on high for about a minute.

Before cooking, rinse quinoa thoroughly. Place quinoa in a fine mesh strainer and rinse under cold running water for about 30 seconds to a minute.

In a saucepan, combine quinoa, broth, and taco seasoning. Bring to a boil.

Reduce to a simmer, cover and cook until quinoa is slightly translucent, about 15-20 minutes. Set aside.

Place peppers in oven and broil on high until very slightly charred and soft enough to cut through easily, about 1-2 minutes. Remove from oven & cut a slit down the middle of the peppers lengthwise. Use a spoon to remove as many seeds as you can. Set peppers aside.

Heat oven to 400°

In a pan on medium high heat, add two teaspoons oil. When oil is hot, add soyrizo & cook according to package directions. Add garlic, corn, and quinoa. Cook an additional 5 minutes on medium high heat.

Remove pan from heat and toss the cheese in the mixture. Brush each pepper with remaining teaspoon of oil.

Once soyrizo mixture is cool enough to handle, begin stuffing the peppers. Stuff each pepper generously with stuffing mixture and place in an oven safe pan. Bake for 30 minutes.

Top each pepper with an additional teaspoon of shredded cheese and bake an additional 10 minutes.

Remove peppers from oven and let sit at room temperature for 5-10 minutes before serving.

Garnish with pesto, red onion, and cilantro & enjoy!