This recipe offers a hearty and satisfying vegetarian meal with a southwest spin featuring sprouted wild rice and beans. Any kind of bean can be used such as mung, garbanzo, or adzuki. Mung beans will sprout the fastest. Lentils can be used as well.
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Experienced spouters should have no difficulty jumping into this recipe. If you have never sprouted before, I will teach you. Please visit FAQ and Expert Tips section to find step by step directions. It may seem daunting at first, but after a few tries it becomes easy and fun. Once you get the hang of sprouting you will find many new and exciting recipes at this site.
If spouting is not your thing, you can substitute a can of black beans, pintos or chickpeas, but believe me, once you start spouting you will find a can of beans to be beyond boring. There is nothing like the taste, texture and vibrancy of living food. Please let me know how you liked this recipe.
Ingredients in this recipe
- Poblano peppers: This mild chili pepper variety is named after the Mexican state of Puebla where they were founded and grown. They are a popular pepper used in Mexican, Tex-Mex and Southwest cuisine because they are slightly spicy and have a great flavor profile. They are also highly nutritious boasting high levels of vitamins A & C, carotenoids, capsaicin and antioxidants.
- Rice: any rice will work, either white or brown
- Water or stock of choice for cooking rice (this amount can vary depending on brand of rice cooker. Rice can also be cooked on stove top)
- Sprouted wild rice & bean blend or canned beans (any sprouted blend of beans such as chickpeas, mung, or adzuki will work) see directions for sprouting in the FAQ section.
- Corn: canned, frozen or fresh
- Petite-diced fired roasted tomatoes or plain petite cut or regular cut if petite are not available. I prefer petite simply because they are smaller cuts of tomato and will mix better.
- Olive oil: canola, vegetable oil
- Salsa: any supermarket jar or fresh salsa will work for this recipe.
- Scallions: thinly sliced (substitute ½ diced onion)
- Ground cumin
- Chili powder
- Garlic powder
- Cayenne pepper : this ingredient can vary based on your heat sensitivity
- Salt and pepper: to taste
- Fresh cilantro
- Shredded cheddar cheese: feel free to substitute any kind of cheese you prefer such as Monterey Jack, colby, cheddar, mozzarella, Mexican blend. Vegans can substitute vegan cheese.
- Optional Garnish 1: Sliced pickled jalapenos- canned variety found in many supermarkets
- Optional Garnish 2: Sour cream- I prefer full fat as you are only using a tiny bit. Low-fat can be substituted and vegans can substitute vegan sour cream.
How To Make Vegetarian Stuffed Poblano Peppers with Sprouted Wild Rice and Beans
- Cut poblanos lengthwise in half, remove seeds and rub both sides with olive oil and arrange skin side down on baking sheet (glass pyrex oven dish can also be used).
2. Preheat oven to 400 degrees F. While oven is preheating chop scallions and cilantro. Add white rice and water (stock of choice) to rice cooker and turn on. Cook rice as directed by your rice cooker directions.
3. When oven is up to temp, roast poblanos for 6 minutes on middle oven rack. When finished leave standing on sheet.
4. Next, combine in large bowl wild rice and bean blend, corn, diced tomatoes, salsa, cumin, chili powder, garlic powder, cayenne, salt & pepper, scallions and cilantro and ¾ cup cheese. Mix well.
5. Once white rice is finished cooking add rice to mixture.
6. Spoon mixture into each pepper, then sprinkle remaining cheese over top of each pepper.
7. Place baking sheet back on oven rack and bake for 20 minutes.
8. When finished add optional garnish by topping each pepper with a dollop of sour cream and 2 slices of pickled jalapenos.
FAQ and expert tips
How to spout beans and wild rice using a mason jar with mesh lid (alternate bowl method is also included).
Materials: Wide mouth quart size Mason jar & mesh lid or similar size bowl, small round plate/bowl, beans/wild rice
- Soak: Start by rinsing ½-3/4 cup beans and wild rice in cool water. If you are not using a mason jar with mesh lid, use a strainer.
- Next, soak for about 8 to 12 hours in a Mason jar or similar style bowl. Use a large enough bowl to allow for expansion of beans. Add 2-3 cups of cool water (Typically I do this early in the morning, so by evening they are ready to move onto the rinse stage).
- Rinse: For the next two days keep your Mason jar away from direct sunlight. Give the mix a generous rinse two times a day (morning and late afternoon). Rinse your mix for about 5 seconds each time with cool water running directly into the jar/bowl. Strain off any excess water until dry as possible (drain well). Place mason jar on a small plate/bowl at an angle so that any excess water will drain off. If using a bowl just make sure you drain mix very well. You can also use a paper towel to blot off excess.
- Harvest: After about 3-4 days your sprouts will be ready to harvest and use. Store in refrigerator in a sealed container. Remember, dry completely before storing. Sprouted mix should last for about 5-7 days.
Looking for more delicious vegetarian dinner options?
Mediterranean Roasted Eggplant Rounds
Vegetarian stuffed poblano peppers with sprouted wild rice and beans
Equipment
- oven
- rice cooker (optional)
Ingredients
- 4 Poblano peppers
- 1 cup white rice, dry any rice will work
- 1½ cups water or stock for cooking rice may vary depending on brand of rice cooker
- 2 cups sprouted wild rice and bean blend sub: 15 oz can of beans & 1 cup cooked wild rice. sprouting directions can be found below
- 1 15 oz, can corn canned, fresh, frozen
- 1 14.5 oz. can petite fire roasted tomatoes
- 2 tbsp olive oil
- 1½ cups salsa
- 4 scallions thinly sliced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- pinch cayenne pepper optional
- salt and pepper to taste
- 1 bunch cilantro finely chopped
- 1½ cup shredded cheese sub: Monterey Jack, Mex blend
- 2 slices pickled jalapenos optional garnish
- sour cream optional garnish
Instructions
- Cut poblanos lengthwise in half, remove seeds and rub both sides with olive oil and arrange skin side down on baking sheet (glass pyrex oven dish can also be used).
- Preheat oven to 400 degrees F. While oven is preheating chop scallions and cilantro. Add white rice and water (stock of choice) to rice cooker and turn on. Cook rice as directed by your rice cooker directions.
- When oven is up to temp, roast poblanos for 6 minutes on middle oven rack. When finished leave standing on sheet.
- Next, combine in large bowl wild rice and bean blend,corn, diced tomatoes, salsa, cumin, chili powder, garlic powder, cayenne, salt& pepper, scallions and cilantro and ¾ cup cheese. Mix well.
- Once white rice is finished cooking add rice to mixture.
- Spoon mixture into each pepper, then sprinkle remaining cheese over top of each pepper.
- Place baking sheet back on oven middle rack and bake for 20 minutes.
- When finished add optional garnish by topping each pepper with a dollop of sour cream and 2 slices of pickled jalapenos. Serve immediately and enjoy!
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