This remarkably filling recipe is adapted from “Plantifully Simple” by Kiki Nelson, which focuses on high-quality carbs, whole plants, and an active lifestyle. The “cheese” sauce that tops the peppers is revelatory. Serves 2-4. – Susan Puckett
Ingredients
- 4 large bell peppers (any color)
- 1 cup cooked brown or white rice
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- ¼ cup store-bought or homemade tomato salsa
- ¼ cup chopped cilantro leaves
- Juice ½ lime
- Garlic salt, to taste
- 1 cup Poblano “Cheese” Sauce, warmed
Instructions
- Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
- Slice off the tops of the peppers and use a spoon to scrape out the seeds and ribs. Set the peppers aside.
- In a medium bowl, mix the rice, beans, corn, salsa, cilantro, lime juice, and garlic salt. Divide the mixture among the peppers then arrange on the baking sheet.
- Roast for 25 minutes, until the peppers have softened and are beginning to brown. Top with the warmed Poblano “Cheese”
Poblano “Cheese” Sauce
Ingredients
- 1 medium poblano pepper (or 4 ounces canned fire-roasted green chiles)
- 1 ½ cups peeled and diced Russet potatoes
- ¼ cup raw cashews
- 1 teaspoon fresh lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- ½ teaspoon onion powder
Instructions
- Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
- If using a fresh poblano pepper, place it on the prepared baking sheet and roast for 20 minutes, until charred on all sides.
- Meanwhile, place the potatoes in a small pot and add water to cover by 2 inches. Bring to a boil over medium-high heat, reduce to a simmer, and cook, uncovered, until the potatoes are fork tender, about 15 minutes. Reserve 1 cup of the cooking water, then drain the potatoes and set aside.
- When the peppers are done roasting, immediately transfer to a paper bag or a bowl covered with plastic wrap and let steam for 10 minutes. Remove the pepper, let it cool, then slip off the skin and scoop out the seeds.
- Transfer the pepper, cooked potatoes, and cooking water to a blender and add the cashews, lemon juice, garlic powder, salt, and onion powder. Blend until smooth.
- Store in a sealed container for up to a week. To reheat, microwave for 30-second intervals, stirring between intervals, until warmed through.
Susan Puckett is an Atlanta-based food writer and cookbook author.