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By Bev Weidner on May 14, 2012 in Beans, Mexican, Rice, Vegetarian
It’s Meatless Monday!
Actually, I don’t even know what that is.
Is it like a camp? Are there sign-up forms? Do we wear neon pink Umbro shorts with oversized No Fear t-shirts tucked into them? Because I still have mine. Although, mine say “His-Bro” because it was church camp.
Yep.
I gotta say though, I do think “Meatless Monday” is kind of a gimp title. Let’s be honest with ourselves. It should really be, “And Then You Happily Melt a Colossal Amount of Stringy Wonderful Melty Cheese All Over It Monday.” Flows right off the tongue. And it works well with my elastic waistband Umbro shorts. Which I was totally kidding before and don’t still have but okay I do.
Aside from being, oh I don’t know, ONLY THE BEST FLAVORS on our planet, this meal is pretty much hands off. Well, except for the mixing of the ingredients together and the stuffing of the peppers. But that’s fun! And it feels warm and productive in your heart, especially if you wear an apron. You can pretend you’re the camp counselor and you’re making a difference in this world, one stuffed pepper at a time. Do it for the kids! Do it for YOURSELF. Do it for those Umbro shorts.
Which are now quite possibly on my body.
I’m this close to singing you a Michael W. Smith/Amy Grant duet but I won’t because I like having human friends and I don’t want to get stabbed today.
This is where it gets so good.
And these neon pink shorts are now burning my eyes.
Oh it is SO well with my soul.
Can I get a “HOLLA-lujah?”
OH RIGHT like you didn’t see that coming.
And I’ve now renamed these shorts “Um-No.”
Vegetarian Stuffed Poblano Peppers:
(barely adapted from a Couple Cooks)
What it took for 2, with a WHOLE lot of filling leftover, boom:
* 2 poblano peppers, sliced lengthwise (seeds discarded)
* 1 cup uncooked brown rice
* 1 (14.5 can) black beans, drained and rinsed
* 1 cup frozen or canned corn
* 1 cup fresh salsa
* 1 Tbs. cumin
* 1 Tbs. chili powder
* 2 scallions, finely chopped
* 2 cups shredded cheddar cheese
* cilantro sprigs for garnish
* 1 lime
* pinch of salt and pepper
Cook the rice in a rice cooker or on the stove, your choice!
Set oven to broil. Place the peppers skin side down on a rimmed baking sheet and broil 5 minutes, to start the softening. Remove from heat. Adjust oven to 400.
In a large (microwave safe) bowl combine the cooked rice, black beans, salsa, corn, scallions, cumin, chili powder, and a good pinch of salt and pepper. Toss to combine. Cook in microwave for 1 minute.
Spoon the filling into each pepper half, as much as you can get in there.
Sprinkle the cheese over each pepper. Slice back into the oven and bake for 20 minutes. If the cheese isn’t as bubbly as you like, flip it back to broil for 2 more minutes.
Serve garnished with cilantro and a good squeeze of lime juice!
* my salsa had some heat in it, but if you want more heat, add a pinch of cayenne to the mixture.
* save the leftover filling for quick lunch tacos throughout the week!
black beans, brown rice, mexican, poblano peppers, salsa, stuffed, vegetarian
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33 Responses to Vegetarian Stuffed Poblano Peppers
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Shaina May 14, 2012 at 1:46 pm #
Umbro shorts definitely need to be renamed to "Um-No." Gorgeous peppers, Bev!
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Gina @ Running to the Kitchen May 14, 2012 at 1:47 pm #
Up until 1 or 2 closet cleanouts ago...I still had those umbro shorts. One leg blue, the other neon pink. Hotness. ps- who even came up with the whole meatless monday thing? It's like this movement that no one claims. So weird.
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Ness May 15, 2012 at 11:51 am #
It was the McCartney family, don't know if you get the brand in the US but here in the UK Linda McCartney vegetarian foods are the bomb! Sir Paul is continuing on his late wife's legacy :)
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Julia {The Roasted Root} May 14, 2012 at 1:54 pm #
I was baffled by meatless Monday too. I'm definitely down for a good vegetarian dish but meatless Monday just mystically got sprung on me and I didn't know how it came about. Your meatless Monday dish ROCKS! Poblanos: awesome. Rice, beans, corn, cheese: awesome! Yummy dish with lots of (meatless) protein! Hope you had a fun weekend!
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Katrina @ Warm Vanilla Sugar May 14, 2012 at 2:05 pm #
These peppers look fabulous! Love this idea!
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JulieD May 14, 2012 at 2:10 pm #
This looks so good, Bev! I kinda agree with you on the name...I find that even vegetarian dishes can be comfort food too!!
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Ali @ Gimme Some Oven May 14, 2012 at 2:28 pm #
Holy cheese. Those look GOOD.And I'm going to blame you if "Friends Are Friends Forever" is still playing in my head when I go to sleep tonight... :)
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kelley May 14, 2012 at 2:28 pm #
Umbro shorts.....I had them in every color. And today I've upgraded to Adidias. And wear them more than I should. But whatev. I dig em.
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Cookin' Canuck May 14, 2012 at 2:32 pm #
Ahh...Michael W. Smith - that takes me right back to the days of summer church camp. I am loving the sound of these poblano peppers.
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See AlsoCheddar Broccoli Chicken Bake -
Robyn Stone | Add a Pinch May 14, 2012 at 2:48 pm #
Were we at the same camp? I'm sorta thinking we must-a been. Those neon pink Umbros were the stuff way back when, weren't they?
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GingerMae May 14, 2012 at 3:03 pm #
Oh Umbro shorts! This is what I love about your blog - I come for the food and stay for the fashion!
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Cassie May 14, 2012 at 3:30 pm #
We have been eating stuffed peppers like it's going out of style. Loving your twist with the poblanos!
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Georgia @ The Comfort of Cooking May 14, 2012 at 3:38 pm #
These look perfect for spicing things up on the weekdays! Right up my alley!
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Natalie @ Cooking for My Kids May 14, 2012 at 4:13 pm #
It is well with my soul...now that song will be stuck in my head all day. Thanks so much, Bev. I will forgive you, though, because I now know what we are having for dinner. Yummy!!
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Tara @ Chip Chip Hooray May 14, 2012 at 4:16 pm #
Oh man, Umbro shorts were all the rage in my younger sports-team-playing days...you were only somebody if you had those shiny, swishy shorts.Clearly I was nobody. Womp womp. ;)
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Averie @ Averie Cooks May 14, 2012 at 4:18 pm #
Gorgeous pics, Bev! That filling, ohmygoodness. It looks heavenly!
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Deanna B. May 14, 2012 at 4:32 pm #
Poblanos are totally the pepper meant for stuffing. Especially with things like cheese. Then more cheese. All this needs to make my life more complete is avocado. Because when in doubt, I add avocado.
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Lauren - Hippie Dog Co. May 14, 2012 at 5:38 pm #
Oh. My. Gawd. I HAVE to make these. Thank you!
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Heidi @ Food Doodles May 14, 2012 at 10:00 pm #
Yum! Love this. I seriously love poblanos so much more than regular sweet peppers. These are calling me!
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Melanie @ Just Some Salt and Pepper May 15, 2012 at 2:15 am #
Oh yummy! I am in love with stuffed peppers and love that these have beans for the extra burst of fiber. I tend to eat a lot of the filling before I actually stuff the peppers, however ;)
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Stephie @ Eat Your Heart Out May 15, 2012 at 3:38 am #
This is almost exactly like a recipe I did a while back, only I threw in a couple of tablespoons of greek yogurt. And mine were in plain old bell peppers, booooring, I know. But still, totally delicious. I could eat that filling with a spoon by itself.Oh wait.I've totally done that.
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myfudo May 15, 2012 at 11:52 am #
One complete meal in one neat package. Love the combination of flavors. Yummy! =)
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Cookie and Kate May 17, 2012 at 1:18 am #
Ok, my stomach is already full of cheese and now I want more cheese. Stuffed vegetables for the win!
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Lois March 28, 2020 at 9:49 am #
Is it ok to use yellow rice?
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Margaret Hammond August 20, 2020 at 8:56 am #
I have made these stuffed poblano peppers numerous times and they are delicious! Thanks Bev for a great little go to recipe!
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Trackbacks/Pingbacks
- Stuffed Poblano Peppers « Idiot's Kitchen -June 22, 2012[...] is another recipe that I found on Pinterest. I adapted it frombevcooks.com who adapted it from [...]
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