Pimentões poblanos recheados vegetarianos com arroz

Ingredientes

• 1 1/2 pound (670 grams) Poblano Peppers (8 medium peppers)
• 2 teaspoons Vegetable Oil (like coconut or olive oil, plus more for the baking pan)
• 1/4 cup (35 grams) Yellow Onion (diced small, about 1/4 of an onion)
• 1/4 cup (45 grams) Green Bell Pepper (diced small, about 1/2 a small pepper)
• 1/2 cup (120 grams) Long Grain White Rice
• 1/2 teaspoon Fine Sea Salt
• 1 teaspoon Cumin (ground)
• 1/2 teaspoon Smoky Paprika
• 2 teaspoon Chili Powder
• 1/2 teaspoon Garlic Granules (or two small cloves of garlic, minced)
• 2 teaspoon Tomato Paste
• 1/2 cup (110 grams) Prepared Salsa (I like homemade)
• 1 1/3 cups (305 grams) Vegetable Broth
• 1 cup (140 grams) Zucchini (diced small, about one small zucchini)
• 3/4 cup (80 grams) Corn (fresh or frozen, from about 1 small cob)
• 1 3/4 cup (425 grams) Cooked Pinto Beans (drained, about one can (black beans are a delicious sub!))
• 3/4 cup (80 grams) Pepper Jack or Monterey Jack Cheese (leave out for dairy free)
• 1/2 a Lime (juiced)
• 1 Medium Avocado
• Fist Full of Cilantro
• 3-5 Pickled Jalapeño Rings (take it up for the heat!)
• 1/2 teaspoon Fine Sea Salt
• 1/2 a Lime (Juiced)
• 1/4 teaspoon Cumin (ground)
• Water for thinning
• Sliced Avocado, Cilantro, Sour Cream, Lime Wedges, Salsa, Pickled Jalapenos

Modo de preparo

1. 1

   --- Roast the Peppers: ---

2. 2

   Set one oven rack to the top of the oven, another rack in the center and preheat oven to broil.

3. 3

   Make one slit in each of the poblanos from the stem to tip (the seeds will be removed after roasting). Arrange evenly on a baking sheet. Place the poblanos on the top rack.

4. 4

   Using tongs, turn the poblanos about every 2 - 3 minutes for a total of about 8 - 10 minutes, OR until they're nice and charred (blistered) on each side. Remove from oven and transfer the peppers to a covered container to steam for about 10 minutes (this makes them easier to peel). The peppers will be softish at this point. Lower the oven temperature to 375 Fahrenheit (190 Celsius).

5. 5

   Once the peppers are steamed, carefully peel the skins off the peppers, working the seeds out with a little bit of running water (this helps them cool as well) and a gentle knife keeping the peppers in tact as best you can. Pat dry and set aside.

6. 6

   --- For the Stuffing: ---

7. 7

   While the peppers are roasting, in a medium sauce pot or Dutch oven, add the oil and heat on medium until shimmering. Add the onion and bell pepper and saute' on medium low for about 5 minutes or until softened. Add the rice and stir for two minutes, slightly toasting. To the rice mixture add the salt, cumin, paprika, chili powder, and garlic and stir for about 1 minute or until spices are fragrant. Stir in the tomato paste, salsa and broth. Bring to a boil, then reduce heat to low. Lid the pot and cook for about 16-18 minutes, or until the rice in tender. Remove lid and stir. The rice will be moist and creamy. Remove from heat. If the rice is sticking add a splash of water. Stir. Relid and allow to rest off heat for 10 minutes.

8. 8

   Stir in the zucchini, corn, beans and cheese (if using). Squeeze in the lime juice. Stir. Taste for salt adjustment. Set aside.

9. 9

   --- Assemble and Bake: ---

10. 10

    Lightly oil (or use pan spray) a casserole dish and set aside.Carefully stuff each pepper with the stuffing, shaping the pepper around the stuffing. Transfer to the casserole, laying the peppers snugly against each other. MAKE AHEAD: At this point the peppers can be covered with foil and held in the fridge for up to two days. Bake as directed.Cover the baker with foil, then bake in a 375 Fahrenheit oven for about 20 minutes or until heated through.

11. 11

    --- For the Avocado Cream (optional): ---

12. 12

    In a food processor add the avocado, cilantro, jalapeño, salt, lemon, and cumin. Whirl ingredients while drizzling about 1/3 cup (78 grams) of water in. The cream should be thin enough to slather or dip. Thin to desired consistency.

13. 13

    --- To Serve: ---

14. 14

    Serve family style right out of the casserole with sliced avocado, cilantro, sour cream, salsa and lime wedges.

15. 15

    Store in a lidded container in the refrigerator for up to three days or freeze for up to two weeks. Thaw in the refrigerator overnight, cover and rewarm in a 350 Fahrenheit oven for about 20 minutes.