These Black Rice Stuffed Peppers are so incredibly delicious and satisfying! The roasted peppers and fresh corn complement the earthiness of the black rice and the veggie pico de gallo provides a nice crunchy texture to balance everything out! You can use any salsa however, the salsa rojo is really easy and adds the perfect spice to the mix.
Robby had been looking into taking up yoga for some time. He searched the Internet for a good beginner’s yoga video but most “beginner’s” yoga videos turned out to not be geared to true beginners. He finally came across “Yoga with Adriene” who had a great beginner’s yoga video and he has been hooked ever since! Yoga has been so great for Robby. It has had a positive impact on so many areas of his life including relieving back pain, indigestion, insomnia, anxiety and it has also uplifted his spirit immensely.
I was having a lot of hip and back pain at the time so I decided to give it a try as well. I hadn’t done yoga since my early twenties because it I felt that it was kind of boring at the time. However, I was actually excited about giving it a try again. I haven’t been as consistent as Robby but I have been slowly but surely incorporating it into my daily life. The effect it has on the body and emotions is truly amazing!
We watched an awesome documentary the other night on Netflix called “Breath of the Gods“. One of the Yogi’s stated that yoga is an energizing activity that revitalizes and increases energy unlike many other types of exercise that drain energy and makes you tired. I love that!
I was heavily into gymnastics from 10 years old till I was 14. I often went to Muscle beach by the Santa Monica Pier on weekends to do acrobats. I was kind of a freak of nature back then because I had a very insanely flexible back. Watching the extremely flexible yogis in the documentary inspired me to work on my flexibility in hopes of regaining some of what I once had. I know it won’t be the same as a 10 to 14 year old, but if I practice I know that I will get some of it back. It’s never too late to start anything so I will continue to practice. Check out this classic acrobats video from muscle beach during 1955.
What’s great about recipes like this is that you can make the rice, salsa, pico de gallo, roast the anaheim peppers and shredded the cheese the day before. Then all you have to do the next day is to roast the hatch peppers, fill them with the rice mix, top them with the cheese and stick them in the oven! You can serve the extra rice alongside the peppers.
This meal is nice with a Mexican beer or a crisp white wine like a Sauvignon Blanc or Pinot Gis.
- 3 Cups Black Rice – recipe below
- 4 Anaheim peppers – roasted
- 2 Red Bell Pepper – roasted
- 2 Ear Corn or Frozen – cut off cob or thawed – divided
- 3 Large or 4 Medium Green Chilies – hatch, poblano or anaheim – cut in half – seeds removed
- 1 Cup White Cheddar Cheese – shredded – or to taste
- 1 Cup Forbidden Black Rice
- 1 3/4 Cups Filtered Water
- 1 Small Garlic Clove (Optional)
- 1 Vegetable Bouillon Cube
- 1/2 Teaspoon Sea Salt
Fresh Veggie Pico de Gallo
- 1/4 Cup Corn – reserved from above
- 1 Orange Bell Pepper – diced
- 1/4 Red Onion – diced
- 1/2 Cup Cilantro – roughly chopped
- 1 Clove Garlic – minced
- 1 Tablespoon Lime Juice – fresh squeezed
- 1/4 Teaspoon Sea Salt – or to taste
Salsa Roja – can be made the day ahead – optional
- 2 Tablespoons Extra Virgin Olive Oil
- 1/4 White Onion – 1/2 cup – diced
- 1 Small Garlic Clove – minced
- 1 – 2 Jalapeño Pepper – sliced – roughly chopped (leave seeds in for a hot salsa or remove for a mild salsa)
- 2 Large (about 2 cups) Tomatoes – diced
- 1/2 Teaspoon Dried Mexican Oregano (can sub regular)
- 1/2 Teaspoon Sea Salt – or to taste
- Dash Black Pepper – or to taste
- 3 Tablespoons Filtered Water – or to taste