Roasted Poblano Peppers with Creamy Bean and Cilantro Sauce

Rice Filling

2 tsp (10 mL) extra-virgin olive oil
1 small yellow onion, peeled and minced
1 jalapeno pepper, seeded and minced
2 garlic cloves, minced
1 cup (250 mL) cooked brown basmati rice
1/2 red bell pepper, finely diced
1/2 cup (125 mL) fresh chopped cilantro
1 tsp (5 mL) ground cumin
1/2 tsp (2 mL) oregano 
Salt and freshly ground black pepper to taste
1 Tbsp (15 mL) fresh squeezed lime juice

Creamy Bean and Cilantro Sauce

14 oz (398 mL) can cannellini beans, rinsed and drained 
2 Tbsp (30 mL) extra-virgin olive oil
1 Tbsp (15 mL) white miso
Freshly squeezed juice from 1 lemon
1/4 tsp (1 mL) salt
1/4 cup (60 mL) finely chopped cilantro

4 fresh poblano peppers*
1 tsp (5 mL) extra-virgin olive oil
1 avocado, pitted and sliced (optional)
4 cherry tomatoes (optional)
Cilantro sprigs

Have Rice Filling and Creamy Bean and Cilantro Sauce assembled before preparing peppers.

To prepare rice, heat oil in medium-sized saucepan. Add onion and sauté until soft. Add jalapeno pepper and garlic and sauté for 1 minute. Stir in cooked rice, bell pepper, cilantro, and seasonings and stir over medium heat for about 3 minutes to blend flavours. Fold in lime juice. Filling can be cooled and refrigerated for up to 1 day. Bring to room temperature before stuffing into peppers.

To make Creamy Bean and Cilantro Sauce, combine beans, oil, miso, lemon juice, and salt in blender or food processor. Whirl until blended, scraping down sides of bowl. Add a couple of tablespoons of water and continue to whirl until very creamy. Add a tablespoon of extra water if you want it slightly thinner for pouring. Whirl in chopped cilantro just until sauce is flecked. Place in covered container and refrigerate for up to 1 day.

Preheat barbecue to high and grease the grill. Slit peppers from stem to tip and brush the outsides with a little oil. Place on grill and barbecue for 5 minutes, or until peppers begin to blister all over and slightly blacken. You want them to remain whole for stuffing. Remove to covered dish and cool for 15 to 20 minutes.

Keeping stem intact, remove as much of the skins as possible, handling peppers very gently, as they are fragile and can break easily. You may need to put under cold water to loosen skin. Then gently cut out seed core from each pepper, keeping stem end intact.

Fill peppers with equal portions of prepared rice mixture, wrapping peppers up and around filling. Peppers can be prepared up to this point and refrigerated for up to 4 hours. Remove from refrigerator 30 minutes before grilling.

Place peppers in lightly oiled grill basket and barbecue over medium heat for 15 to 20 minutes or until filling is piping hot. Serve immediately with dollops of Creamy Bean and Cilantro Sauce. Garnish with slices of avocado, cherry tomatoes, and sprig of cilantro, if you wish.

Serves 4.

* Poblano peppers are also available peeled in tins in specialty food shops.

Each serving contains: 419 calories; 13 g protein; 19 g total fat (3 g sat. fat, 0 g trans fat); 54 g total carbohydrates (9 g sugars, 14 g fibre); 334 mg sodium

source: "Vegan Barbecue Feast", alive #380, June 2014