Get ready for a tasty, healthy, and flavorful main dish. A roasted Poblano Pepper filled with brown rice and black beans spiced with cumin and homemade enchilada sauce. Topped with salsa, nacho cheese sauce, and avocado.
1/2C.Homemade enchilada sauceor use more, if you like
1 1/4C.Easy Vegan Nacho Cheese Sauce
Roasted Poblano Peppers
Rinse and dry your Poblano peppers.
Rub each pepper with a light coating of grape seed oil and place on a cookie sheet.
Place in a hot oven on broil with the rack at or near the top of the oven. Every few minutes carefully rotate the peppers to get a nice char or blistering of the skin. You are looking for a blackened skin on most sides of the pepper, but you don’t want the peppers to be too soft and over-cooked. Make sure the peppers still hold their shape because they will continue cooking after they come out of the oven. This should take 8-10 minutes or so.
Brown Basmati Rice
Place rinsed rice in a medium-sized pot and add water. Cover and bring to a boil.
Once boiling, remove lid and stir. Cook for 30 minutes uncovered.
Drain rice with a strainer and place rice back into the pot and cover. Let sit for 10 minutes before fluffing rice with a fork.
In a large fry pan, add oil and onion. Sauté for about 5 minutes.
Add jalapeño, cumin, salt and enchilada sauce and sauté for an additional minute.
Next, add beans and gently incorporate. Remove from heat.
Assembling Stuffed Poblano Peppers
Place roasted, slightly cooled peppers in a baking dish.
Slice into the pepper from top to bottom so you can get the filling in.
If you are sensitive to the heat of the peppers, remove seeds and veins. I leave both, because we like it a little spicy.
Spoon the rice and bean mixture into each pepper to fill them up.
Spoon more enchilada sauce and nacho cheese sauce onto each pepper.
Place in an oven at 350 degrees F for 25-30 minutes. All you need is everything to warm through and the cheese to brown slightly.
Serve with avocado, cilantro, and more sauce if you like.
Please see links above for my Easy Enchilada Sauce and Vegan Nacho Cheese Sauce.