Stuffed Poblano Peppers
These vibrant stuffed poblano peppers are a healthy and satisfying plant-based meal. Packed with fiber-rich brown rice and pinto beans, they are broiled for a smoky flavor and baked until perfectly tender. Drizzled with a creamy avocado cilantro dressing and vegan queso, this Mexican-inspired dish is a flavorful alternative for both meat-eaters and vegans.
Instructions
- 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.
Nutrition Facts
Per portion