Sunday, September 19, 2010
But that brings me to my second point: All that cheese! And all that deep frying! It's certainly delicious, but it's not an everyday food. I set out to satisfy my craving with a healthier take on the stuffed pepper. I took my cues from the burrito and the stuffed bell pepper, and came up with this little beauty. I roasted a poblano and stuffed it with a mixture of brown rice, black beans, salsa, seasonings, and a little bit of cheese. It's certainly not the chiles rellenos that I grew up with, but it's a quick and tasty alternative, and vegetarian too.
2 cups whole-grain brown rice
6 poblano chile peppers
1 can black beans, drained and rinsed thoroughly
2/3 c. salsa (homemade or your favorite store brand)
1 clove garlic, finely chopped
1 c. grated cheese (Monterey Jack or Cheddar)
1/4 t. cayenne pepper (optional)
1/2 t. paprika
1/4 t. black pepper
Salt, to taste
Preheat oven to 375℉.
Begin cooking brown rice according to package directions; but be sure to remove from heat about 5 minutes early (the rice should still have a little extra chew to it).
While the rice is cooking, remove the tops and seeds from the poblanos. Place peppers onto a small sheet pan and wash hands thoroughly (be sure not to touch your eyes before washing hands). Drizzle with a little bit of vegetable oil, and salt lightly. Set onto middle rack of oven and roast for 30 minutes, turning the poblano halfway through. Let cool until easy to handle.
Once rice has been pulled from the heat and poblanos have cooled slightly, stir in the salsa, garlic, cayenne (optional), paprika, and black pepper. Fold in the beans and the cheese until well incorporated. Spoon the mixture equally into each of the poblanos and place back onto the sheet pan. Bake in oven until pepper is soft and rice is done, about 10 - 15 minutes.