Vegetarian Stuffed Poblanos with Chipotle Avocado Cream Sauce
Ingredients
- 4 poblano peppers
- ½ cup uncooked brown rice
- 1 cup water or broth
- 1 (15oz) can black beans , rinsed and drained
- 1 (15oz) can diced tomatoes
- 2 green onions , thinly chopped
- 2 tsp chili powder
- 1 tsp cumin
- 2-3 garlic cloves , finely chopped
- pinch of salt and pepper
Avocado Cream Sauce
- 2 large avocados
- ¼ cup plain unsweetened dairy-free yogurt *see notes
- juice of 1 lime
- ¼ tsp garlic powder
- 1 tbsp chipotle in adobo , chopped
- ¼ cup finely chopped cilantro
- pinch of salt
Instructions
- In a saucepan, combine rice with 1 cup of water and a pinch of salt and pepper. Cover and bring to a boil. Once boiling, turn heat down to low and let simmer for about 45 minutes. When all of the water is absorbed, fluff it with a fork and set aside.
- Preheat oven to 350 degrees.
- In a large bowl, combine the cooked rice, beans, tomatoes, onions, cumin, chili powder and garlic. Stir to combine.
- To prep the poblanos, cut the ends off and then carefully cut them lengthwise to separate in half. Remove the seeds and carefully spoon the rice mixture into the poblanos until they are completely full.
- Place the stuffed poblanos on a baking sheet and bake for about 35-40 minutes, until the poblanos are soft.
- In the meantime, make the sauce by combining all of the sauce ingredients in a bowl and mash with a fork until smooth. You could also do this in a food processor.
- When ready to serve, plate the poblanos and top with the avocado sauce.
Notes
*you could also use dairy-free sour cream instead of yogurt
Tried this recipe?Let us know how it was!