Stuffed Poblano Peppers & Veggie Fajitas [Full Meal]

With Cinco de Mayo coming tomorrow, I thought I’d share a Mexican dish that I love, and I wish I’d found out about it sooner! Stuffed Poblano peppers! I’ve made stuffed bell peppers before, but nothing compares to these Poblanos. yum.

These stuffed peppers are actually tender, have quite a bit of spice, and go really well with the veggie fajitas I’ll be explaining, next. So good.

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Veggie Fajitas are, basically, just fajitas w/o the meat. No chicken. No beef. No Shrimp. Just veggies, and the spices to go along with them. These are really good, too, and barely take any time at all. For the tortillas, I use Food For Life’s Sprouted Corn Tortillas. They are Gluten-Free, but they do fall apart most of the time. The Tortilla Company’s GF corn tortillas do not fall apart. Use whichever you wish.

This entire meal is: Soy-Free, Gluten-Free, Vegan, Vegetarian, Oil-free (if you wish)

Serves: 4

What You Need:

Poblano Peppers

Rice:

12 cups water

1 cup rice of choice, I like sprouted rice, here’s why

1/2 yellow onion, sliced

1/2 tsp ground cumin

1/4 tsp Celtic Sea salt

1/3 cup salsa

1/4 cup cilantro, chopped

 

Peppers:

4 Poblano peppers

1 tsp coconut oil, optional

 

Beans:

1 15 oz can beans, preferably pinto, but I like chick peas (they are pictured)

1/4 tsp ground cumin

Veggie Fajitas

What You Need:

8 Corn Tortillas

2 bell peppers, sliced

1 yellow onion, sliced

1 cup mushrooms, chopped

3 small zucchinis, diced

1 cup red cabbage, shredded

1 tsp Chili Powder

2 tsp garlic powder

Optional Toppings for Both:

Cilantro

Gaucamole

Salsa

Nutritional Yeast

Directions:

  1. Add 12 cups water to a large pot and bring to a boil over high heat. Once boiling, add rice and cook for 30 minutes. Then drain for 30 seconds, return to pot off of heat, and cover for 10 minutes. Set aside.
  2. Optional Step:
    1. In the meantime, preheat oven to high broil and place a rack at the top of your oven.
    2. Lightly brush whole poblano peppers with oil. Place on a baking sheet and broil on high for 1-2 minutes on each side, or until lightly blistered (see photo).
    3. Turn oven off broil and preheat to 375 degrees F.
    4. Let peppers cool for a few minutes, then peel away any blistered skin and use a paring knife to cut out the stem. Also cut a slit down one side of the pepper and use your hands or a spoon to scrape out the seeds. Set aside.
  3. Steam Fry onion for 4-5 minutes, or until soft and translucent.
  4. Next add cooked rice, cumin, 1/4 tsp sea salt, salsa and cilantro. Stir to combine. Taste and adjust seasonings as needed.
  5. In a separate small saucepan over medium heat, add beans and season with cumin to taste. Once bubbly and hot, remove from heat and set aside.
  6. Place peppers in a lightly greased, large baking dish (9×13-inch is best) and scoop generous amounts of the rice filling into each pepper using a spoon. Top with beans and a bit more salsa.
  7. Bake peppers at 375 degrees F for 30-45 minutes. The longer they bake, the more tender the peppers will become.
  8. While peppers are cooking, use the same frying pan to steam fry the onions and peppers until onions are translucent.
  9. Add zucchini to pan, and cook until tender.
  10. Now, add mushrooms, cabbage, and seasonings, and cook until stuffed peppers are done, stirring occasionally.
  11. Heat tortillas in oven, if desired.
  12. Let peppers cool slightly before serving with desired toppings. Best when fresh, although leftovers will keep in the refrigerator for 2-3 days. Reheat in a 350 degree F oven until warmed through.

 

Enjoy, and have a Happy Cinco de Mayo!

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