Stuffed Poblano Peppers with Cumin-Lime Cashew Crema
User Reviews
5.0
3 reviews
Excellent
-
Total Time
55 mins
-
Servings
4 servings
-
Calories
883 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Stuffed Poblano Peppers with Cumin-Lime Cashew Crema
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Roasted poblano peppers are stuffed with a mixture of red beans and chile verde rice before being drizzled in rich cumin-lime cashew crema to make this flavorful vegan meal.
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Ingredients
For the stuffed poblano peppers:
- 1 ¾ cups water
- 1 6-ounce package Lundberg Family Farms Organic Sprouted Chile Verde Rice
- 4 medium poblano peppers halved and seeded
- 1 teaspoon olive oil
- 1 14-ounce can kidney beans, drained and rinsed
- ¼ cup chopped fresh cilantro
- 1 green onion chopped
For the cumin-lime cashew crema:
- 1 cup raw cashews soaked in water 4 to 8 hours, drained and rinsed
- ½ to ¾ cup water
- 3 tablespoons freshly squeezed lime juice
- 2 teaspoons ground cumin
- ½ teaspoon ancho chile powder
- salt to taste
Instructions
Make the stuffed poblano peppers:
- In a small saucepan, combine the water and the contents of the Chile Verde Rice package, including the rice and seasoning packet. Place the saucepan over high heat and bring to a boil. Lower the heat and bring to a simmer. Cover and cook for 35 minutes. Remove from heat and let the rice sit, covered, for 5 minutes more.
- While the rice cooks, preheat the oven to 400°F. Lightly rub the pepper halves with olive oil and arrange, cut side down, on a baking sheet. Bake until the peppers are tender and their skins begin to blister, 16 to 18 minutes.
- Uncover the rice and fluff a few times with a fork. Stir in the beans, cilantro and green onion.
Make the cumin-lime cashew crema:
- Place the cashews, ½ cup water, lime juice, cumin and ancho chile powder into a blender and blend until smooth, stopping occasionally to scrape down the sides of the pitcher. Thin with up to ¼ cup more of water if needed and season with salt to taste.
Serve:
- Stuff the pepper halves with the rice mixture and drizzle with the cashew crema. Divide onto plates and serve.
Notes
- This recipe contains cashews. If you have a nut allergy, feel free to omit the cumin-lime crema or make a substitution. Salsa, tahini and hot sauce would all work nicely.
Nutrition Information
Show Details
Calories
883kcal
(44%)
Carbohydrates
69g
(23%)
Protein
29g
(58%)
Fat
63g
(97%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
11g
Monounsaturated Fat
34g
Sodium
84mg
(4%)
Potassium
1887mg
(54%)
Fiber
14g
(56%)
Sugar
20g
(40%)
Vitamin A
2521IU
(50%)
Vitamin C
401mg
(446%)
Calcium
170mg
(17%)
Iron
13mg
(72%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 883 kcal
% Daily Value*
| Calories | 883kcal | 44% |
| Carbohydrates | 69g | 23% |
| Protein | 29g | 58% |
| Fat | 63g | 97% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 34g | 170% |
| Sodium | 84mg | 4% |
| Potassium | 1887mg | 40% |
| Fiber | 14g | 56% |
| Sugar | 20g | 40% |
| Vitamin A | 2521IU | 50% |
| Vitamin C | 401mg | 446% |
| Calcium | 170mg | 17% |
| Iron | 13mg | 72% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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