I often joke with friends about what a pain it can be to entertain in Boulder. It seems everybody has some dietary need or preference. While I realize that allergies and food sensitivities are a very real thing that can be life threatening, in Boulder, it is a bit trendy to ascribe to the diet du jour to an extreme degree. Having said that, I’m afraid as a vegetarian, I too am one of “those people”.
Being a vegetarian can have its challenges, as can catering to a vegetarian, vegan, dairy-free or gluten–free guest when entertaining in your home. This is a relatively easy dish that is vegetarian and gluten-free, and can also be made vegan and dairy free by using vegan cheese. It also makes a wonderful side dish for a Mexican meal.
Stuffed Poblano Peppers
- 4 poblano peppers, slit down the length of one side and seeded (wearing rubber gloves is recommended)
- 1 cup sweet potato, diced small
- 1 cup red onion, chopped
- 1 cup broccoli florets, broken into bite size pieces
- 1 cup grated Monterey Jack Cheese
- 1 cup grated Smoked Gouda Cheese
- ¾ cup black beans
- ¾ cup cooked brown rice or quinoa
- 2 tablespoons olive oil
- 1 teaspoon smoked sweet paprika
- 1 teaspoon cumin
- 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)
- Salt and pepper to taste
- Fill a large pot with water and bring to a boil.
- Drop the poblanos into the boiling water and boil for 5 minutes. Remove, drain and set aside.
- Scatter all of the veggies on a sheet pan and drizzle with the 2 tablespoons of olive oil.
- Season with salt, pepper and ½ teaspoon of paprika.
- Toss everything a few times to coat with the oil and spices.
- Place the sheet pan under the broiler for 10-12 minutes, turning the veggies a few times so they brown on all sides.
- Remove from heat and place into a large bowl.
- Add the rice and black beans to the vegetables.
- Sprinkle with the cumin, oregano and the remaining ½ teaspoon of paprika.
- Add 1 cup of the cheese to the mixture and combine thoroughly.
- Season with salt and pepper to taste.
- Lay the peppers in a baking dish.
- Spoon the veggie mixture into the peppers and then top with the remaining cheese.
- Place in the oven and bake for 20 minutes until the cheese is melted and the peppers heated through.
- Serve with salsa, sour cream and/or guacamole.
Enjoy!
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This looks a treat – and this is from someone who has no dietary restrictions!
No restrictions? Ah, you’d be my dream guest! Thank you for stopping by!
So what is the liquid in the dish with the completed stuffed pepper?
Hi Mary Anne. It is a simple chili sauce made with New Mexican chiles.