Would love recipe for this. Got one to share? Thanks.
carolg

CHILI RELLENOS by Robert Yarosh and Lisa Soto

(requires a dehydrator)

For the Paté:
1/2 c. pumpkin seeds, soaked
1/2 c. almonds, soaked
1/2 c. walnuts, soaked
1/2 c. chopped red peppers
1/2 onion, chopped
1 1/2 T Mexican seasoning
1/2 c. fresh cilantro
3 cloves garlic
1/2 tsp. Celtic sea salt
1 T. yellow miso
6 to 8 Hatch chili peppers

For the Cheese:
1 tsp. yellow miso
1 tsp. tahini

For the Salsa:
3 tomatoes, diced
2 mangos, diced
2 avocados, diced
1/2 red pepper, diced
1/2 cup papaya, diced
1/4 jalapeno, diced
2 cloves garlic [pressed I guess]
3 green onions, chopped
1/4 tsp. Celtic sea salt
1/4 c. olive oil
1/4 c. fresh lime juice
1/2 bunch fresh cilantro, chopped
1/2 tsp. chili powder

Directions:

Combine the pumpkin seeds, almonds, walnuts, red peppers, onion, Mexican seasoning, cilantro, garlic, sea salt and yellow miso in the paté ingredients list in a food processor and blend to a chunky paté.

Stuff the chili peppers with the paté. Place the chilis in your dehydrator at 115 degress Fahrenheit for 2 hours.

To make the cheese, combine the yellow miso with 1 tsp. tahini and 2 tsp. water in a bowl and mix well.

Mix together all the salsa ingredients in a bowl. Top the warm rellenos with the salsa and cheese. Enjoy!

Wow that sounds yummy. Let us know how it tastes.