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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

  1. Bring vegetable broth or water, rice, and a pinch of salt to a boil.

  2. 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. 

  3. Finely chop the cilantro and combine with the rice. Finish with a squeeze of fresh lime juice.  

Stuffed Peppers

  1. Start by preheating the oven to 375 degrees Fahrenheit. 

  2. Combine the corn with the refried beans. Add salt and pepper to taste. 
  3. Cut the peppers in half and stuff with the refried bean mix. 
  4. Pour the enchilada sauce in the bottom of a casserole dish and lay the stuffed peppers overtop. Bake for 35 minutes.

Lime Crema

  1. 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

  1. 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.