One Pot Chilli Stuffed Poblano Peppers With Baked Rice

Yield: 2

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One Pot Chilli Stuffed Poblano Peppers With Baked Rice

Prep time: 5 MinCook time: 25 MinTotal time: 30 Min

This one pot baked rice dish with chilli non carne stuffed peppers is such an easy weeknight meal. The rice steams in the oven to fluffy perfection and the steam also helps the vegan cheese melt. I used ready packets of bean chilli for this but feel free to make your own r swap for another saucy bean mix. You'll need a large baking dish with a lid.

Ingredients

• 130g Basmati Rice
• 3 Romano Peppers (or sub for bell peppers)
• 3-4 tbsp vegan shredded cheese
• 2 x 285g packets of bean chili (I used Ben’s Original Chilli Non Carne)
• Chilli and coriander for topping (optional)

Instructions

1. Preheat the oven to 200C.
2. Add the peppers into a large baking dish, preferably one you have a lid for. Drizzle with olive oil and season them with salt and pepper. Roast for 10-15 minutes, uncovered, until just soft enough to open.
3. Remove the dish from the oven and gently remove the peppers from the pan and place them on a chopping board. Keep any juices that are in the pan and add the rice and 450ml of boiling water, plus a drizzle of olive oil and a sprinkle of salt.
4. Carefully slice the peppers lengthwise down the middle and scoop out and discard the seeds. Stuff them with the Bens Plant Powered Chili Non Carne and then carefully place them on top of the rice. Sprinkle generously with vegan cheese.
5. Cover the dish with the lid and bake for 25 mins.
6. When ready, finish with sliced chili and coriander, if using.

https://www.christina-soteriou.com/home/stuffed-romano-peppers-rice-bake