One of my favorite comfort meals is stuffed peppers: it feels like a special fall meal to me. This recipe for Black Bean and Rice Stuffed Poblano Peppers with Avocado Cream is scrumptious and easy to make, and will bring comfort to your table.
Growing up in Ohio, my mom used to make stuffed green bell peppers with a rice and ground beef mixture. I consider that the ultimate comfort food, and I still love her recipe. I’ve lived in the Southwest for a long while, and it’s clear that the foods and flavors of the area influence my cooking (hello black beans and avocado)!
My version of stuffed peppers — Black Bean and Rice Stuffed Poblano Peppers with Avocado Cream — makes a hearty meatless meal that doesn’t require a lot of prep time or cooking time.
Have you had poblanos? They’re a deep, rich green color, and have great flavor (and they’re not spicy). One of my favorite things about this dish is the Avocado Cream that I drizzle over the top of the peppers – it’s a nice complement to the other ingredients.
I have a great stuffed pepper story! Doesn’t everyone? Ha! My story involves a beloved, special dog of mine who apparently loved my mom’s stuffed peppers as much as I do.
My parents were visiting from Ohio, and my mom asked what she could make for me (she voluntarily takes over cooking duties when she visits, to my great pleasure). I requested her stuffed peppers. She obliged, and when she was finished cooking we decided to run out on a quick errand.
Since the peppers were still hot, we popped the pan of them into the cooled oven, with foil over the top, just for the short time we’d be gone.
Before leaving I had a face-to-face with my dog and told him to “Be a good boy,” and “we’ll be home soon.” The usual, right? When we got home, I went straight for the oven to put the peppers in the fridge until dinner.
I opened the oven door and pulled out a very light pan covered with the foil I originally placed on it.
All. The. Peppers. Were. Gone.
The dog had opened the oven door, pulled out the rack, peeled back the foil, devoured all the peppers (and licked the pan clean), put the foil back on the pan, pushed the rack back into the oven, and closed the door.
I mean…I can’t say for certain that’s what he did (he didn’t even get sick, the 120-pound beast that he was), but there was no other explanation! Based on some of his other shenanigans it made sense. We were all awe-struck, and after a few minutes of looking at each other, speechless, all we could do was laugh! That’s one of my favorite stories about a special dog I miss.
I think my dog today would enjoy my Black Bean and Rice Stuffed Poblano Peppers with Avocado Cream, but I don’t leave anything to chance with her! I want these peppers all to myself, and you will, too.
Try another pepper recipe of mine:
Blistered Shishito Peppers with Smoky Paprika Aioli
Apple and Hatch Chile Crisp
Grilled Corn, Peppers & Black Bean Tacos with Creamy Poblano Sauce
The stuffed peppers are easy to make (and you can use your favorite fillings like quinoa instead of rice, or corn instead of beans) and they make a hearty meatless dish!
- 3 tablespoons plain Greek yogurt
- 1 garlic clove
- 1/2 teaspoon salt
- 1 tablespoon lime juice
- 1 tablespoon Sprite or lemon-lime soda
- 1/4 teaspoon dried cumin
- 3 tablespoons olive oil, divided
- 1-3/4 cups cooked brown rice
- 1 (15-ounce) can black beans, drained and rinsed
- 1/4 cup spicy diced tomatoes in juice (I used Rotel Diced Tomatoes in Green Chiles)
- 1/4 cup diced white onion
- 2 garlic cloves, minced
- 1/2 teaspoon dried cumin
- 1/2 teaspoon dried coriander
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Fresh cilantro, as garnish
- Cotija cheese, crumbled, as garnish
- Mince the garlic and sprinkle with the salt. Use the back of a knife to mash the salt into the garlic to form a paste. Add the avocado, Greek yogurt, garlic paste, lime juice, soda, and cumin to a food processor and blend until smooth.
- Refrigerate until ready to serve.
- Preheat the oven to 500 degrees F. Add foil to a baking sheet. Add the poblano peppers to the baking sheet and drizzle with 1 tablespoon of the olive oil.
- Roast for about 8 minutes, turn and continue roasting for another 8 minutes, or until charred.
- Transfer the peppers to a bowl and cover with plastic wrap. Set aside for 15-20 minutes.
- Reduce the oven to 350 degrees F.
- Add 2 tablespoons olive oil to a large skillet over medium heat. When hot, add the onion and cook for several minutes, or until translucent. Add the 2 cloves of garlic and cook for 30 seconds or so.
- Add the tomatoes to the skillet. Add the cumin, coriander, salt, and ground black pepper to the skillet. Toss to combine. Cook for 3 minutes or so.
- Add the black beans and rice to the skillet. Toss to combine. Remove from the heat and set aside.
- Place the peppers on a cutting board and use a sharp knife to gently peel the charred skin from the peppers and discard it.
- Use a sharp knife to slice down the center of the pepper from the stem to almost the end of the tip.
- Use a spoon to scoop out the seeds. Evenly divide the beans and rice mixture and spoon it into the peppers.
- Place in a baking dish and into the oven for 5-7 minutes or until heated through.
- Place the peppers on individual plates, drizzle with the avocado cream, and sprinkle the cilantro and Cotija cheese over the tops.
- Serve warm.