1. To a large pan over medium heat, add 1 tbsp of oil, and add in 1/2 of an onion (diced small). Sauté for 3 minutes then add in chopped carrots and potatoes. Cook on medium low heat, adding 1/2 cup of water or broth then cover with lid to help steam. 
2. Once the veggies are cooked, add in minced garlic and plant-based ground beef & cook for 7 minutes or until browned, season with salt and pepper. 

For the salsa

1. Add the salsa ingredients to a blender and blend until smooth. Pour 1/2 cup of the sala to the picadillo and cook for an additional 10 minutes over medium/ low heat.

For the peppers

1. Roast peppers over an open flame or in a preheated oven on broil high setting for 2 minutes on each side or until charred.
2. Place peppers in a bowl, cover with plastic wrap; let steam for 10 minutes. Carefully remove plastic wrap and peel the skins from the peppers. Cut a 2 inch slit vertically, then carefully remove the seeds. Stuff the pepper with 2 spoonfuls of picadillo, then close pepper, *you can use a toothpic to secure it tight*

For the assembly

1. Heat frying oil in a shallow pan at medium/ low heat. In a bowl, combine batter ingredients, mix to combine. Carefully dip in the pepper covering both sides evenly. Add to hot oil and cook for 2-3 minutes on each side or until golden. 
2. Meanwhile, in a separate pan over medium low heat, add 1 tbsp oil then add 1/4 white onion, thinly sliced and saute for 2 minutes then pour the remaining salsa and cook for 10 minutes or until color deepens. 
3. Add the fried peppers to the salsa then serve with more salsa on top and enjoy.