Stuffed Jalapenos (Vegan)

Submitted By: Downhome

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Difficulty: easy Prep Time: Fifteen Minutes Total Time: Under an hour

10 jalapenos, split lengthways and seeded
2 tbsp extra virgin olive oil
1/4 tsp salt
1/4 tsp black pepper
Filling
3 tbsp extra virgin olive oil
1 cup onion, minced
6 button mushrooms, minced
2 cups butternut squash, very small dice
3 tbsp fresh garlic, minced
2 tbsp tomato paste
1 tsp ground cumin
1/2 tsp black pepper
3/4 tsp kosher salt
3/4 cup coconut cream (the hard part on top of a can of coconut milk)
2 tsp lime juice

Fresh parsley for garnish (optional)
The night before, refrigerate the can of coconut milk (do not shake). This will allow you to easily scrape off the cream when the can is opened. (Note: You can use the leftover coconut cream/milk/water for smoothies!) The day of, preheat oven on "broil." Mix the 2 tbsp of oil, salt and pepper together and brush both the inside and outside of the peppers with the mixture and place on a baking sheet. Broil (outside facing up) for about 5-7 minutes (the skin should just start to turn dark and possibly blister). Remove from the oven to a rack, and set the oven to 375F. Heat the 3 tbsp of oil over medium-high heat and sautÃ© the onion, mushrooms, squash and garlic until squash starts to soften. Add spices and tomato paste; cook for 5 minutes over medium heat. Add coconut cream, cooking until the coconut cream has melted and the squash is completely cooked (about 5-10 minutes). Stir in lime juice. Divide the mixture between the jalapeno halves and bake for about 10 minutes. The filling will dry a little and start to form a crust. Serve with your favourite dip. Yield: 5 servings