Cozy Stuffed Poblano Peppers with Mexican Rice
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Cozy Stuffed Poblano Peppers with Mexican Rice
October 11, 2023 | Delicious Dinners, Healthy Recipes, Nourishing LunchesDive into a comforting culinary experience with our Cozy Stuffed Poblano Peppers! Heartwarming and nutritious, they effortlessly combine the rich, smoky flavor of poblano peppers with the aromatic spice of Mexican rice. Perfect for those crisp fall evenings!
Hello Stability Nutrition Friends!
Happy Wednesday! As the autumn leaves gently fall and the air becomes crisp, it’s the perfect time to explore recipes that wrap us in warmth and comfort. Today, we’re diving into a dish that’s not only a cozy embrace of autumn, but also a delightful adventure for your taste buds - our Cozy Stuffed Poblano Peppers with Mexican Rice!
Why These Stuffed Poblano Peppers Shine
Nutritional Gem
Poblano peppers aren’t just a tasty vessel for our Mexican rice, they’re also a nutritional gem. They’re low in calories yet rich in vitamins A and C, which are essential for eye health and immune function. They bring a mild heat and a depth of flavor that elevates the dish without being overwhelmingly spicy.
A Symphony of Flavors
The Mexican rice, with its aromatic spices, fresh cilantro, and vibrant tomato sauce, creates a symphony of flavors that’s both comforting and invigorating. Each bite offers a delightful mix of textures and tastes that are sure to bring joy to your autumn table.
Vegan-Friendly & Gluten-Free
This dish is a testament to the fact that flavorful, comforting meals can be enjoyed by everyone, regardless of dietary preferences or requirements. The stuffed peppers are naturally gluten-free and vegan, making them accessible and enjoyable for those with special dietary needs. The rich, hearty flavors of Mexican rice paired with the mild heat of poblano peppers create a satisfying meal that doesn't compromise flavor, making it a wonderful option for a variety of palates and diets.
A Satisfying, Complete Meal Option
Consider serving these stuffed peppers with hearty, warmed black beans and a crisp side salad for a complete meal. It's a combination that's sure to leave you and your loved ones feeling satisfied and content!
Storage Tips:
Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3-4 days.
For longer storage, place the cooled stuffed peppers in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe container or bag and freeze for up to 2-3 months. Thaw overnight in the refrigerator and reheat in the oven until warmed through.
To reheat leftovers, place in a preheated oven at 350°F (175°C) for about 15 minutes, until heated through. We don't recommend the microwave for these.
Cozy Stuffed Poblano Peppers with Mexican Rice
Treat yourself to a cozy evening with the comfort of these stuffed peppers. Rich in flavor, warm and nutritious, they'll make your fall nights delightful!
Author: Elisa | Stability Nutrition
Yield: 4-6 servings, depending on the size of the peppers
Ingredients:
4 large poblano peppers
2 Tbsp Olive oil, divided
1 cup uncooked white basmati rice
½ cup tomato sauce
1 ½ cups water or broth (vegetable, chicken or bone broth all work well)
½ cup diced onions
½ cup diced red bell pepper
2-3 cloves garlic, minced
½ tsp ground cumin
½ tsp smoked paprika or chili powder
½ tsp salt, or more to taste
¼ tsp black pepper
2 tbsp chopped fresh cilantro (plus additional for garnish)
Vegan sour cream or vegan yogurt for garnish (optional)
Instructions:
Roast the Peppers: Preheat the oven to 400°F (205°C). Slice off the tops of the poblano peppers, cut them in half lengthwise, and remove the seeds and membranes. Lightly brush the outside of the peppers with 1 tbsp of the olive oil and place them in a baking dish. Roast cut side down, for about 15 minutes until they're slightly softened but still retain their shape. Remove from the oven and set aside.
Prepare the Mexican Basmati Rice: In a pot, heat the remaining 1 Tbsp olive oil over medium heat. Sauté the diced onions until translucent. Add the minced garlic and diced bell pepper, and stir for another minute. Stir in the uncooked basmati rice, letting it toast slightly, stirring often. Add the tomato sauce, ground cumin, smoked paprika or chili powder, salt and pepper, and 1 ½ cups of water or broth. Season with salt and pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer until the rice is tender and the liquid is absorbed, about 15 minutes. Turn off the heat and let sit with the lid on for 5 minutes. Fluff the rice with a fork and stir in the chopped cilantro.
Stuff the Peppers: Carefully spoon the Mexican basmati rice mixture into each roasted poblano pepper, pressing down slightly to pack the filling.
Bake: Place the stuffed poblanos back into the baking dish and return to the oven. Bake for an additional 10-15 minutes, until the peppers are fully softened and the filling is heated through.
Serve: Remove from the oven and garnish with additional cilantro and a dollop of vegan sour cream or yogurt, if desired.
Enjoy!
Food is a beautiful journey, where we explore new flavors, textures, and combinations. These Stuffed Poblano Peppers are a celebration of that journey, offering a warm, comforting, and nutritious meal that’s perfect for the changing seasons.
I hope you give this recipe a try! As always, I'd love to see your creations and hear your feedback. Follow us on instagram @stabilitynutrition, and post your photos of our recipe with the hashtag #stabilitynutrition.
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Happy cooking, friends!
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