Name: Stuffed Poblano Peppers
Prep time: 27 min
Cook time: 62 min
Total time: 90 min
Yield: 4 servings
Ingredients: 12 cup water (for boiling rice); 1 cup brown rice (uncooked); 1 tbsp avocado oil (for sautéing); 0.5 medium white onion (thinly sliced); 0.5 tsp ground cumin (for rice); 0.25 tsp sea salt; 0.33 cup salsa (chunky red or green); 0.25 cup fresh cilantro (chopped); 4 null poblano pepper (whole); 1 tsp avocado oil (for brushing); 1 can pinto beans (drained); 0.25 tsp ground cumin (for beans); 1 pinch sea salt (to taste); null to_serve vegan queso; null to_serve creamy vegan dressing (avocado cilantro base); null to_serve hot sauce; 1 null avocado (sliced)

Instructions

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1

Boil water (12 cup) in a large pot. Add brown rice (1 cup) and cook for 30 minutes. Drain, return to the pot off heat, and cover for 10 minutes to steam.
2

Preheat the oven to a high broil. Lightly brush pepper (4 poblano) with avocado oil (1 tsp) and broil on a baking sheet for 2 minutes per side until blistered.
3

Let the peppers cool, then peel away the blistered skin. Remove the stems and seeds by cutting a slit down the side. Preheat the oven to 190 C.
4

Sauté onion (0.5 white) in avocado oil (1 tbsp) in a skillet over medium heat for 5 minutes until translucent.
5

Add the cooked rice, ground cumin (0.5 tsp), sea salt (0.25 tsp), salsa (0.33 cup), and fresh cilantro (0.25 cup) to the skillet. Stir and adjust seasoning.
6

In a separate pan, heat pinto beans (1 can) with ground cumin (0.25 tsp) and sea salt (1 pinch) until bubbly.
7

Place peppers in a greased dish and stuff generously with the rice mixture. Top with beans and extra [salsa]. Cover with foil and bake for 15 minutes.
8

Remove the foil and bake for a final 15 minutes until the peppers are tender.
9

Serve warm with [vegan queso], [creamy vegan dressing], [hot sauce], extra cilantro, and avocado (1) slices.