It’s May, which means it’s Celiac Awareness Month! Those who suffer from Celiac Disease experience a serious immune reaction to eating gluten, a protein found in wheat, barley, and rye. Although I don’t suffer from Celiac myself, I have a number of relatives and friends who do. About 1% of the American population has been diagnosed with Celiac. Crazy enough, it has been estimated that 83% of Americans with Celiac are either undiagnosed or have been misdiagnosed with other conditions. Say whaaat?!
In other news, it’s also May 5th, which means it’s Cinco de Mayo! For me, Cinco de Mayo sparks margarita season – so yea, I’m a major fan. It is also a reason to eat allll the Mexican food…not like I would ever need a reason! Talk about a holiday that takes the guac for fun and yum. Cinco de Mayo also means that the weather is starting to really warm up here in Northern Virginia, all of the flowers and trees are blooming, and the days are starting to feel long. I love it!
In honor of Celiac Awareness Month AND Cinco de Mayo, I made these scrumptious STUFFED POBLANO PEPPERS! Full of plant protein and gluten free! Poblanos are mild and thick or “meaty” peppers with rich and earthy flavors. This dish is a major crowd pleaser, easy to whip up, and absolutely delicious! Don’t take my word for it though, I’m pretty sure I like anything I can devour with lime crema and salsa. Try this recipe for yourself and let me know how you like it!
Stuffed Poblano Peppers
Ingredients
- 3-4 poblano peppers
- 1 can refried pinto beans
- 1/2 cup corn frozen
- 2-4 limes about 1/2 cup lime juice
- 1 cup raw cashews
- 1/2 cup filtered water
- 1 cup long grain brown rice
- 1 large handful cilantro fresh
- 2 cup low sodium vegetable broth or water
- 8 oz red enchilada sauce
- salsa
- salt and pepper to taste
Instructions
Cilantro Rice
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Bring vegetable broth or water, rice, and a pinch of salt to a boil.
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Next, bring down to a simmer and cover. Cook for 40 minutes, then turn off the heat and keep the lid on to allow the rice to steam a bit further for 5 minutes.
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Finely chop the cilantro and combine with the rice. Finish with a squeeze of fresh lime juice.
Stuffed Peppers
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Start by preheating the oven to 375 degrees Fahrenheit.
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Combine the corn with the refried beans. Add salt and pepper to taste.
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Cut the peppers in half and stuff with the refried bean mix.
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Pour the enchilada sauce in the bottom of a casserole dish and lay the stuffed peppers overtop. Bake for 35 minutes.
Lime Crema
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Using a high speed blender, blend the raw cashews, filtered water, and lime juice This works best if the cashews have been soaking in water prior. Blend until silky smooth and creamy.
To Serve
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Transfer the rice to a serving plate, spoon on some enchilada sauce, and lay the stuffed peppers overtop. Top with a drizzle of lime crema, a garnish of cilantro, and finish with a side of salsa.
