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Mexican Inspired Stuffed Peppers (Vegan)

A plant based, healthier twist on chile rellenos!

  • Author: Ana
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25

Ingredients

Scale
  • 4 large pasilla or poblano peppers
  • 1 cup cooked brown rice
  • 1 cup cooked quinoa
  • 1 can black beans, drained
  • 1 tsp. salt
  • ½ tsp. cumin
  • 1 tsp. chili powder
  • 2 cloves garlic, finely minced
  • ½ tsp. oil
  • 1 cup Sprouts brand frozen organic corn
  • 2 jalapenos or fresno chiles, diced
  • 1 medium tomato, diced
  • ¼ medium white onion, diced
  • Lime wedges and cilantro for garnish

Instructions

  1. Bring a pot of water with a steamer basket to a boil.
  2. Cut the tops off the peppers and carefully remove the seeds. Cut peppers in half lengthwise so they form “boats”.
  3. Once the water is boiling, add peppers to steamer basket. Steam for 10 minutes or until tender.
  4. In a saucepan, mix 1 cup cooked brown rice, 1 cup cooked quinoa, 1 can black beans, ½ tsp. cumin, 1 tsp. salt, 1 tsp. chili powder, 2 cloves garlic, ½ tsp. oil, 1 cup Sprouts brand frozen organic corn, and 1 jalapeño or Fresno chile. Cook for 5 minutes or until corn is warmed.
  5. Stuff steamed peppers with the rice / bean mixture.
  6. Top with a quick pico de gallo made with 1 tomato, ¼ medium white onion, and the remaining jalapeño or Fresno chile.
  7. Serve hot garnished with lime and cilantro as desired!