VIDEO: Vegan Stuffed Poblano Chili with MexiRice, Refried Beans And Corn on the Cobb

My mom used to love to make stuffed green peppers. We were poor, and in the 1960s and 1970 peppers and hamburger meat were cheap. Add in some tomato sauce and spices and she was there and I love her for it. Of course, I was a fat kid. Because I didn’t stop at one pepper and let’s be real, ground beef in a five pound chub wasn’t a health food (and I remember when we could eat a chunk of raw beef cold, the thought now sending shivers down my spine).

So I’ve always had a spot for stuffed peppers, and I love Mexican flavors so why not combine the two, borrowing from mom and adding in my own zest? Well, enter Stuffed Poblano Chili with MexiRice, refried beans and corn on the Cobb, or, lunch as I call it at Maison Bouley (my home). All vegan, of course, planet based for you, and me and the animals!

Now, you’re going to need some rice, and I love basmati or Jasmine but this really works best with good old White, Long Grained rice. You want a cup cooked, so make sure you cook at least 1/3 to 1/2 cup dry. Cook it in stock, make yourself happy. Remember the 1:3 ratio: One cup rice, three cups stock or water. 1/2 cup rice, 1.5 cups stock or water, get it?

You’re going to need:

• Cooked Rice (1 cup total)
• 2 Poblano Chilis (or green peppers if you can’t find them)
• 1 red onion chopped 
• Salt, Pepper and Sugar to taste (for the onions)
• Splash of Pinot Noir or other red wine of choice to deglaze pan
• 1/2 cup dry Textured Vegetable Protein, soaked in hot stock for at least two hours, or 1/2 a pound Beyond Beef or 1 cup walnuts, chopped or vegan protein of choice. I used Anthony’s TVP
• 2 tbs Safflower oil (or olive) 1 tbs for the Chilis, one for sautéing
• 2 tbs tomato paste
• 2 tsp cumin
• 1 tsp chili powder (adjust for your spice level)
• 1/4 cup raisins
• 1/4 cup cilantro
• 1 lime
• Myokos Pourable Mozzarella (or plant-based mozzarella)
• RoTel Mexican tomatos and chilis

For the Beans

• 1 can low sodium pinto beans
• 1/4 cup olive oil
• 2 tsp cumin
• Salt and Pepper to taste
• onion powder (pinch)

Cook your rice with a 1:3 ratio rice to liquid and be sure you have one cup cooked. Use stock for more flavorful rice.

Rub your peppers with 1/2 TBS of oil each, coating thoroughly. Throw on some salt and pepper. Put in a preheated oven at 500 degrees for eight minutes, until roasted and fabulous. Take out, let cool, and peel off the outer skin. Or use the Brava roast vegetable setting if you have one.

Dice up the onion, venting frustrations and any tension in to the chopping of course. Don’t cry. It’s ok. Oh heck, cry. Once you’ve pulled yourself together and the onions are chopped, throw them in a 8″ or 12″ sautee pan or skillet that has your other TBS of oil in it. Now, sprinkle with some Salt, some pepper and a dash of sugar to make them simply too delicious. Let them cook as long as your peppers, about seven to eight minutes, stirring often, of course. When they are a lovely color, brownish and golden, splash in some wine and cook until the pan is deglazed and wine dissipated. 

Add in tomato paste, cumin, chili powder and cook for about two mins. If you’re using a fake meat like Beyond, put it in now. If not let cook for four minutes and then add the TVP, walnuts or other protein. Cook another four minutes to save the world.

Add in a tablespoon or two of RoTel or Salsa of choice. Stir about. Then add in the Raisins, and 1/2 the cilantro and stir it up, you’ve got to stir it up now, you can’t wait to, stir it up…

Now slice your roasted peppers length wise (was that necessary to say?) and deseed them, clean them out, clean them up. You can even rinse them if you like. Just get all the guts out. 

Set on pan, fill with the delicious filling and toothpick or skewer closed. Cover with mozzarella and put back in over for seven to eight minutes.

Meanwhile heat a pot with the oil, and then add the beans, salt, pepper and cumin. Fry about and after about four minutes start to mash the beans with a masher. Keep frying, mashing and stirring until they are done, about 10 mins. Don’t overheat , don’t over salt and add water if you need to keep the right consistency. 

While managing your beans the poblanos will be done. Take them out, garnish with more cilantro and cover with juice of the lime. Then, beans will be ready, serve them with salsa or RoTel on top.

Meanwhile, a Cobb of corn has either been wrapped in a wet cloth or paper towels or left in husk and sprinkled with water and put in the microwave for five mins in a 950 watt. 3:30 in an 1100. Remove from husk and eat as is, as corn doesn’t need butter or spices, corn is good as, well, corn.

You’ll have enough for two meals and you’ll enjoy the heck out of each. Bon Apetit from Maison Bou