Stuffed Poblano Peppers with Cumin-Lime Cashew Crema
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.
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.
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