Stuffed Poblano Peppers with Rice & Avocados

More and more lately, I find myself eating less and less meat.  It’s not that I don’t like meat; I love a good beef filet.  I am just really getting into more recipes that don’t have meat.  Could I be a vegetarian if I chose to?  Abosolutely.  Do I want to be a vegetarian?  No.  Do I even want to be a full time pescatarian?  No.  I’m just really digging some of these meatless recipes I have been cooking like the one below courtesy of Clean Eating magazine.

INGREDIENTS:

  • 2/3 cup brown rice
  • 4 poblano or Anaheim chile peppers, stem-on, halved lengthwise and seeded
  • Olive oil cooking spray
  • 7 1/2 oz BPA-free canned unsalted black beans, drained and rinsed
  • 1 tsp chile powder
  • 1/2 cup chopped fresh cilantro
  • 1/2 tsp sea salt
  • 2 oz part-skim mozzarella, grated
  • 1 vine-ripe tomato, finely chopped
  • 4 cups arugula
  • 1 avocado, peeled, pitted and diced
  • Juice 1 lime

METHOD:

  1. Cook rice according to package directions; set aside.
  2. Preheat oven to 400 degrees F.  Line a large baking sheet with foil.  Lightly mist the outsides of peppers with cooking spray.  Arrange peppers cut side down on sheet.  Transfer to oven and bake for 12 minutes, until tender.
  3. In a large nonstick skillet, bring 1/2 cup water to a boil on medium-high.  Stir in rice, beans, and chile powder.  Cook, stirring occasionally, for 2-3 minutes, until heated through and water is almost absorbed.  Remove from heat and stir in cilantro and salt.
  4. Remove pepper from oven and flip cut side up.  Gently spoon rice mixture into peppers, dividing evenly.  Sprinkle mozzarella and tomato over top, distributing evenly.  Return to oven and bake for 5 minutes, until mozzarella melts.  Divide arugula among serving plates and top each with 2 pepper halves.  Top with avocado and drizzle with lime juice, diving evenly.
Serves:  4
Calories – 314 | Total Fat – 10g | Carbs – 46g | Fiber – 11g | Sugars – 2g | Protein – 13g | Sodium – 367mg | Cholesterol – 9mg
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