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