Stuffed Poblano Peppers with Spanish Style Rice
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Stuffed Poblano Peppers with Spanish Style Rice

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings: 4

Ingredients

Poblano Peppers:

  • 4 poblano peppers
  • 2 Tbsp. olive or avocado oil
  • 3/4 cup cheese I use vegan cheese form Trader Joe's
  • 3/4 cup salsa
  • Cilantro
  • Cilantro lime dressing we buy Brianne's

Spanish Style Rice:

  • 1 1/2 c wild grain rice or your favorite rice
  • 2 cups water
  • Salt to taste
  • 1/2 tsp. cumin
  • 1/2 tsp. cayenne pepper
  • 1/2 tsp. garlic powder
  • 1/2 tsp. cinnamon

Healthy Refried Beans:

  • 1/4 cup avocado oil
  • 1/2 tsp. garlic powder
  • 2 tsp. chili powder
  • 3/4 tsp cinnamon
  • Salt to taste
  • 1/2 tsp. cumin
  • 1 15 oz. can Bush's kidney beans
  • 1 15 oz. can Bush's black beans

Instructions

Rice:

  • Lightly oil the bottom of rice cooker before adding in 2 c water and 1 1/2 c rice. When rice is cooked, add in salt to taste, cinnamon, cayenne, cumin, and garlic powder, then set aside.

Healthy Refried Beans:

  • In sauce pan, heat 1/4 c oil. When hot, add beans and begin to stir and mash. When light mashed, add in the spices: garlic powder, chili powder, cinnamon cumin, and salt. Once beans are mashed and hot, turn heat down to low to keep warm.
  • Baking the Peppers:
  • Place peppers on baking sheet. Coat in oil and broil for 2-4 minutes each side (making sure the skin blisters and chars slightly, but does not burn). Flip pepper a couple of times to cook all the way around.
  • Remove from oven and allow to cool. Once cool, twist stems carefully and pull out the seeds. Then, without tearing the pepper, remove any excess seeds from the inside via the top hole. Peel the thin outside layer off the pepper until only the green meaty part is left. Be careful to not rip the pepper—try to keep them whole.
  • Make a slit about halfway down the pepper, making sure to only cut one side (not all the way through). Stuff peppers with rice and beans, then sprinkle the cheese on top.
  • Cook at 375 degrees for 5-7 minutes.
  • Remove from oven and top with salsa, cilantro dressing, fresh lime, and fresh cilantro.
  • Serve warm!