Stuffed Poblanos w/ Black Beans & Rice

Writing a food blog forces me to try so many new foods, and I totally love it!  Every once in a while I try something I’m not a huge fan of, but the vast majority of the time I absolutely love the new foods, especially veggies, that I try!

Stuffed Poblanos w/ Black Beans & Rice

This past week, I had yet another new food experience.  This time it was poblano peppers!

Poblanos are a large, very mild pepper that are native to Mexico.  They are high in vitamin C and potassium, and make excellent vessels to carry more delicious food.

I decided to stuff my poblanos with a filling blend of black beans, brown rice, corn, and mushrooms, smothered in a creamy chili cashew sauce and vegan mozzarella “cheese”.  They’re pretty incredible.

Stuffed Poblanos w/ Black Beans & Rice(serves 3-6)

Ingredients

  • 6 poblano peppers
  • 2 cups cooked brown rice
  • 1 cup cooked black beans
  • 1 cup corn kernels
  • 1 cup finely chopped cremini mushrooms
  • 3/4 cup Daiya vegan mozzarella cheese
  • 1/2 cup raw cashews, soaked for at least an hour
  • juice of 1/2 lime
  • 1/2 t chili powder
  • 1/4 t cumin
  • pinch of cayenne pepper
  • pinch of sea salt
  • fresh cilantro as garnish

Directions

1.  Preheat the oven to 425F.  In a large bowl, combine the rice, beans, corn, mushrooms, and cheese.

2.  In a blender, add the soaked cashews, just under 1 cup of water, the lime juice, chili powder, cumin, cayenne, and sea salt.  Blend on high for 30-45 seconds, or until smooth.

3.  Pour the chili cashew cream sauce over the rice and bean combo, and mix until the sauce is well incorporated into the rest of the ingredients.

4.  Slice each of the poblanos in half lengthwise, and place each half, inside facing up, into a baking pan.

5.  Fill each pepper half with the rice and bean combo.  Place the pan of stuffed pepper into the oven, and allow to bake for about 30 minutes, or until the tops turn golden brown.

6.  Top each pepper with a sprig of fresh cilantro, and serve.

Stuffed Poblanos w/ Black Beans & RiceA slice of avocado would also make an excellent topper for these peppers.  Try them with a side of roasted cauliflower for some extra nutritional and flavorful punch.

By the way, my picky boyfriend ate these and loved them, so I’m sure your family will as well.

Happy Earth Day!

<3 Lindsay

This entry was posted in Dinner, Lunch, Meatless Monday, Recipe. Bookmark the permalink.

7 Responses to Stuffed Poblanos w/ Black Beans & Rice

  1. Michelle says:

    If one has a nut allergy, what do you suggest to do for the sauce instead of cashews?

  2. Sheila says:

    Great recipe! Be warned that people with sensitive skin may want to wear gloves while handling these peppers. I’ve made them many times, and never had any issues until the last time, when both of my hands ended up red and burning for hours after scooping out the insides of poblanos. I guess it depends where they come from… so be careful if your skin is sensitive. Some people peel the outer skin off to get around the problem, but I’m pretty sure in my case it was the seeds inside.

    • Lindsay says:

      Thanks for the warning! I had no idea! I figured that they were mild enough that they wouldn’t cause any problems.

  3. These look great! There’s not much that beats the combination of black beans and rice :)

  4. karen says:

    These peppers are awesome. I only made one substitution – quinoa instead of rice. I served them to guests and they were a hit! I also had some leftover filling. I put used it in a breakfast burrito with tofu scramble, potatoes, and salsa. I will certainly be making these again! Thanks for the fantastic recipe.

    • Lindsay says:

      That is wonderful to hear, Karen! Thank you for the feedback! That breakfast burrito sounds incredible!

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