Anaheim Peppers Stuffed With Wild Rice and Vegetables

About a few months ago I enjoyed stuffed Poblano peppers at a friend's housewarming party. My tolerance to spice is moderate so I was surprised when I enjoyed the heat trickling down my throat after each swallow. There were a few vegetarians present, and my friend knew that I was vegan so luckily every single dish was made vegan! The peppers served were stuffed with veggies and were so delicious. Little seasonings were inside the peppers, but the roasted peppers themselves had so much flavor already.

I eagerly asked my friend how she cooked the peppers and she explained the perfect way she roasts and skins them. Peeling the skin off makes for perfectly soft peppers that are easy to cut and enjoy. I am not sure if my way is exactly the way she told me, but I feel that I followed her instructions for the most part. She served me Poblano peppers which are a bit hotter then Anaheim peppers, the pepper that I used. If you are unsure as to the spice tolerance of your guests, I suggest you use Anaheim or some other mild pepper. For my pepper recipe I am using rice and lentils to add protein and make the recipe more filling.

Serves 2-3 people

--- Ingredients ---

3 stuffed Anaheim or Poblano peppers

1 - 1&1/2 tsps melted coconut oil

1/3 C (cup) red lentils

1/3 C black rice

1 can roasted tomatoes (I used the brand Muir Glen)

1/3 C red onion

1 tsp chili powder

3 C water

Step 1 ---

Preheat the oven to 500 degrees Fahrenheit. First massage the coconut oil onto the peppers. Then place the peppers onto a baking pan and bake until the outsides turn black, flipping them over occasionally. You can also dry roast the peppers with no oil, but keep in mind that the peppers may stick to the pan so you will need foil. This takes about 30 to 40 minutes depending on your oven.

Step 2 ---

While the peppers are cooking add the rest of the ingredients into a medium sized pot. Cook on high heat for about 10 minutes covered with a lid and then cook uncovered for 15-20 minutes until the rice and lentils are cooked and the water is evaporated.

Step3 ---

Once the peppers are charred, let them cool in the refrigerator for 30 minutes and turn the oven to 300 degrees F. Then carefully peel the skins off of the peppers. The skins should peel off easily. Slowly cut the peppers in half and remove the seeds and cores. The last step is to add the stuffing inside the peppers and place the peppers on the baking pan into the oven one last time so they can be served warm.