For week #13 of my 2018 challenge to try one new whole-food plant-based (WFPB) recipe each week, I was in the mood for stuffed poblano peppers. I first had stuffed poblano peppers over 10 years ago, when my husband and I went out to dinner for our anniversary. Since that time, if I see stuffed poblanos on a menu, I often order them.
While in the produce section of the grocery store recently, I saw some beautiful poblano peppers, so I picked some up. I decided to put together my own "casserole" version of stuffed poblano peppers. A casserole gives you the same great flavor, with less work, and easier eating!
What I like about this recipe (besides the fact that it's healthy):
- It's quick, easy, and delicious.
- The leftovers make great lunches.
- Fresh cilantro gives it a fresh taste.
What I ended up using/doing:
- I cooked 1.5 cups of (dry) brown rice in my rice cooker. You can also prepare the rice on the stove.
- Cut 4 fresh poblano peppers into bite-sized chunks, discarding the core and seeds.
- Once the rice was cooked and in the "warm" cycle of my rice cooker, I added the peppers to the vegetable basket and let them steam with the rice for about 10 minutes. (You could also roast them in the oven. See note below.)
- Add the following to the rice and mix well:
- A 15-oz. can of fire-roasted diced tomatoes (drained)
- A 15-oz. can of black beans (drained)
- A 12-oz "steamer" package of frozen corn, cooked in the microwave according to package directions
- 1 tsp cumin or any other seasonings you like (chili powder and cayenne pepper are other options)
- Salt and pepper to taste
- Layer the steamed poblano peppers in the bottom of a glass pan, greased with a little olive oil (I used a large 10x15 pan).
- Pour the rice mixture over the peppers.
- Cover with foil and heat in the oven at 350 degrees until peppers are tender and rice mixture is hot, about 30 minutes.
- Scoop into a dish and garnish with fresh cilantro.
- Next time, instead of steaming the poblano peppers first, I might try roasting the peppers on their own in the oven, uncovered, at a higher temp (400 degrees or so) to achieve more roasted/charred flavor of the peppers.
- Traditionally there is a layer of Monterey Jack or Colby-Jack cheese over the stuffed peppers. I omitted this step to keep the dish healthier.
- Recently in a restaurant I ordered stuffed poblanos that were filled with mashed potatoes and served on a bed of rice and beans. I would have never thought of this combination, but it was quite good! I may try this in the future. Lots of options...
This post was originally published on April 4, 2018.