These hearty stuffed peppers deliver a two-chile punch from roasted poblanos and chipotles in adobo sauce. Filled with a saucy mix of cooked brown rice, black beans, zucchini, and tomato sauce, the melt-in-your-mouth peppers are delicious topped with fresh pico de gallo, creamy avocado, and scallions or cilantro. Serve with lime wedges for a zesty finish.
Tips
Wear gloves: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.
For more inspiration, check out these tasty ideas:
- Vegan Stuffed Peppers with Lentils and Herbed Rice
- Stuffed Poblano Chiles
- Chickpea and Potato–Stuffed Poblano Peppers
- Creamy Poblano and Corn Tacos (Tacos de Rajas con Crema)
Yield: Makes 4 stuffed poblanos
Time: 1 hour 30 minutes
- 4 5-oz. fresh poblano peppers (see tip, recipe intro)
- 2 15-oz. cans no-salt-added black beans, rinsed and drained (3 cups)
- 2 cups cooked brown rice
- 1½ cups finely chopped zucchini
- 1 8-oz. can no-salt-added tomato sauce
- ½ cup chopped tomato
- 2 to 3 teaspoons finely chopped canned chipotle pepper in adobo sauce
- 1 teaspoon garlic powder
- ½ teaspoon sea salt
- 1 cup purchased pico de gallo
- 1 medium avocado, peeled and chopped
- ¼ cup chopped scallion and/or fresh cilantro
- Lime wedges (optional)
Instructions
- Preheat oven to 425°F. Line a baking sheet with foil. Arrange poblanos on prepared baking sheet. Roast 20 to 25 minutes or until charred, turning once. Transfer peppers to a bowl and cover with the foil; let stand 15 minutes or until cool. Using the tip of a sharp knife, gently pull off the skin in strips and discard. Cut a slit, lengthwise, down one side of each pepper; remove and discard seeds. Transfer peppers, slit sides up, to a baking dish. Reduce oven temperature to 400°F.
- In a large bowl stir together the next eight ingredients (through salt). Spoon black bean mixture into poblano peppers, filling them heaping full.
- Bake 30 minutes or until filling is heated through and zucchini is crisp-tender. Serve stuffed peppers topped with pico de gallo, avocado, and scallion. If you like, serve with lime wedges.
The post Chipotle Black Bean and Rice Stuffed Poblanos appeared first on Forks Over Knives.
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