We grew Poblano peppers for the first time this year, with total success. Four plants in our green house have yielded 20 or so of the small, thin-skinned peppers. They aren’t very big , about 10-15 cm long and 5-8cm wide, with a lovely delicate flavour and the tiniest hint of heat. Despite their small size they’re perfect for stuffing.
Traditionally poblano’s would be fire roasted and then skinned, adding a smokey depth, before being stuffed with a mixture of rice & meat, probably with some melted cheese on top, making them very rich and heavy. Instead, I opted to make a much lighter vegan style stuffed pepper, adding layers of flavour with cumin spiked refried beans, savoury rice and a fresh tomato salsa that had a hit of chilli in it.
So. Much. Yum.
The only problem is, they are a devil to photograph well. But then, so many of the most delicious meals are.
This recipe is fairly flexible, so don’t worry if you can’t find authentic Poblano Peppers. Instead, you can use halved lengthways long pointy Romano red peppers, which are just as yummy and easier to find. If you do use the pointy romaro peppers, don’t pre-roast & peel them. For some reason their flesh is much more delicate, despite being thicker, and without their skin, sort of collapse, which isn’t ideal.
Similarly, if it’s not the season for lovely ripe tomatoes, just use a tin of good crushed tomatoes with the same spicing and use that instead.
- 6 Poblano peppers , or 2 red pointy Romano peppers
- 1 cups short grain rice (I used a paella rice because it's nice and sticky for stuffing, but any short grain rice would work)
- 1 teaspoon Vegetable stock powder (boullion)
- 1 tin Kidney Beans , drained.
- 1 clove garlic , minced
- 1 teaspoon cumin
- 1 teaspoon fresh chilli
- 1 tbs olive oil
- Salt to taste
- 300 g fresh tomatoes finely chopped OR 1 tin crushed
- Chilli sauce to taste (such as my fave Cholula)
- Juice half a lime
- Salt to taste
- Coriander to garnish (if you remember to buy them
Steam the rice mixed in with the veggie boullion/stock by using the absorption method. (Google this! It's easy peasy)
If using poblano peppers, turn on the grill and blister the skins. Once slightly blackened and blistered, put in a bowl & cover with a tea towel to allow the steam to loosen the skins even more. Carefully peel the skins away and make a slit in the peppers, removing the seeds, creating a little pocket to stuff.
If you're using long pointy romano peppers, just slice them lengthways and lay inside up on a baking tin. d
Now, make the re-fried beans by sizzling the garlic, chilli & cumin together with the olive oil.
Tip in the beans, then squish them around until smooth. Add a little water if they look dry.
For the Salsa simply mix all the ingredients together.
Warm your oven to Gas mark 7/200c
Stuff the rice, then the beans, and top with spoons of salsa.
Bake in the oven for 15 - 20 mins.
Serve with a salad and maybe some corn chips.