stuffed poblano peppers with rice and avocado

By á-7485

Ingredients

• Ingredients:
• Stuffed Poblano Peppers With Rice & Avocado
• Stuffed Poblano Peppers With Rice & Avocado
• Serves 4. Hands-on time: 15 minutes. Total time: 30 minutes.
• A stuffed pepper with a Mexican twist - fresh, cheesy and with a spicy kick!
• 2/3 cup brown rice
• 4 poblano or Anaheim chile peppers, stem on, halved lengthwise and seeded (Careful seeding them! I would wear gloves, or be very careful as to not touch the seeds)
• Olive oil cooking spray
• 7 1/2 oz BPA-free canned unsalted black beans, drained and rinsed
• 1 tsp chile powder
• 1/2 cup chopped fresh cilantro
• 1/2 tsp sea salt
• 2 oz part-skim mozzarella, grated
• 1 vine-ripe tomato, finely chopped
• 4 cups arugula
• 1 avocado, peeled, pitted and diced
• Juice 1 lime

Preparation

Step 1

Step One: Cook rice according to package directions; set aside.


Step Two: Preheat oven to 400 F. Line a large backing sheet with foil. Lightly mist the outsides of peppers with cooking spray. Arrange peppers cut side down on sheet. Transfer to oven and back for 12 minutes, until tender.


Step Three: In a large nonstick skillet, bring 1/2 cup water to a boil on medium-high. Stir in rice, beans and chile powder. Cook, stirring occasionally, for 2 to 3 minutes, until heated through and water is almost absorbed. Remove from heat and stir in cilantro and salt.


Step Four: Remove peppers from oven and flip cut side up. Gently spoon rice mixture into peppers, dividing evenly. Sprinkle mozzarella and tomato over top, distributing evenly. Return to oven and bake for 5 minutes, until mozzarella melts. Divide arugula among servings plates and top each with 2 pepper halves. Top with avocado and drizzle with lime juice, dividing evenly.


Tip: Poblano chile peppers can sometimes be a bit hot. If you prefer a milder pepper, opt for Anaheims.