Vegan Stuffed Poblano Peppers
Ingredients
The rice mixture
-
1
cup
uncooked brown rice
-
12
cups
water
-
1
Tbsp
avocado oil
-
½
medium
white or yellow onion
-
½
tsp
ground cumin
-
¼
tsp
sea salt
-
⅓
cup
chunky red or green salsa
-
¼
cup
cilantro
The peppers
-
4
pieces
poblano peppers
-
1
tsp
avocado, olive or coconut oil
The beans
-
1
15-ounce can
pinto beans
-
¼
tsp
ground cumin
-
1
pinch
sea salt
For topping (optional)
-
1
serving
Vegan Green Chili Queso
-
1
serving
Creamy Avocado Cilantro Dressing
-
1
serving
Hot sauce
-
1
serving
Fresh cilantro
-
1
serving
Sliced avocado
Instructions
- 1. Boil water in a large pot and add the rice, cooking for 30 minutes before draining.
- 2. Preheat the oven to high broil and prepare the poblano peppers by brushing them with oil and broiling until blistered.
- 3. After broiling, let the peppers cool, then peel the skin, cut out the stem, and remove the seeds.
- 4. Sauté the onion in a skillet with oil until soft, then mix in the cooked rice, cumin, salt, salsa, and cilantro.
- 5. Heat the pinto beans in a saucepan with cumin and salt until hot.
- 6. Stuff the peppers with the rice mixture, top with beans and salsa, and place in a greased baking dish.
- 7. Bake the stuffed peppers at 375°F for 15 minutes covered, then another 10-15 minutes uncovered.
- 8. Serve warm with desired toppings.
Nutrition Facts (estimated)
Servings
4
Calories
303
Total fat
6.8g
Total carbohydrates
52.7g
Total protein
8.6g
Sodium
371mg
Cholesterol
0mg
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