Description
Southwest Stuffed Poblano peppers are a testament to the versatility of vegetarian cuisine, proving that meatless meals can be satisfying and flavorful. With a nod to the Southwest’s culinary heritage, these stuffed poblanos invite you to savor the bold and diverse flavors of the region in each delightful bite.
Ingredients
Units
Scale
- 1/2 cup long grain white or brown rice
- (optional) 10 ounces chicken stock or vegetable stock or chicken bone broth
- 3 tablespoons olive oil, divided
- 2 poblano peppers, whole
- 1 zucchini, diced
- 2 cloves garlic, minced
- 15 ounce can of black beans, rinsed
- 2 scallions/green onions, chopped (white and green portions separated)
- 2 ounces shredded cheddar or monterey jack cheese
- 1/4 cup sour cream, plus additional for garnish
- 2 tablespoons chipotle chile paste
- 1 tablespoon light brown sugar (or brown sugar replacement)
- (optional) red enchilada sauce
- (optional) fresh cilantro, chopped
Instructions
- In a medium pot, combine 8 ounces of chicken/vegetable stock, 3/4 cup rice and a generous pinch of salt. Heat to boiling on high.
- Once boiling, reduce heat to low, cover the pot and cook without stirring for 13 – 15 minutes (until all of the liquid is absorbed.) Turn off the heat and fluff the rice with a fork.
- While rice is cooking, preheat oven to 450F. Line a small sheet pan with foil. Place peppers on the prepared pan, drizzle with olive oil and season with salt and pepper. Turn peppers to coat them in the oil. Roast for 12 – 14 minutes until peppers are browned and blistered.
- Remove peppers from the oven, let cook for a minute and then cut slit in each pepper and remove the ribs and seeds.
- In a large pan, heat a drizzle of olive oil on medium high until hot. Add diced zucchini and cook for 4-5 minutes until lightly brown. Add chopped the white part of the onions and garlic. Season with salt and pepper and cook for an additional 2 minutes.
- Add the drained and rinsed black beans along with 2 tablespoons vegetable/chicken stock, the sugar and the chile paste. Cook until thoroughly combined.
- Transfer the cooked vegetables to the pot of cooked rice and add the sour cream.
- Evenly stuff each of the cooked poblano peppers with the rice/vegetable mixture. Add any remaining rice/vegetables to the pan. Top with the shredded cheese.
- Roast 8 – 10 minutes until the cheese is melted and the mixture is hot throughout.
- Serve topped with additional sour cream, a drizzle of red enchilada or hot sauce and chopped green onions and cilantro.
Notes
- To keep recipe vegetarian, use vegetable stock or substitute plain water.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: recipe
- Cuisine: Mexican