Vegan stuffed poblano peppers
- 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.
- 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. 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.
- 12 cups water (yes, 12 cups)
- 1 cup uncooked brown rice
- 1 Tbsp grape seed oil
- 1/2 white or yellow onion, thinly sliced
- 1/2 tsp ground cumin
- 1/4 tsp sea salt
- 1/3 cup chunky red or green salsa
- 1/4 cupcilantro, plus more for serving
- 4 Imperfect poblano peppers, skin on
- 1 tsp olive oil
- 1 15-ounce can pinto beans
- 1/4 tsp ground cumin
- Sea salt to taste
FOR TOPPING optional
- Hot sauce
- Fresh cilantro
- Sliced avocado