These Black Rice Stuffed Peppers topped with Fresh Veggie Pico de Gallo 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 Gris.
Black Rice Stuffed Peppers topped with Fresh Veggie Pico de Gallo Recipe:
Ingredients
Stuffed Peppers
- 3 Cups Black Rice - recipe below
- 4 Anaheim peppers - roasted
- 2 Red Bell Pepper - roasted
- 2 Ear Corn or Frozen - cut off the cob or thawed - divided
- 3 Large or 4 Medium Green Chilies - hatch or poblano or Anaheim - cut in half - seeds removed
- 1 Cup White Cheddar Cheese - shredded - or to taste
Rice
- 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 mild salsa
- 2 Large Tomatoes – diced - about 2 cups
- 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
Garnish
- Cilantro
Instructions
Rice
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Measure rice and water and put into a small saucepan preferably with a glass lid.
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Add the garlic and salt then cover and bring to a boil over high heat then reduce to simmer in-between medium-low and low for 30 – 40 minute.
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Check at 30 minutes, if you still see a bit of liquid cook for 5 – 10 more minutes. Or until water is gone.
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Turn off the heat and let the rice sit for 5 more minutes.
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While the rice is cooking, roast the peppers.
Red Bell Peppers/Anaheim Peppers
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Roast the peppers on the stove-top on medium-high heat. A gas stove works the best but it will work fine on an electric stove.
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Char the peppers on all sides turning with a pair of tongs.
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When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.
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Take a paper towel and rub off the char. It’s alright to leave a little of the char. Slice in half, remove the seeds and stems and dice. Add to the rice
Veggie Pico de Gallo
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In a medium bowl, add the corn, orange bell pepper, onions, garlic, lime juice, cilantro and salt, then mix together. Set aside.
Salsa
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Add the oil into a medium saucepan over medium-low heat.
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Add the onion and cook for 4 minutes then add the garlic and jalapeño sauté for 2 to 3 minutes, or until the onion is translucent and garlic becomes golden.
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Stir in the tomatoes, oregano, salt and pepper and simmer for about 8 minutes.
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Remove from heat.
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Puree the salsa in a food processor or immersion blender until smooth then stir in the water.
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Serve warm or cold.
Assemble
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Turn oven to broil.
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Place the chile halves cut side down on a baking sheet and place under broiler for 1-2 minutes or until chiles become blistered. Don't leave them in too long or they will become way too soft.
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Remove from oven and let cool.
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Mix the rice, 1/4 cup corn and roasted Anaheim and red peppers together.
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Arrange the peppers on a parchment-lined baking sheet and fill the peppers with the rice and then top with cheese.
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Return them to the broiler for 1 - 2 minute or until the cheese is melted and bubbly.
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Top with the fresh Pico de Gallo and cilantro.
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Serve with the extra rice, salsa rojo and more veggie Pico de Gallo.
Health benefits: