SCRUMPTIOUS Saturdays: Almost-Vegan Stuffed Jalapenos

If I had left out the butter from the hash--a variation on my breadless stuffing from a some weeks ago--it would be certifiably vegan. Nevertheless, this is certainly a vegetarian hash-stuff, that goes well inside peppers. I'm still working on how to reduce the heat of the jalapenos...be careful.

Stuffed Jalapenos + 1 Anaheim Pepper

Equipment you will need: Several chopping boards, a large mixing bowl, a sharp knife for dicing vegetables and a narrow paring knife for hollowing out the peppers, a skillet, a wooden fork or spoon.

Ingredients you will need:

*Hash-Stuffing: 1 tart apple, diced; 1 small yellow onion, diced; 3 scallions, diced; 1 tbsp. fresh Rosemary; 2/3 cup diced tempeh; 1 quarter-cup oat-bran; 1 cup raw oats (steel-cut and/or flakes); 1/3 cup almond meal; 4 tbsp. melted butter; 1 1/2 cups diced, sauteed mushrooms, 1 tsp. cumin, 1 tsp. garlic powder (or two cloves pressed garlic); pepper to taste, 1 tbsp. chili powder.

*Peppers: 15 hollowed-out peppers (jalalpeno, green or Anaheim)

Notes: Try to find the biggest jalapeno peppers you can find; Anaheim chili peppers are bigger and will be easier to stuff. Green peppers are another option. Cut the tops off the peppers, and hollow out with a narrow, sharp knife, rinsing out the remaining seeds. Dice the mushrooms very fine, and saute them with butter in a skillet. Melt butter and mix in with remaining ingredients in a mixing bowl. Make sure all hash ingredients are finely chopped and diced. Stuff hash into peppers. Bake in oven at 325 degrees for 40 minutes.