Santa Fe Stuffed Peppers
This is a fantastic and satisfying dish that can also serve as a solution to any left-over rice – or even fried rice – in your fridge. If you don’t have any left-over rice, use your favorite rice, whether flavored or not. I was inspired by flavors that define the North and Central American Southwest, from Arizona to Oaxaca. The flavor of our Santa Fe Tortilla Soup is not timid, so it will serve as the dominant flavor of your stuffing, no matter what type of cooked rice you use. We cooked tortillas into the soup to provide a gluten-free thickener, creating a flavor reminiscent of nachos. That’s why I love to garnish this dish with my favorite blue corn tortilla chips to add a crisp counterpart.
Pre-heat your oven to 400 degrees.
Tip: If you're not vegan, you can replace the Daiya cheese with any grated nacho cheese, or grate your own! I love a combo of cheddar and Monterey Jack.
- Place the raw poblanos over the flame of a gas burner and cook until the pepper skins turn black and blister. If you don’t have a gas stove, turn on your broiler with a rack at the level closest to the broiler and cook, turning from time to time, until all the skin blackened. Transfer the peppers immediately into a bowl large enough to hold all the peppers, and cover tightly with plastic wrap. Let stand until cool.
- Using the blade of a kitchen knife, scrape the charred skin from the peppers. Cut the top off of each pepper, and remove all the seeds.
- Combine the rice, the soup, and 1 cup of the Diaya cheese in a mixing bowl and mix together. Use a spoon to stuff the six peppers.
- Place the stuffed peppers on a small cookie sheet lined with parchment paper, and evenly sprinkle with the remaining half cup of Diaya cheese.
- Place on a rack in the middle of the pre-heated oven and bake for 12 minutes. Remove from the oven and let stand for five minutes before serving.
- While the peppers are cooking, heat the 4 cups of soup until hot. Stir-in the cilantro and ladle into four warmed bowls. Place a stuffed pepper over the soup and garnish with the tortilla chips.
- 6 poblano peppers
- 2 cups cooked rice – warm
- 16 oz soup for the filling – warm
- 1-1/2 cups Diaya cheese
- 1/4 cup cilantro
- 4 cups Santa Fe Tortilla Soup for the sauce
- 8 to 10 tortilla chips per plate