Vegan Stuffed Poblano Peppers | Minimalist Baker Recipes

I stumbled across this recipe online and thought I would give it a try.  I am not a big pepper eating type of person, but you know you have to change things up a bit when you start living the vegetarian/vegan lifestyle.  You can’t eat tofu, salads and veggie burgers all the time.

I started by visiting my local supermarket chain, but they did not have any poblano peppers.  So, while I was standing in the produce section trying to figure out a plan B, I decided to Google the peppers they did have.  Of course, I was looking for the least spicy pepper I could stuff because I am a spicy food wimp.  I decided I could make the Anaheim pepper work for me, mildly spicy and from what I read it is the up and coming pepper of choice.  So, hey why not give it a try.

Aside from the type of pepper I used, the only other difference for me was the way the recipe states to cook the rice.  I do not have time to boil brown rice in 12 cups of water for 30 minutes, so I went with my trusty rice cooker and cooked it that way.  This recipes is easy to make, most of the ingredients you will likely already have on hand and the only item you might need to run to the grocery store for are the peppers.  Give this one a try. I served them with my vegetarian taco dinner and they worked well together.  Enjoy!

Easy, 10-ingredient Vegan Stuffed Poblano Peppers with brown rice, pinto beans, and a simple avocado crema! A healthy, flavorful, plant-based meal.

Source: Vegan Stuffed Poblano Peppers | Minimalist Baker Recipes