Stuffed Chile Peppers.

Ingredients:
1 medium poblano pepper, split and seeded
1 medium banana pepper, split and seeded
4 tablespoons Tofutti cream cheese
2 teaspoons spicy lime relish/chutney
1 clove garlic, minced
1 serrano chile, minced pinch of cayenne
juice of 1/2 lime

instructions:
1.) Preheat the oven to 350 degrees fahrenheit. In a small mixing bowl, add the Tofutti cream cheese, spicy lime relish or chutney, minced garlic, minced serrano, cayenne, and 1/2 of the lime juice. Stir to combine. 

2.) Stuff each split pepper with 1/4 of the cream cheese mixture, about 1 tablespoon per pepper halve. 

3.) Put peppers on a baking sheet and bake for 5-10 minutes.

4.) broil peppers for a few minutes until cream cheese is browned and bubbly. Serve warm with lime juice sprinkled on top. 

Serves 1-2.