Stuffed Poblanos

Preheat the oven to 425°F. Add sun-dried tomatoes to a small bowl with ¼ cup hot water to rehydrate. Cut poblano peppers in half and remove the seeds. Thinly slice the radishes. Quarter the grape tomatoes. Zest, halve and juice the lime. Peel and mince the garlic. Drain and rinse the black beans. TIP: We will use both the tomatoes and the soaking water.

Drain the rehydrated tomatoes and reserve the soaking water. Add rehydrated tomatoes, cauliflower florets, walnuts, chorizo spice blend, nutritional yeast, and 1 tsp salt to a food processor, and pulse until pieces are the size of rice grains, 10 to 12 pulses. Heat 2 tsp vegetable oil in a large nonstick skillet over medium heat. Add the cauliflower walnut meat and cook, stirring occasionally until lightly browned, 6 to 8 minutes. Add 2 tbsp reserved tomato water, cook for an additional minute, and remove walnut meat from heat. TIP: You will use the food processor again in a later step; there is no need to rinse it.

Place halved peppers into an 8x8 baking dish. Divide cauliflower walnut meat between the peppers. Add ¼ cup water and 1 tbsp vegetable oil to the baking dish. Cover the baking dish with foil and bake until peppers are soft but still hold their shape, 18-20 minutes. Remove foil and bake, uncovered, another 4 to 5 minutes.

Add beans, sour cream, just half the lime juice, minced garlic, 1 tbsp water, and a sprinkle of salt and pepper to the food processor. Blend black bean purée until smooth, 4 to 5 minutes.

Add sliced radish, quartered tomatoes, lime zest, the remaining lime juice and a pinch of salt to a medium bowl and mix the tomato radish salsa. Spread black bean purée on plates. Add stuffed peppers and top with tomato radish salsa. Enjoy!