Stuffed Poblano Peppers
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Combine the rice with 415ml water and the tomatoes in a medium saucepan. Season with salt and bring to a boil. Add the coriander stems, then reduce to a simmer and cover with a lid. Simmer for about 40 minutes until the rice is tender and the liquid has been absorbed. Remove from heat and let stand, covered, for 5 minutes.
Meanwhile, caramelize the onion by heating 1 tbsp of oil in a large frying pan/skillet over a medium heat. Add the onion, then reduce the heat to medium-low and cook, stirring occasionally, for 20-25 minutes. Add a little water if the mixture gets dry. Stir the caramelised onion into the cooked rice and set aside.
Preheat the grill. Brush the poblanos with oil and place on a baking tray. Place under the hot grill for 3 minutes, then flip and grill again for another 3-4 minutes, until charred in places. Cooking times can vary, so check them often. Allow the peppers to cool before handling.
Preheat the oven to 190°C/375°F/Gas Mark 5. Cut the peppers open lengthwise and remove the inner white ribs and seeds. Spread out on a baking tray and spoon a portion of onion rice inside each one. Roast in the preheated oven for about 20 minutes.
Serve as they are, garnished with the coriander leaves and extra toppings of your choice.
Recipe courtesy of The Vital Vegan by Leah Vanderveldt
Published by Ryland Peters & Small. Photography by Clare Winfield © Ryland Peters & Small.
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