I just turned to Jack and asked “Hey, what should I write about stuffed peppers?” He grumbled back “I dunno know, maybe write about how we’re stuffed in this room.” It’s 10:30am, and we’ve been stuck in the bedroom all morning with a jammed doorknob and two hungry dogs. And two very hungry people. A locksmith is on the way, but until then I’ll tell you about this recipe… which will surely not make me less hungry, but here goes 🙂
As the title suggests, this starts with poblano peppers. These peppers are usually mild, although the ones at the farmers markets in Texas this time of year are quite spicy so pick your peppers with caution if you’re sensitive to spice. If you can’t find poblanos, you can use any type of bell pepper that you like.
The filling here is made up of things that you might have easily available in your fridge or pantry – a chunk of onion, bell pepper, a small section of cauliflower, leftover cooked rice, black beans, spinach, a scoop of tomatillo salsa, and a smattering of spices.
Instead of topping these with cheese, I opted for avocado, tomatillo salsa and cashew cream that I had leftover from this Cauliflower Burrito Bowl recipe. The cashew cream is a bit of an extra step, but it’s SO GOOD with both recipes (blend once, eat twice) and I highly recommend adding scoops of it after you bake these vegan poblano peppers. Of course, if your a cheese lover, by all means, smother these in cheese and bake until it bubbles.
- 4 medium poblano peppers
- 1 teaspoon extra-virgin olive oil, plus more for drizzling
- ⅓ cup diced red onion or chopped scallions
- 1 heaping cup cauliflower florets, broken into small pieces
- ½ cup diced red bell pepper
- ½ teaspoon cumin
- ½ teaspoon coriander
- ½ teaspoon mexican oregano
- 1 garlic clove, minced
- 1 cup cooked black beans, drained and rinsed
- 1 cup cooked rice (basmati or brown rice)
- 3 cups fresh spinach
- 2 tablespoons fresh lime juice
- ¼ cup tomatillo salsa (store bought or this recipe)
- Sea salt freshly ground black pepper
- Preheat the oven to 400°F and line a baking sheet with parchment pepper. Slice the peppers in half and remove the seeds and ribbing. Place on the baking sheet, drizzle with olive oil and pinches of salt and pepper, and roast cut side up for 15 minutes.
- In a large skillet, heat the olive oil over medium heat. Add the onion, cauliflower, red pepper, cumin, coriander, oregano, garlic and a pinch of salt and pepper. Cook until the onion is soft and the cauliflower is lightly browned, about 5 to 8 minutes.
- Remove from the heat and stir in the black beans, rice, spinach, lime juice and tomatillo salsa. Taste and adjust seasonings.
- Scoop the filling into the peppers and bake for 15 minutes.
- Serve with the avocado, cilantro, tomatillo salsa, green chile cashew cream and lime slices on the side.