+GF +SF
I took my mom’s (Alex’s grandma’s) stuffed pepper recipe and dirtied it up in the best possible way. The new version is filled with chewy brown basmati rice, black beans, corn, onion, jalapeño pepper and warm and zesty spices. They have so much flavor and texture—and you can heat them on the grill or in the oven, so they’re perfect for any time of the year. —LM + AM
SERVES 8
1 cup (210 g) uncooked brown basmati rice
1½ cups (350 ml) vegetable broth (you can use water, but it won’t be as flavorful)
1 (15-oz [425-g]) can black beans, drained and rinsed well
2 tbsp (16 g) chili powder, divided
2 tsp (5 g) ground cumin, divided
½ tsp sea salt and ground black pepper, to taste
4 large bell peppers, cut in half and seeded
2 ears of corn
1–2 jalapeño peppers (1 if you don’t like a lot of heat, 2 if you do)
3 large green onions (trim the ends of the greens, but leave the greens attached to the bulb of the onion) or 1 large white onion, chopped
2 tbsp (30 ml) extra-virgin olive oil
½ cup (20 g) chopped cilantro
1 tsp chipotle chile powder
TOPPINGS
Vegan cheese (optional)
1 lime (optional)
Combine the rice and vegetable broth in a medium saucepan and bring to a boil. Once the broth is boiling, cover the pan and reduce the heat to a simmer. Cook for 40 minutes or until the broth is completely absorbed and the rice is tender. Remove it from the heat, keep covered and let it sit for 10 minutes. Note: Check the cooking instructions on the package of rice that you use and follow those directions if they’re different from ours.
In a medium saucepan, cover the beans with water and add 1 tablespoon (8 g) of the chili powder, 1 teaspoon of the cumin and ½ teaspoon of fine sea salt and pepper and stir to combine the spices. Bring to a boil, then reduce the heat to a low boil and cook for 20 minutes, or until the water evaporates. Stir frequently.
While the rice and beans are cooking, rub the bell peppers, corn, jalapeños and green onions with the olive oil (this prevents them from sticking to the grill) and grill them over medium heat until you can easily pierce them with a fork, approximately 10 minutes per side. The green onions will cook faster, so take them off once they begin to brown, about 10 minutes. Make sure you turn them every few minutes to avoid burning. You’ll want to see grill marks on the corn and onions. The jalapeño peppers’ skin will begin to blacken and bubble, which is totally fine.
Note: If you don’t have a grill, you can roast the vegetables in a 400°F (204°C) oven until they begin to brown and are easily pierced with a fork.
Let the vegetables cool until you can safely handle them; then cut the corn off the cob. Cut the jalapeños in half, remove the seeds and chop. Chop the onions and place all the chopped vegetables in a large bowl; add the rice, beans and cilantro. Add the remaining 1 tablespoon (8 g) chili powder, remaining 1 teaspoon cumin, chipotle and more sea salt and black pepper, if desired. Gently fold the ingredients together until combined.
Stuff the bell peppers with the filling and wrap them in foil; grill for 15 minutes.
Sprinkle some vegan cheese on top during the last few minutes of cooking, if you like. Squeeze some lime juice on top before eating, if desired. Remove the foil and plate.
Note: If you don’t have a grill, you can roast the peppers in a 375°F (190°C) oven until they begin to blacken and blister. Then fill them with the beans and rice filling, cover with foil and bake for 30 to 45 minutes.
You may have extra filling left over—don’t be afraid to add more of it to your plate and eat it on the side.