Vegan Stuffed Poblano Peppers

• Vegetarian
• Gluten free

• Produce

  • 1 Avocado
  • 1/4 cup Cilantro
  • 1 Cilantro, fresh
  • 1 tsp Grape, seed
  • 1 15-ounce (425 g can Pinto beans
  • 4 Poblano peppers, skin on
  • 1/2 White or yellow onion, thinly sliced (55 g

• Condiments

  • 1 Avocado cilantro dressing, Creamy
  • 1 Hot sauce
  • 1/3 cup Salsa, chunky red or green

• Pasta & Grains

  • 1 cup Brown rice

• Baking & Spices

  • 1/4 tsp Sea salt
  • 1 to taste pinch Sea salt

• Oils & Vinegars

  • 1 tbsp Grape seed oil

• Nuts & Seeds

  • 3/4 tsp Cumin, ground

• Dairy

  • 1 Green chili queso, Vegan

• Liquids

  • 12 cups Water

Found on minimalistbaker.com

Description

Ingredients

• 12 cups (2880 ml) water (yes, 12 cups)
• 1 cup (185 g) uncooked brown rice
• 1 Tbsp (15 ml) grape seed oil
• 1/2 white or yellow onion, thinly sliced (55 g)
• 1/2 tsp ground cumin
• 1/4 tsp sea salt
• 1/3 cup (85 g) chunky red or green salsa, plus more for topping
• 1/4 cup (15 g) cilantro, plus more for serving
• 4 poblano peppers, skin on
• 1 tsp grape seed, olive or coconut oil
• 1 15-ounce (425 g) can pinto beans, lightly drained (if unsalted, add additional salt)
• 1/4 tsp ground cumin
• Sea salt to taste (~ a pinch)
• Vegan Green Chili Queso
• Creamy Avocado Cilantro Dressing (using 1 whole avocado)
• Hot sauce
• Fresh cilantro
• Sliced avocado

Directions

• Add 12 cups water to a large pot and bring to a boil over high heat. Once boiling, add rice and cook for 30 minutes. Then drain for 30 seconds, return to pot off of heat, and cover for 10 minutes*. Set aside.
• In the meantime, preheat oven to high broil and place a rack at the top of your oven.
• Lightly brush whole poblano peppers with oil. Place on a baking sheet and broil on high for 1-2 minutes on each side, or until lightly blistered (see photo).
• Turn oven off broil and preheat to 375 degrees F.
• Let peppers cool for a few minutes, then peel away any blistered skin and use a paring knife to cut out the stem. Also cut a slit down one side of the pepper and use your hands or a spoon to scrape out the seeds. Set aside.
• Heat a large metal or cast iron skillet over medium heat. Once hot, add 1 Tbsp oil and onion and sauté for 4-5 minutes, or until soft and translucent.
• Next add cooked rice, cumin, 1/4 tsp sea salt, salsa and cilantro. Stir to combine. Taste and adjust seasonings as needed.
• In a separate small saucepan over medium heat, add pinto beans and season with cumin and sea salt to taste. Once bubbly and hot, remove from heat and set aside.
• Place peppers in a lightly greased, large baking dish (9x13-inch is best) and scoop generous amounts of the rice filling into each pepper using a spoon. Top with beans and a bit more salsa and cover the dish with foil.
• Bake peppers at 375 degrees F for 15 minutes, then remove foil and bake for another 10-15 minutes uncovered. The longer they bake, the more tender the peppers will become.
• Let cool slightly before serving with desired toppings (see options above). Best when fresh, though leftovers keep in the refrigerator for 2-3 days. Reheat in the microwave or in a 350 degree F oven until warmed through.

Nutrition