Stuffed Poblano Peppers

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"Stuffed Poblano Peppers (Chile Rellenos Style)" - New Recipe

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Feb 15, 2008
Beautiful presentation, as well as diverse textures (crunchy outside, and soft inside) makes this one of my favorite ways to serve rice.
This recipe can be found in the free vegan cookbook (e-book published by Vitalita):

A Taste of Vitality: Nutrient Dense Cooking

STUFFED POBLANO PEPPERS (CHILE RELLENOS STYLE)

NOTES : - GLUTEN NOTE: This is one of the few recipes in this cookbook that contains gluten (from the bread crumbs). I have included this recipe because the crust that forms around these stuffed pepper has a great mouth feel. To make it completely gluten free, use non-gluten bread crumbs. Note that this recipe as listed here is not suitable for people who want to or need to avoid gluten.

Recipe By :Mark Foy
Serving Size : 5 Preparation Time :1:15
Categories : 11-Compiliation Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

   PEPPERS
  10 whole poblano peppers -- (there are often 5 or 6 peppers in a 27 ounce can)


   FILLING
  1 recipe 08-Spanish Rice -- (about 5-6 cups) (this is another recipe in this cookbook - SEE BELOW) (or simply use 5 or 6 cups of cooked rice for faster preparation)
   1/2 cup hummus -- (could use the 02-Hummus recipe in this cookbook) (or simply use 2 Tablespoons of tahini)


   BATTER
   3/4 cup sorghum flour
   2/3 cup water
   3/4 teaspoon sea salt
   ---
  1 1/4 cups bread crumbs -- (unleavened whole grain bread crumbs such as panko works well) (to make the dish completely without gluten, use bread crumbs without gluten)

Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------
   BEAN
  1 cup garbanzo beans, cooked -- rinsed, drained (see "Glossary of Cooking Terms" in above cookbook for more information about cooking beans)
   ---
   GRAIN
  4 1/2 cups water
  1 teaspoon sea salt
  1 1/2 cups quinoa -- washed
   ---
   ROASTED VEGETABLES
  1 medium onion -- chopped
  4 small Chioggia beets -- cut into 1" pieces
  6 garlic cloves -- diced into pea sized pieces
  2 small sweet potatoes -- cut into 1/2" pieces
  2 tablespoons olive oil
1/2 teaspoon sea salt
   ---
  2 cups arugula leaves -- chopped
  1/2 cup edamame, frozen, shelled -- thawed (optional)
   ---
   DRESSING
  3/4 recipe 15-Yuzu-Umeboshi Plum Dressing -- (this is another recipe in this cookbook - SEE BELOW) (use additional amounts of dressing as desired)

PEPPERS

Pepper should already be roasted with skins removed.

Prepare chilies as per instructions on can (rinsing seeds out, etc.).

FILLING

In a bowl, mix together the already prepared Spanish Rice (see recipe elsewhere in this cookbook) and the hummus.

Stuff this rice/hummus filling into the peppers. They should be fairly easy to seal since the filling is fairly sticky (due to the hummus).

BATTER

In a shallow bowl, mix together the flour, water, and salt.

In a separate shallow bowl, add the bread crumbs.

Put parchment paper down on a baking sheet (if you don't have parchment paper, you can oil your baking sheet). Peppers can even stick a little to a non-stick baking sheet which messes up the peppers, so I greatly prefer parchment paper because it always makes for very easy removal.

Dredge the stuffed peppers in the batter and then in the bread crumbs, and place on the baking sheet.
Optionally spray a little olive oil on the top of the peppers.

Bake in a 350 degree F (175 degree C) oven (no need to preheat the oven) for 55 minutes until lightly browned and crisp.

Makes 10 stuffed peppers.

VARIATIONS:

- Instead of using chickpeas, try another bean such as white beans.

- Also possible to use a very quick cooking "bean" such as lentils (red or regular) in place of the chickpea. In this case, it is not necessary to cook the lentils ahead of time; just add the dry lentils and water after the spices go in, and cook until done - then add the remaining ingredients (vary the water as needed) and proceed with recipe.

Per Serving (excluding unknown items): 499 Calories; 7g Fat (12.9% calories from fat); 15g Protein; 97g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 1079mg Sodium. Exchanges: 5 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 1 Fat.

Serving Ideas : Serve "15-Creamy Roasted Garlic Sauce" (see recipe).

SPANISH RICE

Recipe By :Mark Foy

Serving Size : 8 Preparation Time :1:20

Categories : 08-Grains

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 teaspoon olive oil
  1 large onion -- diced
  1 small green bell pepper -- chopped
  3 celery stalks -- chopped
   1/2 teaspoon ground coriander
  1 1/2 teaspoons cumin powder
  1 1/4 cups brown basmati rice -- washed
  1 3/4 cups no-salt-added vegetable broth -- (or water)
   3/4 cup tomato puree -- (e.g., crushed tomatoes)
   3/4 teaspoon sea salt

Heat a pot (appropriate for cooking rice on the stove top) over medium-high heat and add oil. Add onion and saute for 8 minutes. Add green bell pepper and cook for 6 minutes. Add celery, coriander, and cumin, and cook for about another 5 minutes. Add the rice and cook (stirring frequently) for 2 minutes.

Add broth, tomato puree, and sea salt to pot. Stir. Cover and bring to a boil. When boiling, turn heat to low and simmer for 55 minutes.

VARIATIONS:

- Peas could be used as a decorative vegetable added at the end.

- Substitute 3 poblano peppers for the green bell pepper.

- "Spanish Quinoa" - substitute quinoa for the rice (use the same amount of liquid (vegetable broth plus tomato puree) since both brown rice and quinoa take 2 parts water to 1 part grain when cooked on the stove top), but it will only need to cook for about 25 minutes.

Per Serving (excluding unknown items): 136 Calories; 2g Fat (10.6% calories from fat); 3g Protein; 27g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 286mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fat.