EASY Vegan STUFFED PEPPERS
A delicious and healthy meal made with poblano peppers stuffed with brown rice, pinto beans, and spices, topped with a creamy avocado sauce.
Ingredients
Filling ingredients
- 4 pieces Poblano peppers Choose firm and ripe peppers.
- 1 cup Brown rice Cooked according to package instructions.
- 1 can Pinto beans Drained and rinsed.
- 1 medium Onion Finely chopped.
- 2 cloves Garlic Minced.
- 2 tablespoons Spices (e.g., cumin, chili powder) Adjust to taste.
Avocado crema
- 1 medium Avocado Ripe and pitted.
- 2 tablespoons Lime juice Freshly squeezed.
- 1/4 cup Cilantro Chopped.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cook the brown rice according to package instructions.
- In a skillet, sauté onion and garlic until softened.
- Add pinto beans, cooked rice, and spices; mix well.
- Stuff the poblano peppers with the rice mixture.
Baking
- Place stuffed peppers in a baking dish and bake for 25-30 minutes.
Avocado Crema Preparation
- Blend avocado, lime juice, and cilantro until smooth.
Serving
- Serve the stuffed peppers drizzled with avocado crema.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving again. These stuffed peppers freeze well before or after baking.