Make Something Monday: Stuffed Peppers w/ Mexican Style Rice

Today’s Make Something Monday post is a guest written by Nick Conrad [aka the Omnivore]. It’s one of our favorite dishes to make at home & was a huge hit when we served it at our Vegan Thanksgiving: Stuffed Peppers w/ Mexican Style Rice!
There are three phases to the stuffed peppers: the rice, the beans, and the peppers. Since the rice takes the longest lets start that first. Here’s what you’ll need:
[from AllRecipes.com]
  • 3 tablespoons olive oil
  • 2/3 cup diced onion
  • 1 1/2 cups uncooked white rice
  • 1 cup green bell pepper, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 1/2 (8 ounce) cans tomato sauce
  • 2 teaspoons salt
  • 1 clove garlic, minced
  • 1/8 teaspoon powdered saffron
  • 3 cups water

In a large saucepan, heat olive oil over a medium-low heat.
Place the onions in the pan, and saute until golden.
Add rice to pan, and stir to coat grains with oil.
Mix in green bell pepper, cumin, chili powder, tomato sauce, salt, garlic, saffron, and water. Cover, bring to a boil, and then reduce heat to simmer.
Cook for 30 to 40 minutes, or until rice is tender. Stir occasionally.

While thats cooking, you can start the beans. Black beans are the best but you can use others as well. Here’s what you will need for the beans:

  • 3 cloves of garlic, chopped
  • 2 Jalapenos, chopped
  • 1 can of beans (15.5 oz)
  • 2 tsp of olive oil
  • 1/2 tsp of red pepper flakes

Place the garlic in a small sauce pan along with the oil and red pepper flakes.
Cook on low to med heat for about five minutes until the garlic is golden brown. Be careful not to burn the garlic.
Next, add the jalapenos. Cook for another five minutes and then add the beans.
Cover and reduce heat to low. Let simmer for about 10 minutes or until the rice is ready.

Now you can start the pablano peppers. Here is what you will need:

  • Two Pablano peppers (Cut in half and cleaned w/ seeds removed)
  • 1/2 cup Daiya Pepper Jack Cheese
  • 2 Morning Star Vegan Grillers burger patties

First preheat the oven to 350 and place frozen burger patties directly on the first rack in the oven.
Next place the four pepper halves in a large pot and cover with water.
Cover and bring to a boil over high heat. Boil peppers for about five minutes.
Remove the peppers and set them aside.
Remove the burger patties from the oven once they are warm & thawed.
Dice or crumble, your choice, the patties and set them aside.
Once the rice and beans are done, you can assemble the stuffed peppers.
Rice goes in first then the beans, the burger patty crumbles and the cheese on top.
Place all the peppers in a baking pan or casserole dish.
Now place the pan in the oven and cook for about 10 to 15 minutes until the cheese has fully melted.
Plate & serve each pepper half with additional rice & beans on the side. Enjoy!

 

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