Healthy Chile Rellenos (sort of)

mmm, Chile Rellenos. A Poblano or Anaheim Pepper stuffed with cheese, battered and deep fried. Doesn't get more delicious. I REALLY like them, but they're too unhealthy to eat ever very often. So, I decided to try something healthier and it turned out pretty good, so I thought I'd share the recipe.

Tofu Chile Rellenos

1         Poblano Pepper 9 oz     Firm Tofu 1 T      Strong Cheese, fine grated (I had Pecorino Romano in the fridge, so that's what I used) 2         Cloves Garlic, chopped 1 t       Italian Seasoning 1 t       Fresh Chives, chopped 1 t       Fresh Rosemary, minced 1 t       Worcestershire Sauce 2 T      Milk            Salt & Pepper to taste            Bread Crumbs Half Poblano Pepper with stem still in. Remove seeds and innards. Put tofu, cheese, garlic, Italian seasoning, chives, rosemary, worcestershire, milk, salt & pepper in food processor. Blend until smooth. Spoon into pepper halves and sprinkle top with bread crumbs. Bake at 350° for about 30 minutes.

Serve with spicy roasted potatoes and an avacado and tomato salad.