With this snowy chilly weather this week it had me craving for something warm and comforting. I also wanted to do something meatless; meatless Tuesday anyone? With all that in mind I decided to go a little south of the border and stuff some poblano peppers with a yummy mix of brown rice, black beans and cheese! Then I baked them up until everything was all bubbly and served it with a side of avocado salad to cool everything down. It was very good, M didn’t even speak between seconds (or thirds!).
1 onion chopped
1 red bell pepper chopped
4 cloves garlic chopped
9 poblanos, 1 chopped, 8 cut the tops off and clean out the insides leaving the bodies intact
2 cups cooked brown rice
1 can black beans, rinsed
1 or 2 chipolte peppers in adobo, chopped
1 T. cumin
1 packet of Goya Sazon (any flavor will work, I used culantro y achiote)
1 1/2 cups shredded cheddar cheese
hand full cilantro
1 lime zested
2 T. olive oil
salt & pepper to taste
Begin by cooking the rice per directions. Usually I make long grain brown rice with 1 cup rice to 2 1/4 cups stock or water. Bring to a boil then reduce heat and cover for 40- 45 minutes. While you have that cooking prep your veggies all about the same size chop. Pre-heat your oven to 425 and place your poblanos in a baking dish coating them with about 1 T. of the olive oil and a spinkle of salt and pepper. When the oven is ready place peppers in oven to start the cooking. Now heat a large skillet on med high heat when ready with the veggies add the remaining olive oil to the pan and swirl to coat. Add onions and peppers and saute for about 8-10 minutes. When soft add the garlic. Reduce heat and add the spices and beans, stir to combine. When the rice is ready fluff with fork and add directly to the bean mixture. Take off heat and remove the peppers from the oven (they should have been in for about 15- 20 minutes total), they should be soft and fragrant, set aside for the time being. Now add 1 cup of the cheese to the rice and bean mixture along with the chopped chiplotes, lime zest and chopped cilantro. When the peppers are cool enough to handle, stuff them with the mixture and place back in the baking dish. Top with remaining cheese and bake for another 15- 20 minutes.
And that is it. I served these with a nice avocado and cucumber salad using the juice of the zested limes and some garlic. For M I heated up some corn, because he just LOVES corn! Altogether it was a great vegetarian dinner, perfect for Meatless Monday or Tuesday!